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My kitchen counter is lined with microgreens, sunflower sprouts and wheatgrass. My refrigerator contains sprouted mung beans, a sprouted pea blend and a leafy sprout mix or two. My cupboards hold seeds for future sprouts of lentils, alfalfa, buckwheat lettuce and many other varieties. I LOVE SPROUTS. We eat a salad of locally (how much more local can you get than 6 inches?) grown greens nearly every day, in every season. They need minimal care, minimal light and you can start small and build your grow skills over time.
I started with a sprout jar which I inverted in a bowl. Worked real nice. A friend led a sprout workshop which I attended and this visual learning was a great nudge to the next level of sprouting. In addition to the jar, I added sprouts grown in dirt or other growth mediums such as coir. Wheatgrass, while not a sprout per se, was an easy tag along. There is nothing particularly difficult about growing any of these sprouts. It takes a little time and some planning ahead to stagger harvest but it gets easier with practice as with most things.
While I still do purchase the seeds and so do not have a closed loop food source as yet, it IS a food we grow ourselves to nurture our bodies (and souls). I am indebted to Sprout People not only for supplies (can you say Easy Sprouters?) but for a wealth of information delivered with a personality.
My next sprouting goal is to hold my own workshop for locally interested people. Oh yeah, and figure out how to save seeds.
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