Another Sprout Story...

So I am totally rolling with this bean sprout garden. It takes about 4-5 days from bean to sprout, and when they are done they go into the fridge until I'm ready to use them, and I restart the garden. We eat brown rice a few times a week and the sprouts are a perfect addition. We grow just enough to use without getting tired of them, and if we do have extras, lucky for me chickens love them too.

My original plan was to also sprout alfalfa seeds. We love alfalfa sprouts but they are hella expensive at the grocery store, and now there are all kinds of cootie problems with commercially grown sprouts so I'd rather to grow my own. Unfortunately I could not find alfalfa seeds at sprouts, but they did have chia seeds. Having been the proud owner of a chia pet (classic "bull" style), I knew they looked very much alike, and if Sprouts had them in the bulk seed bin, they must be for eating. I never ate my chia pet's sprouts because I was worried about chemicals & stuff being used on the seeds and/or pottery. So I took the chia seeds and the mung beans home to start sprout gardening. What worked great for the mung beans did not pan out for the chai seeds. Duh! Of course not. Chai seeds do not settle on the bottom of your jar after each rinse, waiting to sprout. As soon as you get them wet they turn into a sticky blob, which is perfect for smearing onto a terra cotta bull but not so much for a jar sprouter. They stuck to the side, bottom and mostly to the mesh screen. Fail! Oh well. I have since learned that chia seeds are extremely nutritious without sprouting. They are better for you and have a much longer shelf life than flax seeds. You can sprout them, and some day I will, but until then we can reap the benefits by just sprinkling them onto our food. Good to know.