I had great plans to grow cabbage and lettuce in my garage this winter, but here it is the first day of winter and I haven’t planted a thing. Fortunately for me, the food system is still intact. From the local grocer, I have a ready supply of red and green cabbage and, for the finicky man, iceberg lettuce.
And I’ve sprouted broccoli seeds on the counter top.
I’ve been sprouting seeds for decades. Even in a studio apartment, one can have fresh sprouts.
I’ve tried half a dozen different sprouting methods, including stackable trays, cloth bags, and screened jar lids. This year I added a new type of lid, Masontops Bean Screens. Don’t let the name fool you. The holes on the wide-mouthed jar tops are small enough for any type seed. The hard BPA-free plastic design allows for easy rinsing, draining, and aeration. I like the Bean Screens so much, I gave away my perfectly serviceable plastic screen lids. The Masontops are all I need, although I may need another set of them.
I love the spicy flavor of broccoli sprouts.
“Too spicy,” says the finicky man.
He has finally agreed to try other types of sprouts, so I’m picking up alfalfa seeds and red clover. I’m mixing up my own salad mix, too.
We eat a lot out of the canning pantry in winter. I’m glad to have the jars of fruits and vegetables. But with sprouts, I still get raw, fresh veggies and the feeling that spring will come again.
Now, how big a field would I need to grow my own sprouting seeds? And is it too late (or too early) to plant onions in the garage?