Know Your Food, Part I

The adorable, always humorous MBA Jane is my way of honoring our Sisterhood Merit Badge program, now with 4,690 dues-paying members who have earned an amazing number of merit badges so far—6,500 total! Take it away, MBA Jane!!! MJ

Wondering who I am? I’m Merit Badge Awardee Jane (MBA Jane for short). In my former life

With my herb garden coming along nicely, my trellis supporting my roses, and my home cooking skills becoming more and more polished by the day, I decided it was time to try another foodie beginner Merit Badge: Know Your Food. This one involved quite a few steps, not the least being to grow my own sprouts.

Now sprouts are one of those things I tend to forget even exist. They’re just so unassuming and humble, the little sprout, that they are overshadowed by the larger and leafier greens. But have you ever skipped the ol’ iceberg in your sandwich and reached for the sprouts instead? Oh my, heaven on a bun! And in a salad? Did you even know it is entirely possible to make a salad without lettuce? I know. This is mind boggling stuff. So, when I remembered the very existence of the sprout, I was elated. And growing my own? I’m on it.

First, the Mason jar. Oh, Mason jars, how do I love thee? Let me count the ways:

Sipping beverages

Decorative candle holders

Perfectly marvelous for holding dried beans, sugar, tea bags, coffee (you name it)

Craft supply organizers

Gifts

Canning

Well, the list goes on and on. But we were talking about sprouts. Right.

While I’m not a talented enough gardener (yet) to have row upon row of freshly grown veggies, I figured I could handle my sprout garden. If you’ve never grown your own, it’s easy, inexpensive, and tasty! Here’s how:

Start with some seeds. Didja know there are WAY more than alfalfa to choose from? I did not! The things you learn with merit badges, my goodness. Anyway, you can choose radish, fenugreek, lentil, red clover, broccoli … why, most anything works. Being a purist and this being my first time, I went with alfalfa.

Place 2 T seeds in your jar. Cover with mesh. (I used pantyhose. Don’t judge. I quit wearing them back in 1999, and knew they’d come in handy for something someday. Now if I can find a use for all those stirrup pants.) Secure with a rubber band. Add some water and swirl around. Drain. Add a cup of nice, cool, filtered water and let those babies soak for a good 6 hours. Drain, rinse, and swirl. Keep doing the swirling and rinsing bit for about 4 days (a couple times a day should do the trick).

Put ’em on your burgers, plop ’em in your salads, munch ’em by themselves! They’re an addicting treat that your hips will thank you for. I can’t say the same for my other weakness: brownies.

Tomorrow: Step 2 …

 

Leave a comment 2 Comments

  1. Winnie Nielsen says:

    I love the way sprouts add crunch to salads. Two of my favorites are lentil sprouts and radish sprouts.

  2. Sarah Rhynalds says:

    I just found my sprout growing jar today and was going to try some broccoli seeds…nice to see we are thinking alike!

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