A documentation of my preservation and preparation of local foods as I work through the seasons. This will serve as a reference tool for me in the future and as a sharing guide for family and friends...and anyone else interested. Hopefully, I can offer some useful methods, tips and recipes to share with everyone--be they novice or pro--and encourage them to join me in the exciting world of preserving and cooking with local foods.

Wednesday, April 17, 2013

Sprouting Seeds

Sprouting seeds and grains increases their vitamin and carotene content.  It activates helpful enzymes, neutralizes enzyme inhibitors and inactivates carcinogens.  They are an excellent aid to digestion.  Most any organic seeds or grains can be sprouted and they can be used in a variety of ways--atop salads, sandwiches and vegetable dishes;  in soups, stews and casseroles; and added to breads and baked goods.  They should be eaten both raw and lightly steamed; overconsumption of raw sprouts can irritate the stomach.  Sprouting is simple:  Put grains in a mason jar with a screen for the top.  Add filtered water and soak the grains overnight.  Continue to rinse and drain the grains by setting the jar at an angle so water leaks out and air can circulate.  The grains should be kept moist, not soaking in water.  They will begin to sprout in 3-4 days.  Continue rinsing and draining until they reach their desired height for you.  Store them in the fridge.
 Rinsing a "cornucopia" of seeds

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