S is for sprouts: something you can crunch even when the garden is gone. Last week we sprouted some lentils, which we hadn't done for a very long time, and I had forgotten how easy they are to do.
One jar, quart-sized is good but it doesn't have to have a lid; one piece of cheesecloth or something similar, and a rubber band or something to hold it on the jar; a quarter-cup or so of uncooked lentils; water. And a waterproof box or tray to hold the jar is good too.
Put the lentils in the jar and cover with water. Leave overnight or for several hours. Cover the jar with cheesecloth and pour out the water through the cloth; then pour more water in and pour it off again (rinsing the sprouts). Put the jar full of damp lentils into a dark place, like the kitchen cupboard, on its side if possible. Rinse the sprouts a couple of times a day; don't let the lentils stay too wet, but don't let them dry out either. Within a day or so you should see little white tails appearing, and a couple of days later the cheesecloth will look terrible but the sprouts will be long enough to eat.
That's it! (If you're planning on sprouting anything different like alfalfa, please check the various current pieces of advice about which sprouts you shouldn't eat raw or which ones you shouldn't eat too much of, period. But the method is about the same. Here's one recent blog post about sprouting alfalfa seeds from Under $1000 Per Month.)
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