Slowly but surely, I’m building up my skills… In 2014, I began sprouting seeds to get some fresh greens in winter. They are lovely things, and I’ve since invested in a sprouting tray, a set of four trays, actually, where I can grow quite a bunch of tender sprouts in a week.
But visits to Mana Gardens and their greenhouse operation in Buffalo, Minnesota, has made me aim higher. Last year, they introduced me to sunflower sprouts, big, thick sprouts that taste nutty and are an incredible addition to stir frys and salads. I bought a 5 lb bag of sunflower seeds from my local bird store ($7.99) and we, then the chickens, ate tray after tray of them. (Some people question the source, as they aren’t organic. I figure so much of our food is conventionally sourced. I soak the seeds overnight, and if the pesticide residue, if any, doesn’t harm the birds, should I worry? I have no plans to sell them from this source, so I figure it’s good enough for us and the chickens.)
planted trays at Mana Gardens
This year, I’m taking it up another notch. In the weeks before I start my seeds for the garden, and basically as long as there’s room on the growing table, I’m trying my hand at radish sprouts, kale sprouts, and microgreens, in addition to the sunflower sprouts.
All of these take 7-10 days to full growth. I start everything on heat mats, with trays over the top to keep the light out (I don’t bother with black-out for sunflower sprouts, just the more tender ones). This makes the sprouts leggy, and in the end will make them easier to harvest. After 3-4 days, (the heat definitely makes for better germination and faster growth) I take the trays off the top and turn on the grow lights during the day for the last few days so they leaf out and become green. I should have my first batch on Sunday.
leggy radishes (front) and sunflower sprouts (back)
And the second batch, started today, which will come in 10 days from now, will be pea shoots, from leftover pea seeds.
a seed gift from Scott
The most exciting part of all this is that my friend Scott, who is all about the seed saving, has offered to grow radishes and greens to seed for me and Jeff. Seed is by far the most expensive part of the operation, although you use such a tiny amount in each tray it pays back large dividends. But to find organic, local seed in bulk is really great.
All this is practice for the real move, out to our greenhouse next February. I’m hoping with small heaters and/or cold frame set-ups to keep an area warm enough to sprout on a bigger level next winter. Meanwhile, the windowsill will do!
pea shoots at Mana Gardens