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Growing Microgreens Indoors – Your Survival Might Depend On It

Growing microgreens indoors is a pretty simple task once you get all the items lined up. Some microgreens you can grow are actually sprouts. These are how you grow microgreens without dirt. In these times of uncertain food supply, having the tools to grow microgreens indoors might actually save your life and that of your families. I’m going to share with you a way to get lots of sprouting seeds for cheap. And there is an added benefit you can actually grow this plant to maturity and get more seeds for the next year.

Introducing – Sunflower Sprouts

Buy sunflower seeds in bulk – cleverly disguised as bird seed. I get the black sunflower seeds in 25lb bags. Yes they say not for human consumption. You know, seriously, I would not eat these right out of the bag. Because, yeah, gross things get mixed in with these from the way the seeds get processed. Rodents and insects come to mind. Send shivers down your spine? Yeah, mine too.

But anyway, we are going to wash and soak our seeds first so no more coodies on our microgreens. After all our plan is to eat the sprout not the seed right?

Don’t forget to pin this to your indoor gardening board for future reference.

The Steps To Growing Sunflower Seeds Indoors

You can get all fancy (and I’ll leave you affiliate links below in case you want to BE fancy) but I’m a simple kinda gals so I use old salad containers. I do have grow lights (I’ll get you a link for those too) they aren’t expensive and you don’t need more than may one or two unless you plan to make a business of this or have a huge family.

First we take about a half a cup of seed and wash them well. Why? Remember what we talked about above, please don’t make me go there again. Soak them in water, make sure to cover the seeds entirely, constitutes the next step. The next day sprinkle them on a thin layer of potting soil. I go for about an inch or two of dirt, cause we all know I’m not an exact type person.

(Have you seen my soap making recipe?) Put a thinner layer of dirt over the top of the seeds. It’s okay to see the shells poking out. Next water it well and cover your plastic container with plastic wrap and secure it with a rubber band. Once you see the little seedlings popping up uncover the container and put them under the lights. Make sure they are still moist. In a couple days, maybe a week, you should have edible greens.

What Do They Taste Like?

They taste like sunflower seeds. Seriously they are nutritious and delicious. I like to add them to salads and ramine noodle soup. No, I don’t make ramine with the little package, I have my own special recipe. I’ll share that in a different article one of these days. They make a great addition to sandwiches too. Avocado, mayo and sunflower sprouts, served up between two slices of my artisan bread – so good. My mouth is watering just thinking about it. (reaches over to put avocado on the grocery list)

Buy in bulk that way Amazon delivers.

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Stupid Simple Artisan Bread Recipe That Will WOW Your Family

artisan bread recipe easy n delicious

This artisan bread recipe requires only a few ingredients that go together quickly, yet produce the most amazing and delicious bread. The crust is crisp n chewy, while the crumb is soft, creamy and a bit sweet.

If you start this the night before and put it in the fridge to proof slowly, you can have warm bread for dinner. When I had lots of kids around I would make this in large batches that I kept in the fridge then baked as needed. But now we do single batches that last us most of the week.

Artisan Bread Recipe

The ingredients

  • 3 cups of all purpose flour
  • 1 tbs instant yeast (this is the kind you don’t have to proof)
  • 1 tsp salt
  • 1/3 cup honey
  • 2 tbs olive oil
  • 1 1/2 – 2 cups very warm filtered water (I usually put the kettle on to boil, pour off 1 cup and make up the difference with room temperature water)

Putting it together

Mix the yeast and salt into the flour. I like to use this handy dandy Danish dough whisk for this part of the process. Then add the honey and olive oil to the hot water and give it a stir to get the honey to incorporate. Mix that into the flour. Stir the flour as you pour and don’t dump it all in at one time. You want a moist, shaggy dough. By shaggy I mean it is all the flour particles are wet and the dough has started to stick together.

At this point you can either stick it in the fridge till the next day or you can prepare it for baking.

Preparing for baking

Once the dough is back to room temperature if you have left it in the fridge, or after letting it rest for thirty minutes, you can start the stretching and folding process. This is how that is done:

Do this every 15 minutes for an hour. Wet your hands to keep the dough from sticking.

During this hour of stretching and folding you should be heating up your dutch oven in your oven to about 500 degrees (or as high as your oven will go if it won’t reach 500).

After the stretching and folding process, shape your loaf.

This video shows how to shape your dough. When I make this artisan bread recipe, I shape it, let it rest, then shape again and put it on parchment paper not in the basket. Though I have baskets, and do sometimes make sourdough artisan bread in them, with this every day bread recipe, I stick with easy, no fuss methods.

I let the bread rise for about 10 minutes after the second shaping, then I score the dough and put it in the dutch oven. The parchment paper serves as a carrying device too. When I bake the parchment paper comes out the sides of the dutch oven when the lid is on. That’s okay.

Once the dough is in the oven I turn the temperature down to 425 degrees F and wait 15 minutes. After 15 minutes I take the lid off and let it bake another 30 minutes. Start checking at the 25 minute mark to make sure you don’t burn the bread. It should sound hollow when you tap on it.

Take the bread out of the oven and put it on a wire rack to cool. Let it rest for a couple hours. If you cut it too soon it will make the crumb mushy. And no likes mushy crumb right? Don’t forget to take pictures and post them on Pinterest!

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Canning Center Revealed – Simple Money Saving Tips DIY Canning

Canning Center Tips For Saving Money

Today was canning center day! I was so excited I woke up at 4am to be sure not to miss our 6am appointment even though the canning center is literally around the corner from where I live.

I have know about local canning centers for years, but for some reason always thought they only did number 10 cans and you had to be part of the local LDS Church to use them. So when my neighbor asked me if I would help her process her chicken and beans I was all over it.

Processing Beans at the Canning Center

The method for processing beans starts with buying your beans at the best price. We are having a case lot sale right now here locally. Case lot sales happen in the spring and fall around here. You can buy lots of canned items and staples in bulk. Generally it makes me laugh when I visit people who buy flour in 5lb bags. That’s like one loaf of bread! My neighbor bought a couple bags of red beans which she took over to the canning center last night to soak. The people who run the center turned on the heat early this morning. So by the time we got there to can them they were tender.

Preparing The Chicken For Canning

She bought her chicken for $50 ($1.38 a pound). These chicken breasts she then cut up into smaller chunks and put them in a couple plastic garbage bags. Then put the garbage bags in a cooler with ice over night. The cooler makes it easier to transport and keeps chicken juice from getting all over the place.

The Canning Center Step by Step

Once we arrived we checked in and got our number. Then we tried to guess how many of the two types of cans we were going to need. We used the smaller cans (#300 15oz) for the chicken and larger cans for the beans (401 28oz). We then collected some cafeteria trays and went and collected our cans off the pallet.

The next step was to write on the bottom of the can, the item, the date and our number. You need a sharpie pen for this step.

Then we got a basin of hot water and rinsed each can, putting them open end up on the trays.

Once that is completed we then filled the #300 cans with our chicken. Plastic gloves are a must. We filled the cans to 1/4 inch from the top and then took them over to the cooker. At this point they get commingle with other cans of chicken being canned. Water is added to cover the meat. Once the chicken is done cooking in the cans they get lids added.

On To The Beans Again

The beans once they are tender (she taste tested them) we drained a bit so that we could fish them out of the caldron. We used a small sauce pan for this effort and put the beans in the 401 cans, then added juice to get to the 1/4 inch fro the top mark.

We then moved them over to the lid application table and lids were applied.

Cleaning Up

We then needed to clean out the caldron and utensils we used. Supplies were provided to make this an easy process, but a spare kitchen rag or two should be part of your canning center kit. We used a five gallon bucket which included an apron – I wear overalls most of the time so didn’t need one – plastic gloves, sharpie pens, paper towels & nail polish remover.

You need the nail polish remover and paper towels to clean off the sharpie pen labeling of the cans you didn’t end up using. Once you get them cleaned off you return them to the pallet.

What Can You Can?

As far as I can tell you can can just about anything! From chili and soups to all kinds of meat, beans, potatoes & any veggies. The canning center people are a wealth of knowledge and can help guide you on what steps to take to prepare your food for canning. They also have a juicer! So bring those apples & tomatoes!

Tips For Cost Saving

Canning at the canning center isn’t cheap but there are a few things you can do to make it most cost effective. Buy your products on sale. We are in Idaho – potato country! We can get huge bags of potatoes for cheap this time of year. Potatoes can exceptionally well in my opinion. I’ve often canned them in jars, however, I did see lots of people canning them at the center.

Canning your harvest is another cost effective way to use the canning center. Grow a boat load of corn? Can it!

Things I learned For Next Time

Wear water resistant shoes and pants that don’t drag on the ground. The floor is wet almost everywhere. If you are canning beans try not to let too much of the water drain off before putting the beans in the can. We had to add more water and let it get up to temperature again.

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Dehydrating Potatoes – Get Stunning Results With One Simple Trick

dehydrating potatoes - get great results using this one simple trick

Why should we talk about dehydrating potatoes? Well for one thing I’m from Idaho. We are potato people. Which reminds me of a short story involving my family and, well, potatoes.

There we were sitting in a local diner in Idaho that specialized in burgers & fries. We are placing our order for, yes, burgers & fries, when the waiter informs us . . .

THEY HAVE NO POTATOES!

What? I thought we were in Idaho! My daughter leans in and suggests they might run across the road and grab some out of the field. Sigh that didn’t go over well.

Back to Why Dehydrating Potatoes

One can store potatoes in straw or sand or even wood shavings in a cool, dry, dark place. However, eventually, those potatoes are going to start growing. That tends to end up a big mess. To avoid the big mess, I like to dehydrate potatoes for long lasting yummy goodness. They do rehydrate quickly so you can do a lot with them. Of course one can can potatoes too, but that is a story for a different day.

The One Big Secret For Dehydrating Potatoes

The MUST BE PAR BOILED FIRST. The whole process goes like this. First you need to peel your potatoes (unless you want skins, in that case just wash them good) then thinly prepare them in the manner you wish them to be. I like slices, but shredding works too. Keep them in lightly salted water while you work.

Next you need to submerge the potatoes into boiling water for 30 seconds or so. If you miss this step you will end up with little black hockey pucks that work better out on the street than in anything you might want to eat. Just saying, cause we all know, I’ve done that.

Let The Drying Begin

Now that your potatoes are all nice and par boiled lay them out on the dehydrator trays. Let them hang out until they are dry and there is no mushiness about them at all. Read your dehydrator instructions to get the best results. As for me, my dehydrator is old, it has only one setting and I have to roll the trays around to get even heating.

Here are some good dehydrators for dehydrating potatoes.

Cooking With Dehydrated Potatoes

You can soak them in boiling water for a few minutes and they will then reconstitute. After that you can fry them or make scalloped potatoes (we call them funeral potatoes around here) or even add them to soups (don’t re hydrate them in this case). They are very handy if you over salt something too. Throw a couple chips in and as they re hydrate they will soak up the salt.

Go forth and dry your harvest.

If you don't do this one thing your dehydrated potatoes will be black hockey pucks that no one wants to eat. Just saying...
#hartnana #foodpreserving #homesteadhacks
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Stupid Simple Sourdough Starter Recipe Bake Amazing Bread

Make this beautiful sourdough bread with this fast sourdough starter recipe. #fastsourdoughstarterrecipe #hartnana #sourdoughbread

Once you get this fast sourdough starter recipe making bread, pancakes and biscuits will be a daily thing!

Making Your Fast Sourdough Starter Recipe

Making a sourdough starter can be as easy as adding equal parts of flour and water to a mason jar. Cover the mason jar with a coffee filter then put the ring on. For the first week every day add 2 tablespoons of flour and water. Mix well. Using a variety of flours, like flax or rye can speed up the process.

There are sourdough starters you can purchase on Amazon which include the fast sourdough starter recipe to get it started.

Keeping Your Sourdough Starter Going

Once you get a sourdough starter going, you can freeze a bit in case of disaster or if you are going on vacation and don’t want to take your pet starter with you.

Naming Your Sourdough Starter

I make a ginger bug with my sourdough. Fred (my sourdough starter’s name) and Ginger sit on my counter behind my coffee pot. It makes remembering to feed my yeasty pets easier.

Now that you have your sourdough starter going you need a few easy bread recipes.

Over the years of making sourdough bread I have found a few tips that make consistently good sourdough bread using a sourdough starter.

Crusty Sourdough Bread Recipe

Make this beautiful sourdough bread with this fast sourdough starter recipe. #fastsourdoughstarterrecipe #hartnana #sourdoughbread

For One Crusty Loaf.

  • 3 cups flour – bread flour works best
  • 2 tablespoons starter
  • 2 1/2 cups of water

Add the water last you are going for a wet looking dough but not soupy. Let this sit on the counter for a couple hours then put in the fridge overnight. The next day start folding your dough.

Folding dough in the process of wetting your hand, then lifting the dough up and folding it on itself. Do this 4 times. Once in each cardinal direction. Do this every hour or so for the next six hours.

See how moist this bread is? That is what you are going for

After 6 or so turns you will need to shape your dough. This is the method I use.

Getting Ready to Bake

At this point I put my dutch oven in the oven and crank the heat up to 425. Leave the lid in the oven next to the dutch oven, not on it. Let this heat up for a good 30 to 45 minutes.

If you have left your dough sitting on the counter covered with a bowl you are going to need to tuck it under again. I do this all the time. Make sure you have flour under the loaf and just invert a glass or plastic bowl over the dough. When you get ready to put the dough in the oven you will want a piece of parchment paper.

Baking Tip For Beautiful Loaf

Put the dough on the parchment paper seem side down. Make sure it is tucked in good with a nice tight top of the dough. Dust the top lightly with flour. Put in a couple of slashes about a 1/2 in is good. Then put the whole thing including the parchment paper in the over. Cover with the lid and let cook for a good 20 minutes. No peaking!

After 20 minutes take the lid off. Slide the parchment paper out from under your bread and turn the over down to 375. Let the bread finish cooking for another 30 minutes or so. It will sound hollow and be golden brown when it is finished.

Let the bread sit on a rack for an hour or so to cool before cutting. I know, but resist the urge to cut it right away!

Can’t Wait For Your Starter?

To make a mock sourdough flavor to your bread while you are waiting for your fast sourdough starter recipe to develop, do this. Use 1/2 cup of butter milk combined with a half of a packet (for just one loaf) of INSTANT (also called rapid rise) yeast in the above recipe. Don’t use any starter and only go with 1 3/4 cup to 2 cups of water.

Fast sourdough starter recipe makes amazing sourdough bread. #fastsourdoughbreadrecipe #sourdoughbread #hartnana
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Secrets To Making Artisan Bread Better Than Store Bought

The secrets to making artisan bread Discover the secrets to making artisan bread better than store bought. These will allow you to make amazing homemade bread.
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Goats Milk Cheese Recipes – How to Make Feta The Easy Way

Goat Milk Cheese Recipes

If you have goats you need to have lots of ideas for things to make with goats milk. Because in the spring, if you decide to milk  your goats you have lots of extra around.  While I do freeze much of my goats milk, I have come across a couple super simple recipes for making cheeses. But you don’t even have to have goats to make these 3 goats milk cheese recipes! You can buy goats milk in the store.

The first of the milk cheese recipes I’m going to teach you is how to make a cream cheese:

To make cream cheese – which I like to spice up you will first need to make yogurt out of your goats milk. You can buy plain Greek yogurt and make it from there.

How to make yogurt from goat’s milk:

 

  • 1/2 gal milk
  • 2- 3 tbs fresh plain yogurt

Heat up to 110 degrees then pour over yogurt, set 1/2 gal jar on top fridge for 12 hours

I’m pretty sure he went and found that lid pretty quickly. You never want to leave your yogurt exposed like that because you will end up with not very friendly bacteria quickly.

Now to make the cheese spread, also known as Labne, this is what you will do:

 

You can also use Italian herbs instead of garlic and mint. You don’t have to use the olive oil. It goes really great with zucchini or yellow squash chips. These are dehydrated zucchini sliced into chips.

Now for the Feta  Goats Milk Cheese Recipe:

Ingredients:

1 gallon of whole milk – Pasteurized NOT ultra pasteurized
Warm milk to 80 degrees
2 teaspoon of salt
½ teaspoon 30% calcium chloride solution dissolved in 2 Tablespoon of water (if you are using raw goats milk you don’t need this)
1/8 teaspoon mild lipase powder dissolved in 2 Tablespoon of water
1/8 teaspoon Mesophilic A culture
30 drops of vegetable rennet dissolved into 1/4 cup of water

I use raw goat’s milk, salt, yogurt, lipase powder and junket tablets. You can get them in the grocery store. Use 1/2 tablet per gallon of milk.

For a cheese press I have a #10 can that I took the top and bottom off of, a bowl, cheese cloth. Use Muslin, not the cheese cloth that you get from the grocery store. And a weight, which for me is sometimes a mason jar filled with water. Or you can use a bar bell.

You would take out the lid piece put your cheese cloth down inside so that the edges go out over the top, then put in  your curds. Next folld the cloth back over the curds then put the “follower/top” back on. Finally put your weights on that. If you use a shallow bowl like this one you need to hang around and every little go dump out the whey/water that will collect in the bowl.

Before you get ready to press your curds you can also add in dried tomatoes, and/or Italian seasonings or basil. You can always leave it plain, but in my world view, spice is the zest of life!

Simple Farm Style Goats Milk Cheese With Monterrey Jack with Peppers

  • 3 gallons of milk (I like mine raw)
  • 2 tablets of junket (you can find these in the baking aisle of most grocery stores)
  • 1/2 pint of buttermilk
  • salt
  • dried peppers

Heat your milk and buttermilk up to 90 degrees slowly (well as slowly as your temperament will allow). Let this sit and mellow for a couple hours.

3 goat milk cheese recipes. Feta, cream cheese & mozerella #goatmilkcheese #fetacheese #homemadecheeserecipes

Next step is to add the junket tablets to water (non chlorinated works best) about 1/4 cup just to dissolve the tablets before adding to the milk. After they dissolve add the mixture to the milk. Stir for about a minute to make sure the rennet gets well distributed.

After an hour or so (or even over night) your curds should be separated. Cut them into cubes in the pot. Using a long knife make a checker board pattern all the way down the curds, then start cutting through the curds at an angle all around the pot. The object is to have lots of one inch pieces of curds.

Now that  you have the curds cut, heat the curds and whey back up to 100 degrees slowly, stirring the curds gently.

Let them sit for another hour.

The next step is to strain the curds into cheese cloth (muslin) lined in a colander mix in your salt and peppers to taste. I use about 3 tbs salt and peppers for this recipe.

Ladle  your curds into a press and press under as much pressure as you can for eight to twelve hours. I use hand weights with my presses, but you can use water in jugs, put a can on the follower. (that piece that goes on top of the cheese cloth – I use the end of the #10 can) then put a plate or board over that and add your weights.  The harder you press your cheese the firmer it will be.

milk cheese recipes cheese pressOf course you could always buy a real cheese press and then  you wouldn’t have to be jury rigging stuff LOL

Once it is pressed, cut it into the size of pieces your family will use within a couple days (this doesn’t hold very well and will mold). Rub salt on the exposed parts, wrap in paper towels and then put in a plastic bag that you suck the air out of with a straw before completely sealing.

Freeze these. Let them defrost at room temperature before using.

NOTE:

Don’t throw your whey away!! Use it to make Whey good bread or pizza dough by substituting the whey instead of water in  your recipe. You can freeze it in plastic ziplock bags for use when you are ready to make your bread or pizza dough.

Make cheese, it’s easy and fun and there is something about eating and serving homemade cheese that makes it special, because you know where it came from and what went into it.

 When I first started making cheese this is the kit I used to “get my feet wet”. Simple recipe/directions are included and everything (except the milk) you need to make mozzarella and ricotta cheese. cheese making kitNow if you are wanting to use up your goat’s milk because you have so much of it you don’t know what to do with, perhaps you might want to start with this kit that has the ingredients you need to make goats milk cheese.

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Whey Good Bread Recipe

Whey Good Bread Recipe.

Yesterday I was blogging over on Thyroid Treatment For Women,  about finding a good protein powder for hypothyroidism and got to thinking about my whey good bread recipe, so I thought I’d share it with you all.

Having goats, means lots of milk, lots of milk means you need to make stuff with it or what is the point right?

Whey is the by product of making cheese. It is the liquid that remains after you have coagulated the milk, separating it into curds and whey. Which I believe is what cottage cheese was called back in the day….Remember the old nursery rhyme:

Little Miss Muffett sat on her tuffet eating her curds and way. Along came a spider and sat down beside her and frightened poor Muffett away.

That was from memory so don’t hold me responsible if I messed it up.  It has been a few years since I thought about that little ditty.

Any way back to the recipe at hand.

This recipe for Rustic Farmers Bread at Let The Baking Begin calls for milk – but you could totally substitute whey and get even better results!

Whey good bread recipe

You can use Whey  as a substitute for any bread recipe you are making, it is especially good for pizza dough. It will give your bread a slightly cheesy flavor so you might not want to use it in a sweet bread.

Whey Good Dutch Oven Bread:

  • 3 Cups flour  – you can use bread flour or fresh ground flour (which is what I like to do)
  • 1 tsp active dry yeast
  • 1 tsp salt
  • 1 1/2 cups whey warmed up to 100 degrees (I freeze my whey when I’m making cheese so that I can make bread when I’m ready)

cast iron pans

You can also add in dry Italian herbs for extra special yumminess

I start this in the evening then bake in the morning. Here is the not very difficult process – mix all four ingredients in a glass or plastic bowl. It will be a thick mass but not look like bread dough in the traditional sense. No worries. Leave it on the counter, covered over night.

In the morning heat your oven with the dutch oven in it to 450 degrees for about 30 minutes. You want to get that dutch oven super hot before you add the dough.

Then dump your mixture onto a floured surface and shape into a round. Let the round rest while the oven heats up.

Transfer the round to your dutch oven with the lid on let it bake for 30 minutes then take the lid off for the next 15 minutes.

Let the bread rest for an hour or so.

I have it on good authority that this whey good bread recipe can be used to make baguettes if you have a baguettes pan.

 

Use It For Pizza Dough

The secret to good pizza dough is to let it rise slowly in the refrigerator over night. For some reason it make the crust much more chewy and delicious.

  • 3 Cups flour
  • 1 Cup warm whey
  • 1 tsp dry activated yeast
  • 2 tsp sugar
  • 1 1/2 tbs olive oil
  • 1 tsp salt

Mix the warm whey, yeast and sugar together in a measuring cup until the yeast activates – forms bubbles on top

In a mixing bowl, add the flour and salt, give it a whirl to mix them together. Once the yeast is proofed add the whole shebang with the olive oil to the bowl.

Mix until it is a sticky mass, then keep adding bits of flour until it doesn’t stick any longer.  Knead it for about 5-7 minutes until it is smooth and elastic. (Which means you can poke the dough and it will come back)

Let the dough rest in a warm place for an hour or so until it doubles in size – or you can let it rest in the fridge until an hour before you want to make your pizza then take it out and finish off the rise at room temperature or in a warm oven (100-200 degrees) Don’t put a cold glass bowl directly into a warm oven though it will crack it.

You can add dry Italian Herbs to this recipe for a wonderful change up of flavor. You can also take  your home made mozzarella and fold it into the crust around the edges for stuffed crust pizza.

Build your masterpiece then cook it at 450 for about 15-20 minutes on a pizza stone?, until the cheese is bubbly.

Other Related Articles

More articles that will help in your quest to dominate the bread making skill.

Secrets to making Artisan Bread

The best tool EVER for making dough

Maybe you want to make some cheese to go with!

How to make goats milk cheese (or even cheese from regular milk)

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How to Grow Microgreens Indoors Without Soil – Winter Nutrition

How to grow microgreens indoors #microgreens #indoorgardening

Grow microgreens indoors without soil, or with very little soil, to boost your families winter nutrition. During the dead of winter, when the thoughts wonder towards next years garden, growing an indoor micro garden could chase some of those blues away.

You don’t need a lot of fancy equipment to have a winter microgreens garden. Mostly you need some seeds, a colander or other tray with holes, a base to catch the water and artificial lights (in some cases).

My Favorite Winter Microgreens to Grow Indoors

My favorite microgreens to grow indoors are; sunflower sprouts, mung beans and pea sprouts. All of these grow fast and are packed with flavor. Of these I simply adore sunflower sprouts.

Sunflower Sprouts

Sunflower sprouts remind me of summer. They have a full sunflower seed flavor. Yet they are a green veggie! Personally I have a 50 pound bag of sunflower seeds that I bought last year. It is actually bird food, but hey, it sprouts and tastes GREAT.

Pea Shoots

Pea shoots are my second favorite microgreen. They too are packed with sweet goodness. And they grow fast.

Mung Beans – Bean Sprouts

Mung bean sprouts are the only microgreen that I truly grow without any soil. They grow FAST. In three to five days you can have more mung beans than you know what to do with. Kids love growing these.

Now that you know which microgreens we are focusing on growing indoors, let’s get down to specifics of how to do it.

How to Grow Sunflower Sprouts and Pea Shoot Microgreens Indoors

While you can spend a bunch of money to grow microgreens indoors, you don’t have to. The thing is, I’m cheap, and I like to recycle. So with that in mind, I like to re use old things I have around the house. You will need a container that holds about an inch of dirt. I don’t put drain holes in mine.

For this batch of sunflower sprouts I used an old “greens” container.

How to grow microgreens indoors on the cheap #microgreens #indoorgardening #growmicrogreens #gardeningindoors

The Steps to growing sunflower sprouts and pea shoots;

  1. Soak your seeds overnight – or about 24 hours
  2. Put about an inch of dirt in your container of choice
  3. Drain your seeds
  4. Dump them on top of the dirt
  5. Mix them into the dirt
  6. Cover them with a layer of foil or paper towels
  7. Put a bit of weight on them – dry beans in a plastic bag works fine
  8. Wait a couple days
  9. Take the foil or towels off
  10. Wait until you have a couple leaves on your sprouts
  11. Cut them close to the soil to harvest
  12. Store in the fridge wrapped in a moist paper towel – you can put them in a baggie but don’t seal it. Plants need to breath.

How To Grow Mung Bean Sprout Microgreens Indoors Without Soil

Mung beans aren’t technically microgreens – though you can grow them to the leaf stage if you want.

The Steps to grow mung bean sprouts;

  1. Soak your mung bean seeds for 24 hours.
  2. Place a paper towel in the bottom of a colander.
  3. Put the colander over a bowl.
  4. Pour your mung bean seeds into the colander.
  5. Put a second, wet paper towel on top of the seeds.
  6. Place a plate on top of the second, top paper towel.
  7. Use a can on the plate as a weight.
  8. Cover the whole shebang with a towel- they like it dark.
  9. Keep this near the kitchen sink as you need to run water over the seeds three or four times a day for the next four or five days.
  10. As the sprouts grow you can remove the top paper towel.
  11. Keep them in the fridge in a paper towel in an open plastic bag.
  12. Be sure to rinse the seed covers off of them before using.

Notes on Growing Mung Bean Sprouts

Mung bean sprouts are prolific. You only need a couple of tablespoons of seeds to get a HUGE crop. In the video they use about 2/3 cups of seeds – unless your family LOVES bean sprouts, start with couple tablespoons. You can always sprout more often.

She also is meticulous about putting the seeds in the colander, just dump them in, it will be okay.

Incorporating Microgreens Into Your Life

Growing microgreens is a lifestyle in the winter for some of us. We just incorporate it into our weekly chores. You can add these bits of deliciousness into soups, salads, meatloaf. It is a great way to get added nutrition to your families diet while the garden pickins are slim.

Get the kids involved. I find if the kids are part of the process they are more likely to eat the sprouts too.

Best Fast Easy Recipes For Dinner Found On Facebook 2020

fast easy recipes for dinner

Lately I have been finding lots of fast easy recipes for dinner on Facebook. I have taken to saving them on my wall so when…