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Chester Progressive
Chester , California
April 8, 2009     Chester Progressive
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April 8, 2009

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Bulletin, Progressive, Record, Reporter Wednesday, April 8, 2009 1B R00GIONAL INSIDE SECTION B: EDITORIAL AND OPINION UPCOMING EVENTS Sprouting into Traci Hue Staff Writer No need to wait for spring; the beauty of sprouts is that they can be grown and en- joyed all year. The bountiful, nutritious and low-cal seedlings grow any time of year and in any climate. They require no soil or rain, and the low-mainte- nance, high-yield crop ma- tures in two to five days. Although eastern Cultures have understood the simplicity and health value of sprouts for centuries, it is truly a food whose time has come for the fast-paced, fast food and instant gratification culture of the West. What could be easier? One tablespoon of seeds produces almost a quart of fresh and delicious sprouts that may be eaten raw in sandwicheS, salads, spreads, dressings and soups or, when cooked, make a nice addition to stir-fry or an omelet, Almost any seed imagin- able can be germinated to a sprout, from leafy greens like lettuce and arugula to the adzuki beans and lentils of the legume family. Vegetable and grain seeds make yummy sprouts too. Perk up a sandwich with spicy radish sprouts or add sweet rye sprouts to hotcakes for a change of pace. If "gardening" ease and flavor aren't reward enough, fresh sprouts are rich in all the nutrients a healthy body needs to thrive. Sprouts are a nutritious and natural source of vitamins, minerals fiber, protein, enzymes, amino acids and antioxidants. and sterile after each harvest reduces the chances of pathogens growing. Select the seeds of choice; one type per container is best. Put 1 to 1-1/2 table- spoons in the sprouting jar. Sprouts will expand about five times original size; don't over do it. Rinse the seeds, stirring frequently to give them a good water bath until the water runs clear; drain. Fill the jar with about two to three times as much luke- warm water as seeds and let the seeds soak for eight to 12 hours. The next step is rinsing. The key to good sprouts is the rinse-drain cycle. Thorough rinsing and draining will ensure a healthy crop. Rinse the sprouts with cool (60-70 degrees) water. A high-pres- sure wash using lots of water is best, as it cleans the seeds and keeps them loose. Drain as much water from the jar as possible. Store the sprout jar out of the sunat room temperature (70 degrees). Sprouts need air, so don't store the jar in a closed cabi- net. The kitchen counter works fine. Contrary to popu- lar belief, light doesn't harm sprouts and they won't photo- synthesize (turn green from sunlight absorption) until the first leaves have shed their hulls. Rinse and drain the sprouts two or three times a day, tak- ing care to drain as much wa- ter from the jar as possible. In several days, sprouts will appear. Different seeds germinate faster than others, but sprouts are tasty and usu- ally mature when they reach about 1/4 All gproiJting requires is .... the seeds and acontainer with a mesh lid. A quart-size wide- mouth Mason jar is easy to come by and works weft. Use cheesecloth, plastic or metal screens for a breathable lid. To begin, sterilize the sprout container by scrub- bing with soap or soaking the container for 15 minutes in one tablespoon of bleach for each pint of water. Keeping the sprout container clean Rinse and spin the sprouts dry for storage in an airtight container in the refrigerator. It's important to keep the newly harvested sprouts dry to discourage spoiling. Sprouts will keep several weeks, but are better when fresh. Repeat the fast and easy process and enjoy a new har- vest of live, environmentally friendly sprouts every week. Mung, broccoli, radish or mixed-salad seed sprouts add a burst of flavor to salads, sandwiches, soups and other favorite dishes. Sprouting seeds Legumes Vegetables kidney broccoli pinto radish lentil alfalfa adzuki lettuce peanut clover garbanzo arugula soy fenugreek mung mustard cress Grains /garlic wheat onion rye : : barley Seeds millet pumpkin rice sunflower buckwheat almond spelt cashew quinoa Photos by Traci Hue Fresh alfalfa sprouts mature in about five days; all that's required for a bumper crop is daily: rinsing and draining. For the reluctant gardener, what could be easier? r L OVER 15 INCLUDING PREMIUM HBO MOVIE CHANNELS FOR 3 MONTHS with commitment Alfalfa sprouts grown in a wide-mouth Mason jar are ready for harvest in about one week. Roasted pepper, cucumber, hummus and garlic sprout pitas 1 red and 1 yellow pepper 1 avocado 1 tub of hummus 1 cup of garlic sprouts pita pockets Slice peppers and toss in olive oil. Season and roast in the oven on a moderate heat for 15-20 minutes or until slightly browned. Warm pita pockets. Cut. in half and spoon in hummus. Stuff with vegetables and finish with sprouts. Sign up today and save $580 5 Premium Movie Channels from dllef" for a Penny for a Year (, $155 v=u.) Free Activation*(.=0 +=ue) Free DishHOME Protection Plan* for 9 Months (a $53 value) Free Standard Professional Installation (,,pto 4 rooms) Free HD DVR Upgrade ($5.90/mo ova Ser,ce ,,o.,.e) Best HD DVr Available - Better than TiVo I+ (net.r.,om review ;EI10/Oll) Requires commitment. Local Channels Add to e., pm=k=0. $5.00/mo] FOX r where available Call today and be ready for the digital transition! 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