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But there are times when I crave a fresh dose of greens and can’t want to wait for a harvest from the garden. Sprouts are fresh spice for any time of year. They are low in fat, filled with vitamins, minerals, protein and are ready to eat in about a week. I grab a big pinch of them and eat them as a snack. You can also toss them in scrambled eggs, use in place of lettuce on sandwiches, add to salads and wraps, and garnish the top of hot soup just before serving. Sprouting seeds- Alfalfa is the most common, but there are many that add unique flavors and textures. Broccoli: a nice radish-like bite of flavor. Chia: a bit of a tang, but much like alfalfa sprouts in texture and flavor.
Clover: similar in flavor to alfalfa sprouts.
Fenugreek: a mild curry-like flavor, exotic flavor,
yummy in chicken wraps.
Lentils: a bit of peppery flavor
Mung Bean: the texture is nice a crispy. Pea-like flavor.
Radish: much like the flavor of the vegetable, it will spice up any dish.
Sunflower: a nutty flavor, yummy on a hot cup of tomato soup! How-to: Use a clean glass canning jar with a sprout screen as the lid. Clean, and rinse jar to clean well. Add about 1 1/2 teaspoons of seeds to the jar Place a fine mesh screen on top of jar and tighten metal ring to hold in place. Partially fill the jar with warm (not hot) water and swirl around to clean seeds; pour out water. Refill with warm water and soak overnight. After overnight soak, pour out water and place jar at a slight angle (a counter top dish drainer works well for this) to allow remaining water to run out. Turn jar to spread seed over the inside of the jar. Rinse sprouts daily, up to 2 or 3 times, with cool fresh water-allowing the jar to rest tilted to drain out excess water. Turn jar to spread seeds on the inside of the jar. As they get larger, thicken and green up, place sprouts in indirect light. Repeat rinsing until the sprouts are lush and ready to eat, rinse well and drain before placing in the refrigerator. Keep finished sprouts refrigerated and use within a week. Remember: -Rinse often -Don’t over seed, give them room to breathe. -Keep moist,-not wet. -Sprout at room temperature- keep fresh ready-to-eat ones in the fridge. -Sprout with joy! Resources for seeds and supplies: http://www.mountainroseherbs.com
Nana: “We weeded the garden today”
Alexis: “No Nana, we un-weeded the garden today.”
I stand corrected! That is exactly what we did…pulled weeds. Once again, the joy of gardening through my 5-year-old granddaughters point of view.
Now for some other thoughts on un-weeding your garden! Read “In Defense of Weeds”,
After the click…Compost mulches and more…oh my!
Other weedy stuff:
Top dress planting beds 3 inches deep with this nourishing compost for happy soil and suppressed weeds. Sounds like good therapy to me!
Nothing fishy about this…just another great compost to try:
Dig into spring!
It is so very close to flower show time. The Pacific Northwest is buzzing as the calendar flips to February. The buzz in my head started many months ago. I received a phone call from Mark the Pond Guy (www.markthepondguy.com) and he said he was involved in putting together one of the big display gardens this year. Would I like to hear more? Hmmm, out of curiosity, I said sure I’ll come to a meeting. I usually skip a year between garden shows to catch my breath from the monumental task of building one of the gardens. So I sat in a planning meeting with Mark,his wife Cindy and friend, Joan Bogan. Their enthusiasm was infectious. I do love designing these gardens. So, I was caught up in a whirlwind of music notes, plants, stone, rocks, koi, water and a grand piano. Quite a combination don’t you think? So we converge on the convention center to build this whirlwind of ideas. Mark describes the feeling this week of preparation like a kid anticipating Christmas day. Me too! Along the way I have learned a few things as well. Like what andante is, how wonderful the sound of a piano is when played by someone so passionate about music, how rock can weigh tons or weigh nothing, how hard it is to have mileage and very busy schedules between team members. Yet there is this thing called passion that we all have, and it is to share a garden that you could envision yourself in. We are re-defining andante.
Redefining Andante’ ( ăn-dăn-‘tē)
Andante allows passage through music that changes the tempo. The listener can catch their breath.
How does andante feel in a garden?
The hectic race and crescendo of life is far beyond this space. Welcome to a small, tranquil garden that invites you to slow the pace and be inspired to compose and create. The sound and movement of water spills from a tumble of building ruins that weaves through a garden in harmony with foliage and color that relaxes and soothes. Original music inspired by this garden, written by one of the creators, will be performed throughout the show.
Put that visual in your head and then come to the show to see it full-scale. Grand piano and all…
Wrap up Tea Time
Create a unique card to hold tea bags. Try this easy one sheet (scrapbook paper 12 x 12) folded accordion card,
how-to’s are here:
Gift Package with a tea cup, shortbread cookies, a jar of honey, and a personal sentiment, plus inspirations that slow the pace and relax with a cup of tea, like a good book.
Create unique blends to give
1 cup dried spearmint
Herbs Mixed With Indian or China Teas:
Create flavorful blends from purchased bulk teas. Mix a single herb with bulk tea such as Darjeeling, green or Earl Gray to create unique blends. The homegrown herb will enhance the tea with flavor and fragrance. Begin by mixing the tea 4 parts to 1 part of dried herb.
Combinations to try:
English lavender buds with Earl Gray
Spearmint with green tea
Bee balm with Darjeeling
Package hand-blended loose teas in small glassine bags.Seal and label with the flavor and instructions on how to brew.To use: 1 teaspoon of loose herbs per cup of hot water.
Copy this tea label or make your own. This beautiful frame was found at http://www.graphicsfairy.blogspot.com