I would LOVE my own garden to grow vegetables, herbs and plant fruit trees. It is not yet the time.
Now I grow sprouts. Not only do sprouts grow pretty much anywhere, they taste fresh, delicious and last in the refrigerator. Watching them sprout, grow and turn green or fatten up gives me so much pleasure and childish pride. It reminds me of sowing seeds with my father in the summer and feeling awe and excitement when the tiny seedlings burst from the soil.
I put off growing sprouts for years simply because I did not know how to do it. When I finally decided to buy some sprouting jars (1 litre mason jars with plastic lids and removable stainless steel mesh), I discovered how easy it is to sprouts seeds, beans and even grains.
My favourite are alfalfa sprouts because they are so easy and reliable to grow no matter what the weather. I live in a subtropical climate and alfalfa sprouts grow in the winter, summer, spring and autumn. They even grow in the humidity. I love a homemade wrap stuffed with crunchy vegetables, luscious tomato jam and a bunch of home grown alfalfa sprouts!
To grow alfalfa sprouts, take a litre mason glass jar with a fine mesh lid and fill with 3 tbs of organic alfalfa sprouts and ample filtered water to cover the seeds. Soak for 4 hours. Drain and leave on the kitchen counter. The jar needs light but not direct sunlight. Rinse every night and morning making sure to drain out all the water. Do so for about 4 to 5 days or until your jar is filled tightly with beautiful, deep green, springy sprouts. Store in an airtight container in the refrigerator.
Enjoy sprouts in wraps, on bagels, in salad or as a base for burgers! Munch them as a snack.