You may already know that I live in the Central Valley of California. It hardly ever gets below freezing here and it has been particularly true this winter. So far it has gotten just to 32 degrees but not below. This is completely the opposite of points farther east and what I've experienced visiting my sister who lives outside Denver on the high plains. It's a blizzard out there and homegrown fresh greens are impossible unless you have a perfect green house set up. Unfortunately perfect green house set-ups are beyond most people but fresh greens are not because you can grow them on your kitchen counter. My favorite kind are sunflower sprouts.
I first had these easy to grow and tasty greens when I visited my daughter in Santa Cruz around Christmas time a couple years ago. We always eat at a vegetarian restaurant in Capitola called Dharma's. It's all vegetarian and they give you huge portions. When I go I always have the green salad and Kitcheree soup. On top of the salad you will find a giant pile of sunflower sprouts. You won't find sunflower sprouts in every supermarket unless you have a specialty store nearby and who needs to buy them anyway? If you grow your own you're assured that they will be sanitary and there's no possibility of salmonella.
What you need:
- 75% coconut coir and 25% earthworm castings or a mix of potting soil and perlite
- food grade black oil sunflower seeds (they have to be food grade because garden seed is treated)
- water
- leftover cinnamon roll tray with clear lid from the bakery or any container and plastic wrap
Method:
Mix equal parts perlite and potting soil or use the coconut coir and earthworm castings.
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