bethk wrote:My mung bean sprout experiment came to an end today ~ they were what's for supper! LOL
I learned something: You cannot have the growing sprouts in an area where they get light, even if it's just a little light. I had them in small wide mouth mason jars and rinsed/drained them twice a day. I leaned the jars in a container so the water didn't allow them to become water logged or soggy. They grew really fast ~ but they ended up being very stringy and had started growing leaves by this morning ~ ~ not the big, fat, white sprouts I was expecting.
But, hey, you live and learn. I'm going to try again in a dark environment.
The 'spicy' mix of sprouts that's in the other 2 jars are ready, I think, to be well rinsed/drained and stored in an airtight container in the refrigerator to be added to sandwiches or salads or as a bit of fru-fru garnish on a supper dish.
Supper was really tasty even if the bean sprouts wilted a lot because of their skinny size. But they were tasty with the beef & pea pods.
Yup, we have to put them in a dark place, I used a plastic sieve, put the bean (wrapped in damp paper towel ) then put them all in my rice cooker, opened only to pour/rinse water. It's just for fun, I mostly just bought bean sprouts from the store
We also have a lot of snow peas from our garden