In This Issue:
- The Best Way to Store Your Sprouts,
- Sprout Nutrition,
- Sunflower Sprouts are in Season!
- Recipes and Serving Suggestions,
- Pricing for Bulk & Wholesale Sprouts.
GREETINGS SPROUT FANS!
Welcome to our first newsletter! This is an excellent opportunity to share sprout – related information including sprout care, sprout nutrition, recipes and suggested uses for sprouts. I will also keep you posted on our CSA, our Farmers Market Specials,new product announcements, availability and prices for bulk (by the pound) orders, and any sprout news worthy of comment.
Mendocino Sprouts are grown and timed to sprout so that they are ready to eat on the day they are brought to market and offered to you. Although we are not “certified organic”, we ALWAYS use certified organic seed, and certified organic soil (for those sprouts raised in soil), and excellent water from our 153 ft.- deep well. Our sprouts are grown with love and gratitude to our Mother Earth for providing us with such great live foods with which to nourish ourselves.
Sprouts are the infants of the plant family…They are whole plant, live foods. Once a day sprouts should be rinsed in cold water and drained or spun dry. Place them in a glass or plastic container with a lid and store them in the refrigerator on a lower shelf or in the produce bin. When properly cared for, our sprouts will have a shelf-life of approximately 8-12 days.
It is always best when we can derive the nutrition needed for our body’s optimal function from the foods we eat. Sprouts are a wonderful source of vitamins, minerals, proteins, fats, and other nutrients essential to proper maintenance of the body.
The following lists the nutritional content of the sprouts that I grow and offer at the Farmer’s Markets and in our CSA.
This nutrition information has been compiled from an excellent book, “Sprouts, The Miracle Food” The Complete Guide To Sprouting”, by Steve Meyerowitz, aka Sproutman. Thank you Steve, for this most valuable resource! I highly recommend this book to all sprouters, and to those contemplating growing sprouts.
Alfalfa Sprouts: High in vitamins A,B,C,E, &K, minerals, and trace elements.
Daikon Radish Sprouts: Good source of vitamin C & Potassium.
Red Clover Sprouts: High in vitamins C & A, & in Trace Minerals. Red Clover has long been known to be a blood purifier.
Sunflower Sprouts: These are rich in vitamins B and E, as well as proteins, fats, and minerals.
Fenugreek Sprouts: These little dynamos hold the mega-nutrition-title in the sphere of sprouts. They are an excellent source of protein, calcium, magnesium, phosphorous, potassium, iron and niacin, a bit of zinc and sodium, and fat. They also have small amounts of arginine, leucine, lysine, asperic acid, and glutamic acid.
Adzuki Bean Sprouts: These contain protein, vitamins C and A, and a small amount of fat. They will help you lower your cholesterol as well as your blood pressure, as they contain soluble fiber thus helping to regulate insulin.
Lentil Sprouts: Sprouted Lentils provide a good source of protein, iron, vitamins C & A. They also contain soluble fiber, thus helping to lower cholesterol and blood pressure, and helping to regulate insulin.
Garbanzo Bean Sprouts: These, as all bean sprouts, are a good source of protein. They contain soluble fiber, which helps lower cholesterol and blood pressure, and helps to regulate insulin.
Did you know that bean sprouts increase fiber by 300%? True!!!
THE ULTIMATE SPROUT SALAD:
In a large bowl, place a bed of assorted greens torn into bite-sized pieces. I like to use a variety of red and green lettuces, bok choy, spinach, swiss chard and red Russian or silver kale (de-ribbed), and mustard greens, dandilion greens, and/or arugula when in season. To this I add: a handful of fenurgeek sprouts, a handful of alfalfa or red clover sprouts, one or two generous handfuls of sprouted lentils, a scant handful each of sprouted adzukis and garbanzos. This can be topped off with a generous handful of sunflower sprouts. If you care to, you can encircle the bowl’s rim with any or all of the following: sugarsnap peas, sliced cucumber, kalamata olives, large-diced tomato and/or red, yellow, or orange Bell Pepper. Use your imagination for more additions. Serve with your favorite salad dressing.
Place each of the two halves of a pitted stone fruit such as apricot or peach or perfectly ripe avocado on a thick, curled inner leaf of butter-crunch lettuce. On each fruit-half, place about a tablespoon of organic goat cheese. drizzle with a little honey. Top this with a very generous pinch of red clover sprouts, Finish with a squeeze fresh lime or lemon juice.
TIP OF THE DAY: If you eat omelets, try topping your next one with a little sour cream, some diced ripe tomato and a generous handful of sunflower sprouts. This delicious addition makes a beautiful presentation and enhances the flavor of your omelet.
We should have excellent availability through the rest of July and into August. Look for extra generous portions when you purchase them from us at the Farmers Markets!
For those who use a lot of sprouts, we now offer them by the pound @ $10.per pound, except for sunflower sprouts, which are $12.50 per pound. Restaurants as well as those who feed large families or groups and those who juice their sprouts will benefit from ordering in bulk. Bulk orders should be placed at least one week ahead of purchase date so that we can accomodate your order. Bulk orders of sunflower sprouts need 3-weeks advanced notice, otherwise you might have to take your chances on their availability. Orders may be picked up at the Ft. Bragg or Mendocino Farmers Markets.
ALWAYS REMEMBER: YOU ARE WHAT YOU EAT!!! EAT TO LIVE, DON’T LIVE TO EAT…You’ll last much longer and feel much better!
BE IN GOOD HEALTH!