The best organic farming always is when you know how to use nature as it is.

As our knowledge of the harmful effects of agricultural chemicals grows, more and more farmers and consumers are rediscovering their organic history, returning to the methods of old, such as plucking insect pests and weeds by hand and hoe, and amending soil with natural fertilizers—compost. The joy in growing your own food is the joy in savoring its delicious flavor and in providing good food for others to enjoy. Discover how to rebuild your garden with an organic foundation and produce the vegetables, fruits and herbs that will nourish your family and the families of those who purchase your produce.
Hot Topics
recent

Bean Sprouts. Grow it & Cook it fresh.

Bean sprouts are a common ingredient, especially in Eastern Asian cuisine, made from sprouting beans. The typical bean sprout is made from the greenish-capped mung beans. Other common bean sprouts are the usually yellow, larger-grained soy sprouts. They are remarkably easy to grow indoors, and the process only takes a few days to complete. Growing bean sprouts indoors is an ideal endeavor for individuals interested in learning how to grow their own food, and it is also a fun project for kids since they actually get to see the sprouts grow.

The young, tender sprouts of germinated beans, beansprouts are nutritious, white and crunchy. Mung beansprouts, also known as Chinese beansprouts, are the most common variety and have a delicate flavour. They are short and stubby with a little green ‘head’; soya beansprouts are longer and fatter with a yellow tip. Alfalfa, aduki, chickpea and lentil sprouts can be used in the same way as mung and soya. Experiment with a variety of beans and seeds. Mung beans make an especially good choice, but adzuki beans, lentils, and soybeans are also common.

 Bean Sprouts

Other seeds, such as clover, red cabbage, sunflower, snow pea, beet, broccoli, onion, and wheatgrass, can also be used. Avoid large beans, since larger beans are more likely to develop mold. Small, soft beans work best. Individuals with weak immune systems should avoid consuming raw, homemade sprouts. Homemade sprouts carry a greater risk of contamination than pre-packaged sprouts. Mung Bean Sprouts are the most widely consumed sprout on our planet! Absolutely unique, Mung Bean Sprouts are fun to grow and lend themselves to great Recipes. 

Sprouts from mung bean have been used for food since ancient times. These sprouts have nutrient value similar to asparagus and mushroom, which contain high quantities of Vitamin A. Sprouts can be canned or frozen in addition to eating them fresh. Mung bean seeds can be purchased from mail-order commercial seed companies and health food chain stores. Regardless of the source, do not use seeds that have been treated with a fungicide. Treated seeds are inedible and may be recognized by the pink or green colored coating.

 Growing Mung Beansprouts

How to grow Mung bean sprouts?

Pick out any broken or blemished beans. Wash and drain and soak the beans in cold water for 24 hours. The next day, place the mesh net on the bottom of the planter and add a paper towel over it. Drain the beans and put them into the planter on the paper towel. Wet the beans with cold running water one last time. Put the small bowl upside down in the large basin. Put the planter on top of the small bowl, so the water will drain out nicely into the basin, and the planter won’t sit in the water. Cover it with the black cloth.

Water the beans as often as you can, at least every 3 hours. It’s ok not to water them all night, but if you happen to wake up you can water them. Otherwise, be sure to water them first thing in the morning. On the 3rd day, the beans will start sprouting. On the 5th day, the sprouts will grow 2 to 3 inches long. The 6th day should be harvest day. You’ll get 5 pounds of bean sprouts. Put them into plastic bags and keep them in the fridge. You can store the sprouts for up to 7 days, longer than that and they may brown and wither.

Try this recipe:
http://chinesefood.about.com/od/vegetablesrecipes/r/beansprouts.htm

 Stir fry beansprouts

Sprouts are regarded as a healthy food source, rich with vitamins, minerals and non-meat proteins, but they've also been recalled many times for salmonella and hundreds of people have become sick due to them. Activists can complain about GMOs but, after decades in use, not so much as a stomach ache has been caused by them. You can feed sprouts to your kids, just avoid advocacy-based evidence and cook the things unless you grew them yourself. Mung beans produce an edible sprout that’s crisp and described as nutty tasting. 

These sprouts are substantial enough to stand-up to stir-frying, but they're often used raw in salads and on sandwiches. Mung bean sprouts are low in calories, have fiber and B vitamins, and deliver a boost of vitamins C and K. Vitamin K is essential for the process of blood clotting. It also regulates bone mineralization and helps maintain bone density. A vitamin-K-dependent protein inhibits the build-up of calcium in blood vessels, which lowers the risk of cardiovascular disease. One cup of raw mung bean sprouts delivers 14 milligrams of vitamin C.

 How to sprout raw food?

Pacu Jaya

Pacu Jaya

No comments:

Post a Comment

Powered by Blogger.