Sprouts for Dinner!

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As these recipes indicate, there are lots of ways to use sprouts other than the standard "throw a few in here or there" kitchen strategy. So if your counters are overflowing with jars and trays spilling out crunchy green shoots, do not throw away the surplus. Useyour imagination ... and have a sprout dinner!

EDITOR'S NOTE: The recipes in this ar ticle have been adapted by permission from The Sprouter's Cookbook by Marjorie Page Blanchard, copyright© 1975 by Garden Way Publishing, Dept. TMEN, 536 Ferry Road, Charlotte, Vermont 05445 (the book is available—for $4.70 postpaid—from the same address) . . . and The Complete Sprouting Cookbook by Karen Cross Whyte, copyright © 1973 by the Troubador Press, Dept. TMEN, 385 Fremont Street, San Francisco, California 94105 (you can order that volume from the publisher for $4.95, plus $1.50 shipping and handling . . . or ask for it at your favorite bookstore).

You can find further information on sprouting techniques, containers, recipes, and home businesses in the pages of past issues of MOTHER. For a sampling, you might like to read "Sprouts Fill Our Pockets With Cash", the cover story in MOTHER NO. 54, page 64 . . . "Sprouts: Miracle F ood for a Nickel a Pound" in MOTHER NO. 12, page 46 (which includes details on germinating methods, equipment, and recipes). . . "Sprouts . . . the 'Perfect' Food", which was the centerfold poster in MOTHER NO. 31 . . . "Raise Your Own Sprouts ... Even in a Backpack!" in MOTHER NO. 43, page 36 . . . and "Build This Heavy-Duty, Self-Watering Sprout Cabinet for Less Than $50!" in MOTHER NO. 49, page 102. (Or turn to page 124 in this issue to order a set of plans for that item.)

Back issues are available—for $3.00 each, plus $1.00 shipping and handling per order—from THE MOTHER EARTH NEWS®, P.O. Box 70, Hendersonville, North Carolina 28791.

Grow Them Yourself

Just in case you've never tried rais ing sprouts, here's a quick refresher course in the basic technique.

The most common method of germinating seeds for the table requires a wide-mouthed quart jar. Measure about 1/2 cup of dry beans, or 2 to 3 tablespoons of tiny seeds, into the glass container, and then half-fill it with water. You'll need to fit some kind of sieve over the jar to allow water—but not seeds—to pass through. It's possible to use a piece of cheesecloth or old nylon stocking with a rubber band around the rim to hold it securely . . . or to buy a screw-on ring with stainless or plastic mesh already attached. (The screened lids—such as the one shown in the photo—come with various sizes of holes to accommodate many different types of seeds. They're available in any health food store.)

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