Brisbane Local Food

Growing local

Facebook hasn't been sharing info very well lately.  Here's a little thing I put up over there: 

I said I’d give some information from the Speedy Veetable Garden by Mark Diacono (River Cottage fame) and Lia Leendertz, Timber Press 2013.

We all know about sprouts.  I often sprout mung beans (3–5 days) when I make Pad Thai.   There’s also sunflower (4-6 days), radish (2-6 days), mustard (5 days), clover (6 days), chickpea (3 days), lentils (3 days), peas (3 days), fenugreek (5 days), and alfalfa (6 days).

I hadn’t heard of soaks (ie. just soak until soft, plump and almost ready to sprout).  The book includes pumpkin (4 hours), peanut (3 days) and almonds (3 days).  Increases nutritional value and makes them more bio-available.

Then, at the opposite end of the soak to sprout timeline is microgreens: coriander (14 days), fennel (7-10 days), radish (7-10 days), rocket (7-10 days), mustard (7-10 days), red cabbage (7-10 days), red amaranth (7-10 days), and basil (7-10 days).  

Of course, you can let your microgreens go full term and have the full sized herb and veg selections.  I found this interesting because it means we potentially now have four flavour versions of the same crops, depending on when we choose to eat them.  The authors argue convincingly that the earlier varieties might lack volume but they make up for it in flavour.  

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Sprouts of whatever time-frame are a great stand-by especially in summer when Lettuces are reluctant to grow well.

The micro element was a bit interesting for me too:  differently flavoured to full size. 

Interesting, when you think of it that way. All those potential versions of the plant. 

I had no idea of the different times for sprouting before reading your info. Been years since I created sprouts. Used to be a regular thing for bread making. Ah, the olden days.



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