52-Week Salad Challenge and Mung Bean Sprout’sekeers
I’m having fun sprouting things. If socks could sprout, I’d probably be soaking those, too. Welcome to a new challenge: The 52-Week Salad Challenge.
Four days ago Monica Shaw inspired me to sprout mung beans. I mean look at this photo on her blog that she took this morning! Mung bean sprouts are the ones you find scattered on the top of Chinese food. Heck, I didn’t know those were mung beans! Did you? Yes, you probably did. As usual, I’m the last one to jump on the tram.
So, I bought a store-brand bag of dried mung beans, poured a small amount into a bowl, generously covered them with tepid water, and while I waited for them to sprout …. I decided I should read up on how it’s done properly.
For one of the clearest and easy to follow instructions I’ve read: How To Sprout Mung Beans. Others I’ve read just confused the mung out of me, and made me anxious about potential E.Coli infection caused by human slurry on fields in China where most mung beans are grown for export. Another blog emphatically stated that sprouts should ONLY be grown from dried mung beans meant for sprouting. A few of my online sprout’sekeers, which is like a musketeer who sprouts things, allayed my fears. They’d bought the same sort of supermarket mung beans and none of them keeled over and died. I was encouraged.
Day 2: My mungs had real sprouts measuring a few millimetres in length. Twice a day, morning and night, I rinsed them in tepid water and returned them to their jar or plastic tub where they did their thing under the cover of an open-weave muslin cloth.
Day 4: I was delighted to see something that appeared edible. The sprouts are 2-3 centimetres long, and curiosity overwhelmed me. I had to taste some of them.
I made a snack-size salad of cubed mango, dried diced Bing cherries, home-grown *parsley and *basil, shaven flecks of frozen *jalapeño peppers grown last summer, my *sprouted mung beans, all tossed in a light dressing of 1 tablespoon fresh lemon juice, 1 tablespoon olive oil, and 1 tablespoon fizzy lemonade. (*all home-grown)
This is my first sprout contribution to the 52 Week Salad Challenge which can be following on Twitter using #saladchat Do join in and add your blog page link by visiting the 52 Week Salad Challenge blog, link above.