I heard about Peter Burke’s book for the first time last spring. I had already started lettuce outside, so I figured I’d wait until fall to give it a read. I requested it from the library in late October, and honestly: this one’s a game-changer. I don’t say that lightly!
What really excited me about Burke’s process is that is has a low start-up cost. He doesn’t use grow lights, and he grows his sprouts in reusable foil half-loaf pans, wonderful for people short on money, time, and space.
I read the whole book and it seemed silly not to give it a try. My initial investment was around $40—and even if it completely failed, I would be able to use everything I bought in my regular garden next summer.
It was a gorgeous fall day so I worked outside this first time. The seeds I sprouted, from left to right: radish, sunflower, buckwheat, pea, and broccoli. After soaking the seeds overnight and preparing some seed starting mix (you add compost and liquid kelp to it), spread the seeds out on the surface and cover with soaked, folded up newspaper. Place in a dark, warm cupboard–warmth is important to get them to sprout quickly and without rotting.
Here’s what mine looked like after several days. My buckwheat (left) did not germinate very well at all this first round; I think it was because the furnace was not running very much that week, so the cupboard was not at an ideal temperature. At this point, they did not look appetizing at all. The kids said “EW!”
After placing them in a bright window for a few days, they started to look much better!
Here they are all cut up and ready to eat. I was still very skeptical at this point. Would the kids even be willing to try them? Happily, the kids tried AND liked them very much. We ate our third sprout harvest last night. Next week, I’m going to increase my production from one to two meals per week. Burke grows enough to eat these every day… will I get to that level some day? Perhaps.
I did have to order more seeds already and soon I will have to order more seed-sprouting mix. But my total cost per meal is less than what I’d pay for California lettuce, and tastes fresher. Also, because these are the “seed leaf” of the plant and not the true leaves, the nutrition levels are higher than normal lettuce. They taste so good that Anneke has been sneaking sprouts before we even harvest them.
At the Seward Co-op the other day, I saw that I’m not the only one experimenting with these. The prices don’t seem too terrible, but suffice to say it’s still cheaper to DIY this one.
My favorites are the sunflower and pea shoots. The buckwheat shoots taste delicious but continue to be the poorest in germination rates, though I’ve seen improvement since that first round.
This book is now on my DEFINTELY BUY list. I highly recommend giving this a try.