Unable to wait another 3-4 weeks before the first baby greens can be picked, I’ve been sprouting indoors. In 2-4 days, with just a little attention, you can have the taste of spring in the smallest and darkest of spaces. I had a good on-line experience getting spout supplies from the Sprout People.
Tonight I made sprout slaw. I chopped some red cabbage, minced some onion, added an equal volume of “French Garden” sprouts (clover, arugula, cress, radish, fenugreek, and dill). Dressed the slaw with sherry vinegar, dijon mustard, unsweetened soy milk (if you drink it, you could substitute milk or yoghurt — I just like to cut the amount of mayonnaise), vegan mayonnaise (you can make your own if you like–sometimes I do and sometimes I don’t), and sea salt. Went fabulously well with rice and beans (yes, my diet is still under the influence of the trip to Tucson).