I’m making edible sprouts again: it must be snowy outside.
Everything we eat here has a season. With the exception of frozen meat* and the seemingly unending jars of tomatoes, every other food item has an on and an off period…everything has its season. Lettuce cannot be found from mid-July to the beginning of September. Potatoes are only found from July to March. Stored garlic (sniff!!) winds down just when green garlic winds up. And so on. All of these things are seasonal by the fact that the calendar makes them so. There are some harvests, though, that have me to blame for their seasonality. Sprouts are one of those things.
I posted a while back about sprouting things. I find I have a higher tolerance for the sprouting process when two things happen: 1. when it’s abominably cold out and 2. when I don’t have vegetables growing under the lights downstairs, and thus am sick of seeing seeds. So, in other words, the season of edible sprouts is a short one: from December to February, usually. I do tend to sprout wheat year-round, though, because I like sprouted wheat in my breads and pancakes etc….but that’s an exception.
And I could get all wackadoo and tell you the reason why I think sprouts are so very important…but I won’t. Suffice it to say I think raw, living food is a very important part of our diets (and by “living” I mean sprouts, but I also mean yogurt, kefir, krauts, and of course my insistent salads); I feel their lack when I leave home and have to…you know, fend for myself! To my gut flora’s** sincere dismay, I might add!
*Frozen meat has a season, too: I “harvest” our birds, and we order meat shares (1/2 hog, 1/4 cow) and when the harvest happens, the freezer fills.