Our very mild winter will be coming to a close shortly which means that we will soon be starting seeds under lights in the basement. The past few weeks, we have been getting our kitchen in order and growing quite a few things indoors. Our Omega Juicer has made it very easy to regularly make whole wheat and lentil sprout bread. Once the wheat and lentils are sprouted, it is simply a matter of running them through the juicer with the blank insert, then squeeze into a loaf, coat with sesame seeds and bake at 250 deg for a couple of hours. One of the best things about this bread is that it can be baked in our mini-crockpot, thus saving energy and saving worry about having the oven on for an extended period.
We are also regularly growing trays of sunflower and buckwheat microgreens, and jars of alfalfa, broccoli, and cress seed mix. I am putting together a spreadsheet that will help me to figure out how to have a steady supply of these indoor greens and that will allow me to report on cost and yield.
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