Remember that Test Grow I was doing? Well, the results are in and they tasted delicious! All the vegetables did really well, probably better than I expected. I had a variety of seeds, a variety of sources and a little experience growing these in the garden. This was the first time growing them as microgreens and first time growing them hydroponically and first time using hemp fiber. Gee, that makes me sound like a microgreen virgin…well, I guess I am, almost.
The scientist in me likes to experiment and keep journals, take pictures and record my results. So here comes the nerd in me, I hope you can embrace my quirkiness and enjoy it with me.
The “Test Crop”
Long Island Approved Brussels Sprouts (Brassica oleracea var. gemmifera), from True Leaf Market in the two pink containers
Red Acre Cabbage (Brassica oleracea var. capitata), from True Leaf Market in the two blue containers
Alfalfa, from High Mowing Organic Seeds (Sprouting Seeds) in the two orange containers
Champion Radish, from a seed packet* by Page’s Seeds in the green tray
Early White Vienna Kolrahbi, from a seed packet* by Livingston Seeds in the purple tray
The Test
Can all of these different crops successfully be grown in 5″ containers on a hemp fiber mat? Can part of a container be harvested without the remainder of the crop on the mat getting spoiled and unedible?
Results
All the crops were grown successfully without any crop conditions that hampered the plants from being harvested and eaten. Half of the alfalfa container was harvested and the other half left in the tray to continue being grown. Two days later the sprouts were just as fresh for the other half of the container as they were the first night.
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We’ve eaten a good portion of the “test crop” so far. Both alfalfa containers and the radish container are empty. Lunch today consisted of tortilla chips with melted cheddar cheese, a small bowl of smashed avocado and fresh squeezed lime, topped with some alfalfa sprouts. Last but not least a little bowl of roasted cashews. Sorry I didn’t get any pictures, we were hungry. Working outside in the vegetable garden sure works up an appetite.
Last night my “wanna be omelet” turned into tasty scrambled eggs for a quick dinner and included alfalfa and radish sprouts. The eggs were still warm from our sweet little flock of chickens. Our feathered girls LOVE the leftovers from the exhausted sprout trays.
Recipe – Scrambled Eggs with Sprouts
Scrambled Eggs with Sprouts – add one teaspoon unrefined coconut oil to hot fry pan. Scramble 5 eggs, add a dash of milk or cream, along with a dash of salt, a pinch of tumeric powder and a pinch of dried thyme. Add to hot fry pan and cook over medium-high heat for about 2-3 minutes. Add 1/2 chopped red onion, 1/2 chopped red bell pepper, and 1/2 cup of grated cheddar cheese to eggs in pan. Ground black pepper is optional.
If you’re like me this is where an omelet becomes scrambled eggs. I lack some of the finer skills in the kitchen, but I’m not starving yet.
Just before serving I topped the eggs with some alfalfa and radish sprouts. — Serves 2 adults (at least at our house)
Salad Ideas
Tonight we’re having chicken salad with romaine lettuce, apples, some cucumber, red onion, feta cheese, chopped pecans and a bulb of fennel, cored and chopped. It will taste really delicious and even more so if I add some sprouts. Which one should I choose? Should I add Red Acre Cabbage Sprouts, Brussels Sprout Sprouts (whew that was a mouthful) or White Vienna Kohlrabi Sprouts? Oh, my mouth is already watering and it’s only five o’clock.
Conclusion
I would surmise that this “test crop” was an enormous success! I’ve got other “tests” planned, so stay tuned. One thing you’ll learn about me is that I have never been called “boring”.