I have signed up for the 52 Week Salad Challenge over on the Veg Plotting blog. The idea is to grow or forage salad ingredients every week of the year. This has been on my ‘Must Do’ list ever since I arrived in France, but, while during the summer it is easy, my good intentions slide quickly away as the nights grow shorter and colder. So I welcome this as an opportunity to try new things and learn what other people are doing.
If you want to read about the challenge you will find the first explanatory post here. You can also follow our progress on Twitter via the #saladchat hash tag.
My contribution so far to the challenge is to sow seeds of mixed salad leaves, spinach and celery. These are sitting on a shelf just under a Velux where it should be both bright and warm. In addition I have restarted sprouting, something I have done intermittently for many years. For anyone who doesn’t know about sprouting there is an excellent introduction to it here on the Veg Plotting blog.
I have tended to be rather conservative in my choice of seeds to sprout, using mainly chick peas, mung beans and alfalfa. Chick peas are probably the easiest of all to do, being ready to eat within 2 days. At this stage the shoots are tiny but, in my opinion, at their best. The taste is like pea pods. I also prefer mung beans when the shoots are tiny, not like the Chinese bean sprouts. The sprouts of the tiny-seeded alfalfa, in contrast, need to be much longer when harvested. These are the ones in the jar closest to the camera in this picture
and they have been growing for three days. I will probably leave them for a further two days. My favourite way to serve them is this salad, which probably came from Rose Elliot’s ‘Not Just A Load Of Old Lentils’ (which, sadly, I no longer have):
Carrot and Alfalfa Sprout Salad
Mix together equal quantities of grated carrot and alfalfa sprouts. Make a vinaigrette using grape seed oil and orange juice, add a small amount of acacia honey, mix and pour over the salad.
The other jar in the picture contains fenugreek seeds, which is a new one for me. We ate some at lunch and I found them a little underwhelming. But I do have a cold so perhaps the flavour couldn’t get through. I shall be trying other new sprouts such as lentils, beetroot and broccoli in the coming weeks. Sprouting is the simplest way to put something fresh on your plate. They are quick to reach harvest and you don’t even have to get your hands dirty. Why not try it for yourself?