Mung Bean Sprout
Alfalfa Sprouts
Sprouts:
Bean sprouts are a common ingredient used in many Asian dishes. The typical bean sprout we see comes from a mung bean, though there are also soy sprouts. We see alfalfa sprouts in our farm shares at times as well.
Bean sprouts can be used raw, stir fried or added at the end of a dish for light cooking.
Mung bean sprouts, Soy bean sprouts, alfalfa sprouts
Store sprouts in a produce bag with a paper towel wrapped around the to absorb excess moisture. Sprouts have a very short life, we suggest using them within a day or two.
vitamin C, B, B6, thiamin and niacin, copper, magnesium, and zinc
**Bean sprouts have been known to carry some bacteria such as Salmonella and E. Coli. Elderly and pregnant women should avoid eating raw sprouts. Please consume sprouts only from reputable sources **
Sprouts are a great topper to many dishes where you just need a little extra crunch.
Take, for example, this BLT sandwich. You might notice that the “L” in BLT has been replaced with the alfalfa sprouts from Jonathan’s Organics that we received in our 12th Springdell Winter CSA pickup. We ended up referring to these sandwiches as BLfalfaT’s. They were yummy and eaten by a tough crowd!
Whenever fresh lettuce is on-hand, lettuce wraps are a great way to enjoy it! Leave the prepared lettuce leaves on the table with an assortment of fillings, and watch things disappear! Stir fry some hearty mushrooms, beef, or other protein to make it a main course.
Do you like Egg Foo Young? If so, you’ll love this! This is Jess’ favorite version, and way healthier than the traditional deep fried version!
This recipe is a favorite of Jess’, highlighting shiitake mushrooms. This recipe also includes a method for making slow cooker veggie broth.
