Ingredient: Sprouts

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Mung Bean Sprout

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Alfalfa Sprouts

Sprouts:

  • Description-

 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.

  • Preparation-

 Bean sprouts can be used raw, stir fried or added at the end of a dish for light cooking.

  • Varieties-

Mung bean sprouts, Soy bean sprouts, alfalfa sprouts

  • Storage-

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.

  • Nutrition-

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.  

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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!

Recipes Using Sprouts

Bean Sprout Omelette

by (updated 3222 days ago)
Ingredients: Butter / Eggs / Scallions / Sprouts

This recipe tastes like all of the things I like about Chinese restaurant Egg Foo Young, but it’s fresh and actually good for you! All that’s needed are your CSA ingredients and you are good to go!