Tuesday, February 28, 2012
My tomatoes are sprouting!
ML stands for "Mortgage Lifter." I'm trying to grow some new varieties of tomato this year: Cherokee Purple, Black Krim, and Brandywine.
This sprouted lentil salad is quickly becoming my favorite. A few cups of sprouted lentils, green (or red) onion, feta (tomato basil feta is really good here), black olives, garlic powder, salt, pepper, olive oil and balsamic vinegar. Last week I put some green beans in it, too, but I can only imagine the possibilities this Summer with a garden full of fresh produce.
Today I had some on the side of minestrone soup with a hunk of buttered sourdough bread. I shouldn't eat this well during Lent!
Here is some sprouting wheat.
I'll probably grind some into sprouted flour.
But most of it is going to be made into tabbouleh!
I have to dehydrate it first.
And then stick it into the blender to make bulgur.
I've never made bulgur before, so this is an experiment.
If it doesn't go well, I've always got my sprouted lentil salad.