There’s not much growing around here, but the alfalfa is. Alfalfa sprouts are a winter staple. They are nutritious, full of life and easy to make.

Just wash good healthy seeds, rinse and drain them two times a day, and after a few days you have sprouts to keep in the refrigerator for about a week. Use in salads, soups and just about any dish.

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Here is a basic hardtack sandwich with tahini and sprouts. Embellish with pickles, vegetables, cheese or whatever you have available.