But I was inspired by a poor winter garden and a glossy seed catalogue to try sprouts again. I ordered alfalfa and radishes for sprouting.
The alfalfa is what I remembered—earthy, a bit grassy. Good on a sandwich.
The radishes? They are fabulous! In a salad, on a sandwich, or in a stir-fry they add a crunchy zing. Just like…well…radishes, except they’re ready to eat in a week, and require no cleaning or slicing.
I’m sold. I’m sure, when the spring vegetables start to come in, I’ll forget all about sprouts, but for the moment, I’m making sure we have a regular supply of them.