Farm Your Lunch

To grow your lunch in school, you will need:

• a wide mouth jar
• a piece of mesh or screen and a rubber and/or a commercial sprouting lid
• untreated seeds (alfalfa, mung bean, sesame, radish, sunflower, clover, garbanzo bean)
• water
• a dark cupboard between 65 and 75 degrees Fahrenheit

1. Soak enough seeds to cover the bottom of the jar in cold water for 4 to 8 hours.
2. Drain the water from the seeds through the screen attached to the lid of the jar.
3. Keep the jar tilted downward slightly in the cupboard to allow extra water to drain out.
4. Rinse seeds with cold water 2 to 4 times every day.
5. Immediately remove any seeds that may become mouldy.
6. In about a week, or when sprouts are about 2 to 3 inches tall, they are ready to eat!
7. Refrigerate any left-over sprouts.

You can green the sprouts by leaving the jar in bright light for a few hours after they have grown (too much light will make them tough and bitter, though).

Sprouts are yummy for lunch on sandwiches and salads!

The Farm Ecosytem