Bumblebee Blog

 actually woke up at 1:30 a.m. remembering to move the weather command unit to higher ground in hopes of catching Uncle Sam’s radio signal with the time.

Actually, my mind is racing trying to keep up with everything going on these days. Too much work. Too much work. Too much work. It gives a whole new meaning to this busy as a bumblebee thing.

Given how fast life is these days I was happy to receive my welcome letter today from Nell Wright over at Slow Food USA, which I recently joined. I’m not complaining, mind you, but I did find it interesting that it took about a week for the email to get here.

I joined Slow Food USA in hopes of learning more about the foods I eat, but also in the hopes of finding others around these parts interested in the idea of good, wholesome food, carefully and lovingly prepared and enjoyed.

See, even after about nine years here in rural Calvert County I’m not all that widely networked with my neighbors. I travel too much and I work from a home office. Unless someone comes pounding on my door with a package delivery or I run across them regularly on my errands, I don’t really get the chance to meet many people here. My local network consists mostly of the folks at the nursery (who mostly know me for my love of mulch) the wine guy (who mostly knows me for my love of wine) and the nice people at our little post office (who mostly know me for the impressive quantity of mail order catalogs that I receive).

I also haven’t run across too many people on those errands that share my interests, particularly in slow foods. I mean, I am one of those throwbacks who actually cooks dinner every night so we can sit down for a family dinner. It usually takes one to two hours for the preparation and cooking. I also am making my own cheese and have pretty much given up buying store-bought bread in lieu of making it myself, although that’s usually in the bread machine. (Note to self: Ask the Slow Foods people “How slow is slow?”) How do you find people these days who share an interest in cooking with good ingredients, particularly when you live in the middle of nowhere?

I don’t know about where you live, but out here it’s appalling what I see people tossing into their grocery basket. I see families with kids, God bless ‘em, with little more than frozen pizzas, ramen noodles and sugary cereals piled up in their grocery cart. And I can’t help but notice the correlation between the nightmares in folks’ shopping carts and their, well, shall we say their impressive girth?

And some purchases just don’t make sense given that you can accomplish the same thing at home with a minimum of effort. Don’t these people KNOW you can make tea yourself with boiling water and some cheap teabags? You don’t NEED someone in Arizona (or pretending they’re in Arizona) to boil it up, sugar it up and bottle it up. You can even just stick those bags in a bottle of water in the sun and—VOILA—sun tea!

I just want to holler sometimes.

Clearly, the stress of work is getting to me that I’m worried about Arizona Tea here at 2 a.m.

Gotta get a life here soon…

Robin

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Filed in: Healthy Foods, Observations

Do you sprout?It’s not just for hippies anymore.

I have been sprouting for years. Radish sprouts. Broccoli sprouts. Onion sprouts. These are mung bean sprouts.

There are many beauties to sprouting:

- No weeds.

- You can sprout any time of the year, even in a snowstorm.

- It takes up very little space.

- It’s WAY fast. You can get a harvest in as little as two days.

- The sprouts taste yummy and can be used in a wide variety of cooking.

- It’s very inexpensive.

- They are really good for you.

As you can see, I don’t have one of those fancy sprouters advertised in the magazines. This is just a mayonnaise jar that is fitted with a lid that I found about a hundred years ago at a health food store. You can accomplish the same thing with a bit of screen or even cheesecloth and a rubber band.

Here’s what you do.

1) Find the sprout seeds. This, I’m afraid, is the hard part. You can look in health food stores but even they, I’m afraid, are often deficient on this score. Surfing the web helps. I recently got two FIVE POUND BAGS of mung beans from the wife of the fellow who owns the wine shop (did you follow that) because they shop at an Indian grocery store near their home about an hour from here.

2) Measure out a modest portion of the seeds into your sprouter. They will expand like mad, so don’t fill it very much. For this mayo jar you see here, I only had about 1/2 cup of mung beans.

3) Soak the seeds in tepid water overnight in a dark location. I put them in the cabinet where we keep our glasses. This way, I always am reminded of it because that’s the cabinet I visit most frequently.

4) Each day, rinse the seeds in tepid water. I rinse in the morning and in the evening. Allow to drain upside down, giving the jar a little air space. I prop my jar sideways in the aforementioned cabinet, still allowing the drops of water to run out on a paper towel.

5) Eat when ready or save in the refrigerator. Sprouts will keep up to 1-2 weeks refrigerated.

Mung bean sprout, tomato, cucumber and goat cheese salad.
Oh, and Ben’s grilled filets with lemon butter topping.
(Ben says thanks for the book, Vennie!)

Each seed type has its own unique flavor. I particularly like mung beans for their earthy and nutty flavor. I use them in salads of all types. They can also be mixed with tuna, chicken or other meats.

Onion and radish sprouts have a zesty flavor that I adore. Broccoli sprouts taste a bit like broccoli. You can, of course, mix sprouts too for a mix of flavors.

So there you go! A very easy way to garden in your kitchen cabinet. No experience required!

Ciao!

Robin

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Filed in: Cooking and Cuisine, Gardening, Healthy Foods