Have you seen this booklet before?
I had…in a dusty church library shelf years ago. Well…I recently obtained a copy and really thought it had some cool tips and recipes. You can access it online in pdf format here.
The Church I belong to encourages its members to store food in case of emergency. I went out and got some buckets of wheat with the intent to grind it into flour to make bread…which I have since done. But…there is so much more you can do, as I found as I read this book. Maybe you all knew that but I didn’t, so I took it upon myself to try out some of these recipes. The remainder of my posts this week will be about myfood storage experiment.
And an experiment this was. Some things failed, some I just can’t tell…but I learned a lot and feel a lot better about using my wheat and other storage in different ways. It is easier to feel confident about something once you have tried it. So I learned that my preparedness goes beyond just obtaining food and that it involves practicing ways to use it.
My first experiment was wheat grass.
Once you sprout wheat grass, its nutrient value increases tremendously. I have heard of people who chew it. If you have a juicer you can put it in foods and drinks that way. You can cut it and put it into salads but the taste is quite pungent and tastes well…like grass. I just did it as my first attempt at sprouting something.
So…I googled this, took tips from the cookbook, watched YouTube videos and found that so many people have chronicled ways on how to do this…and there is more than one way… that it was kind of information overload for me.
Hopefully my steps can simplify it a bit for you. I use a wet paper towel as a “growing medium” instead of soil. Of course you can use soil. The Pretty Poppy has a great tutorial for that.
Okay….let’s get started:
Get your wheat and a jar. I use white wheat.
Rinse the wheat in a fine mesh strainer. Place into a jar.
Place a piece of nylon over the mouth of a jar and secure with a rubber band.
Rest the jar on it’s side an an angle in a bowl. This will allow the water to seep out as needed so the wheat won’t go moldy.
Place the bowl in a dark cool place. I put it in dark recess above my fridge so I wouldn’t forget that it was there.
Rinse the wheat, drain it, and set it on its side a couple of times per day for about two to three days…just until you see it start to sprout. Remember to keep it out of sunlight.
Cut the lid off a strawberry or other container. You can buy sprouting trays but I found this free alternative to work just fine for the infrequent sprout grower that I am. Take a paper towel, wet it, and line the tray with it.
Empty the sprouting wheat into the tray and spread into one even layer. Spritz the seeds with water. I lay it on a plate that it sort of sits above so it can drain. Then cover it and keep it out of sunlight as much as you can.
Continue to water it 1-2 times per day.
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