It’s Pot-luck time, the Fourth Thursday, March 28, 2013 at 2115 Taft St. our favorite place. It’s good to get there early so we can get things going by 7:00 pm. We need to be out of the building by 9:00 pm. You did a great job in creating great healthy dishes the last time, so continue to bring some really great ones. I know many of you come straight from work, and sometimes have difficulty making a dish. We can make a special effort to make something delicious or stop at Whole Foods/Central Mkt to buy something that will impress everyone. See you all this Thursday. Joe Fougere
ü Sifted organic dirt packed lightly but firmly into trays, ½ to ¾ inch deep.
ü Wide mouth ½ -1 Gallon Food Grade Jar with screen or Containers with 3 or 4 rows of nail holes around the rim for drainage.
ü Seeds for sprouting.
ü Light source in an area where the temperature is preferably 68-72 degrees F.
Soak 1 ½ cups of seeds for each tray in a quart jar from 12 to 24 hours (fill jar almost full of water).
Drain jar without removing screen. Fill jar with water, rinse well and drain again. Place jar on rack upside down at a 45 degree angle to sprout. (Sprout for 24 hours, or until seeds have sprouted a tail.
Planting: Pour Seeds from one jar into tray, spread evenly over dirt, until dirt is covered. Put on rack and mist thoroughly. Cover for 3 days, misting each day.
Remove cover, water thoroughly (with shower head) and put in the light.
Day 7-9, 10 or 11
Water daily, (with shower head).
Day 10 or 11
Cut grass low, at tray level with a sharp knife as you use it (Can use utility scissors to harvest, however, a knife is preferred). If some grass is left after two days, cut it and place it in Evert Fresh Vegetable Bag for storage. Refrigerate for immediate use or store no more than one week.