I had the most fortunate thing happen last week at one of my yoga classes: A woman approached me and asked if I might be interested in getting some fresh sprouts, and if it would be possible for her to
I had the most fortunate thing happen last week at one of my yoga classes: A woman approached me and asked if I might be interested in getting some fresh sprouts, and if it would be possible for her to hand out flyers of her upcoming sprouting workshop.
Always wanting to help everyone be as healthy as possible, I said yes to both questions. Later that week I went to her place and got some sprouts (she also sells them at the farmers market in Kilauea on Saturday). The sprouts were excellent. She harvested them before my eyes with the care of an expert florist arranging a special bouquet. Clearly, my new friend loves what she is doing and takes it very seriously.
She told me that every Friday night is devoted to getting ready for the Saturday market. She harvests the sprouts at the very last minute possible and has hesitated to go to some of the other farmers’ markets that sell later in the day, because she wants her sprouts to be as fresh as possible.
So here is her story and the story of the sprouts: Alima Friar is teaching how to grow your own sprouts during a two-hour workshop titled From Seed to Table in 7 to 10 Days on March 10 from 1 to 3 p.m. at AIYAH’s Garden, located at 4558 Kukui St. in Kapa‘a.
She will supply sprouted seeds, soil and a planting tray, as well as an instruction sheet, all included in the workshop price. You will leave the workshop with a mini garden completed and growing. You can register at gaiascreations@live.com or call 482-4926 for more information. You can also get more details and pick up sprouts at the Namahana Farmers’ Market on Saturday mornings in Kilauea, next to Kilauea Mini Golf. The workshop is limited to 12 participants and the cost is $12.50 in advance, $15 at the door.
So why would you want to grow your own micro greens?
Researchers from The Department of Nutrition and Food Science from the University of Maryland describe many benefits of micro greens. The first benefit noted is the intense flavor of the sprouts. They taste incredible! Tiny, mighty flavor. The crisp texture, intense flavor and lovely colors brighten up a salad or become the main side dish at first bite.
Equally as appealing about micro greens is that they are nutritionally dense. In an article published in the Journal of Agricultural Food Chemistry in 2012, the researchers noted that of the 25 micro greens tested, the concentrations of nutritional components, including ascorbic acid, carotenoids, phylloquinone and tocopherols, the micro greens possessed higher levels than mature leaves of the same species.
New research shows that growing, harvesting and handling after harvest can influence the amount of nutrition available as well. This should not be that surprising, as we have been aware that the food industry is not “farm to table” too much anymore, unless you go to the farmers’ market and select your food daily or grow your own. Most food in grocery stores traveled a long time on a boat or plane, and likely they traveled just as long on the truck before it arrived on Kaua‘i. All of the time and the handling, cooling, heat and exposure to contaminants reduce the nutritional value of the food (which likely was grown on depleted soil, anyway).
Friar began sprouting seeds after moving from the Big Island, where she and her husband had a macadamia nut farm. She is always experimenting with new seeds and learning ways of improving her mini crops. The wonderful thing about the sprouts is that you can have a continuous supply of fresh, highly-nutritious and delicious greens every day. Her goal is to teach a class every few weeks to different groups around the island so that as many people as possible can enjoy fresh, nutritious and inexpensive greens. She finds that the key elements to success in sprouting are seed quality, healthy soil, clean water and, of course, sunlight.
Friar first began experimenting with sunflower sprouts and pea shoots (both yummy I must say). Then, along came the beet, broccoli and cilantro micro greens. The greens are harvested when they are between one-and-a-half to two inches tall and the harvesting can be spread out over a week or so to keep the supply on hand.
Sprouting is not just a trend in upscale restaurants and markets, it is a viable solution for many people who may not be able to have a full scale garden, but who would love to have fresh, delicious and nutritious food easily available.
• Jane Riley, M.S., B.A., C.P.T., C.N.A., can be reached at janerileyfitness@gmail.com, 212-1451 or www.janerileyfitness.com.
