Re: broccoli sprouts

[Guest guest]

Hi there.

I have no idea what happened to the video I made of my sprouting system but I

can tell you how to keep your sprouts cool. Get one of those styrofoam coolers,

put your trays (or jars) in the cooler, take some of the cold keepers (don't

know what else to call them), you stick them in the freezer for a few hours and

they freeze solid.

I take these and put them all around and on top of my trays (on the top cover).

They last ALL DAY LONG. Before bed time, I just rinse and completely drain,

re-stack my trays, and put a frozen thingee on top of the top cover and I'm good

until morning.

The secret is to completely drain when you are giving them a drink. I call it

giving them a drink instead of rinsing.

I give them a good drink, then I make sure I get enough of the water out. I tap

tap tap the trays until no more drops of water are flying out. That's when I

re-stack them and put the cold keeper thingee on top.

Works like a charm and we are well into August. Can't wait until the fall.

lol

Melody

>

> a, broccoli is a little pungent. Try mixing alfalfa seeds with you

broccoli and sprout them together. Five or six days is the best sprouting time

for me. You need to do your own taste test to see what you like best. The heat

is always a factor. Keep them as cool as you can. Check out Melody's gimmicks.

> ew

>

> broccoli sprouts

>

> I have been sprouting broccoli sprouts for the health benefits. Although they

are not my favorite sprout from a purely taste preference, I have found them

enjoyable until this last harvest. For some reason this bunch is bitter or

pungent or something?!? Could I this be because of the heat and possibly

sprouting them to long? I have alot of seeds and really want to enjoy them not

just endure them! Does anyone have any insights/suggestions/experiences?

>

> Curiously Yours,

> a

>

>

>

>

>

[Guest guest]

a,

There are different varieties of broccoli. Burpee seed catalog lists 10. There

is a different in tastes between those. Yes, sprouts from seeds from different

growers will have a different taste. There are many things the affect plants,

including soil and climate.

ew

broccoli sprouts

I bought some broccoli seeds to sprout from an online site. These sprouts do

not taste as nice as my last batch which were sprouted from seeds from

Sproutpeople. They are so pungent they make me gag. As broccoli sprouts are not

my favorite, I eat them for the health benefits, I may just toss this bunch of

seeds. My question is: can broccoli sprouts taste that much differently from

different seed sources? I have only used organic seeds. I feel I will regret not

ordering this batch from Sproutpeople. I look forward to any feedback!

Happy Healthy Sprouting!

[Guest guest]

It is very likely that different varieties of broccoli would have different

flavors. I once had some broccoli raab seed that made a very pungent and bitter

sprout. Just like the adult broccoli raab that the Italians love stir fried in

olive oil with garlic. Isn't that the right way to do it Melody? Unfortunately

the sprouts are too fragile to stir fry.

Lee

> I bought some broccoli seeds to sprout from an online site. These sprouts do

not taste as nice as my last batch which were sprouted from seeds from

Sproutpeople. They are so pungent they make me gag. As broccoli sprouts are not

my favorite, I eat them for the health benefits, I may just toss this bunch of

seeds. My question is: can broccoli sprouts taste that much differently from

different seed sources? I have only used organic seeds. I feel I will regret not

ordering this batch from Sproutpeople. I look forward to any feedback!

[Guest guest]

Hi.

I previously bought the 5 lb can of broccoli seeds from Handy pantry. Never had

a problem. I now buy the salad blend which is more convenient for me. I sprout

Fenugreek separately because I like how it looks when it sprouts for 6 days or

so. And I use on each day also.

Let's say I have a tray of Fenugreek that is sprouting. On day 4 it will look

completely different and taste different than on day one, and on day 7. So I

have various batches (different timings) of fenugreek growing. I love it that

way.

And I eat my broccoli blend every single day. I have never noticed a different

taste.

I will say one thing. When I first began sprouting broccoli seeds, I tried

growing a tray of JUST broccoli seeds. Didn't like the way it looked or smelled.

So after that I would always do a blend. I would buy the 5 lb can but I would

add that to my radish, alfalfa and other seeds that I was sprouting.

Now it just seems easier to get the 3 part salad blend and then do fenugreek and

then I'm all set.

Works just fine for me.

And the colors in my salads!!.

Lovely!!

Melody

>

> > I bought some broccoli seeds to sprout from an online site. These sprouts do

not taste as nice as my last batch which were sprouted from seeds from

Sproutpeople. They are so pungent they make me gag. As broccoli sprouts are not

my favorite, I eat them for the health benefits, I may just toss this bunch of

seeds. My question is: can broccoli sprouts taste that much differently from

different seed sources? I have only used organic seeds. I feel I will regret not

ordering this batch from Sproutpeople. I look forward to any feedback!

>

>

>

>

[Guest guest]

Thanks for all the feedback!

[Guest guest]

You soaked it for 12 to 24 hours in water. Then rinsed it and drained it.  Then

in 12 hours you rinsed it again and drained it?  I have gone for 24 hours and

that seems fine, but I noticed that in the desert that it had to be done every

12 hours because it was so dry. 

 

I did some there in Mason jars and put in maybe a couple of tsp of seeds.  I

put a TB of various seeds in the Sprouter from Spark People and it went wild. 

I had a huge packed thing of sprouts.  I am not sure what you did and don't

know why the bubbles.  Maybe your water just has a lot of bubbles in it for

air.  you don't have a water softener do you?  Doesn't work well with water

softener as it has some salt in it.  use tax water or filtered water.   

Carolyn Wilkerson

 

To: sproutpeople

Sent: Monday, May 14, 2012 10:28 PM

Subject: Broccoli Sprouts

 

Hi,

I'm new to the Forum. I'm sure this has been asked and answered but a search

brought up too many unrelated posts.

I tried to grow broccoli seeds in a 1 quart mason jar with the medium mesh. I

couldn't find anywhere how much seeds to put in. I probably put in too many. It

generated a lot of bubbles and then a few started to sprout but eventually the

bubbles stopped and it looked like it had all come to a standstill. I did the

rinses and drained it best I could every 8 - 12 hours so I'm not sure what went

wrong. How many Tbs of seeds should I use? Is the 1 quart mason jar not the best

device for broccoli sprouts?

Thanks,

Kathy

[Guest guest]

You soaked it for 12 to 24 hours in water. Then rinsed it and drained it.  Then

in 12 hours you rinsed it again and drained it?  I have gone for 24 hours and

that seems fine, but I noticed that in the desert that it had to be done every

12 hours because it was so dry. 

 

I did some there in Mason jars and put in maybe a couple of tsp of seeds.  I

put a TB of various seeds in the Sprouter from Spark People and it went wild. 

I had a huge packed thing of sprouts.  I am not sure what you did and don't

know why the bubbles.  Maybe your water just has a lot of bubbles in it for

air.  you don't have a water softener do you?  Doesn't work well with water

softener as it has some salt in it.  use tax water or filtered water.   

Carolyn Wilkerson

 

To: sproutpeople

Sent: Monday, May 14, 2012 10:28 PM

Subject: Broccoli Sprouts

 

Hi,

I'm new to the Forum. I'm sure this has been asked and answered but a search

brought up too many unrelated posts.

I tried to grow broccoli seeds in a 1 quart mason jar with the medium mesh. I

couldn't find anywhere how much seeds to put in. I probably put in too many. It

generated a lot of bubbles and then a few started to sprout but eventually the

bubbles stopped and it looked like it had all come to a standstill. I did the

rinses and drained it best I could every 8 - 12 hours so I'm not sure what went

wrong. How many Tbs of seeds should I use? Is the 1 quart mason jar not the best

device for broccoli sprouts?

Thanks,

Kathy

[Guest guest]

You soaked it for 12 to 24 hours in water. Then rinsed it and drained it.  Then

in 12 hours you rinsed it again and drained it?  I have gone for 24 hours and

that seems fine, but I noticed that in the desert that it had to be done every

12 hours because it was so dry. 

 

I did some there in Mason jars and put in maybe a couple of tsp of seeds.  I

put a TB of various seeds in the Sprouter from Spark People and it went wild. 

I had a huge packed thing of sprouts.  I am not sure what you did and don't

know why the bubbles.  Maybe your water just has a lot of bubbles in it for

air.  you don't have a water softener do you?  Doesn't work well with water

softener as it has some salt in it.  use tax water or filtered water.   

Carolyn Wilkerson

 

To: sproutpeople

Sent: Monday, May 14, 2012 10:28 PM

Subject: Broccoli Sprouts

 

Hi,

I'm new to the Forum. I'm sure this has been asked and answered but a search

brought up too many unrelated posts.

I tried to grow broccoli seeds in a 1 quart mason jar with the medium mesh. I

couldn't find anywhere how much seeds to put in. I probably put in too many. It

generated a lot of bubbles and then a few started to sprout but eventually the

bubbles stopped and it looked like it had all come to a standstill. I did the

rinses and drained it best I could every 8 - 12 hours so I'm not sure what went

wrong. How many Tbs of seeds should I use? Is the 1 quart mason jar not the best

device for broccoli sprouts?

Thanks,

Kathy

[Guest guest]

Kathy,

Welcome to the group.

One quart wide mouth mason jar is fine. Start with one heaping tablespoon of

seeds and then as you get more experience and learn how many sprouts you need

for your family, you can adjust.

When you get into sprouting, you can look at sprouting devices, but don't spend

the money unless you're going to stick with it.

ew

Broccoli Sprouts

Hi,

I'm new to the Forum. I'm sure this has been asked and answered but a search

brought up too many unrelated posts.

I tried to grow broccoli seeds in a 1 quart mason jar with the medium mesh. I

couldn't find anywhere how much seeds to put in. I probably put in too many. It

generated a lot of bubbles and then a few started to sprout but eventually the

bubbles stopped and it looked like it had all come to a standstill. I did the

rinses and drained it best I could every 8 - 12 hours so I'm not sure what went

wrong. How many Tbs of seeds should I use? Is the 1 quart mason jar not the best

device for broccoli sprouts?

Thanks,

Kathy

[Guest guest]

Kathy,

Welcome to the group.

One quart wide mouth mason jar is fine. Start with one heaping tablespoon of

seeds and then as you get more experience and learn how many sprouts you need

for your family, you can adjust.

When you get into sprouting, you can look at sprouting devices, but don't spend

the money unless you're going to stick with it.

ew

Broccoli Sprouts

Hi,

I'm new to the Forum. I'm sure this has been asked and answered but a search

brought up too many unrelated posts.

I tried to grow broccoli seeds in a 1 quart mason jar with the medium mesh. I

couldn't find anywhere how much seeds to put in. I probably put in too many. It

generated a lot of bubbles and then a few started to sprout but eventually the

bubbles stopped and it looked like it had all come to a standstill. I did the

rinses and drained it best I could every 8 - 12 hours so I'm not sure what went

wrong. How many Tbs of seeds should I use? Is the 1 quart mason jar not the best

device for broccoli sprouts?

Thanks,

Kathy

[Guest guest]

Kathy,

Welcome to the group.

One quart wide mouth mason jar is fine. Start with one heaping tablespoon of

seeds and then as you get more experience and learn how many sprouts you need

for your family, you can adjust.

When you get into sprouting, you can look at sprouting devices, but don't spend

the money unless you're going to stick with it.

ew

Broccoli Sprouts

Hi,

I'm new to the Forum. I'm sure this has been asked and answered but a search

brought up too many unrelated posts.

I tried to grow broccoli seeds in a 1 quart mason jar with the medium mesh. I

couldn't find anywhere how much seeds to put in. I probably put in too many. It

generated a lot of bubbles and then a few started to sprout but eventually the

bubbles stopped and it looked like it had all come to a standstill. I did the

rinses and drained it best I could every 8 - 12 hours so I'm not sure what went

wrong. How many Tbs of seeds should I use? Is the 1 quart mason jar not the best

device for broccoli sprouts?

Thanks,

Kathy

[Guest guest]

Oh, that is super!  Sure enjoyed that.

 

Carolyn Wilkerson

 

To: sproutpeople

Sent: Wednesday, May 16, 2012 12:29 PM

Subject: Re: Broccoli Sprouts

 

I expanded the photo on my ipad, looks like the writing is mostly graffiti, but

it does look like there might be something engraved on the other side. Reminds

me of when I was a cop, and would pull over a drunk driver-they always gave the

standard " but I only had ONE drink, officer " , to which I would ask if that one

drink was served in a 50 gallon drum!

> >

> > That is probably one tablespoon not teaspoon and heaping.  And since his

wife doesn't eat them, EW finishes those off.

> >

> >

> > Carolyn Wilkerson

>

[Guest guest]

Oh, that is super!  Sure enjoyed that.

 

Carolyn Wilkerson

 

To: sproutpeople

Sent: Wednesday, May 16, 2012 12:29 PM

Subject: Re: Broccoli Sprouts

 

I expanded the photo on my ipad, looks like the writing is mostly graffiti, but

it does look like there might be something engraved on the other side. Reminds

me of when I was a cop, and would pull over a drunk driver-they always gave the

standard " but I only had ONE drink, officer " , to which I would ask if that one

drink was served in a 50 gallon drum!

> >

> > That is probably one tablespoon not teaspoon and heaping.  And since his

wife doesn't eat them, EW finishes those off.

> >

> >

> > Carolyn Wilkerson

>

[Guest guest]

Oh, that is super!  Sure enjoyed that.

 

Carolyn Wilkerson

 

To: sproutpeople

Sent: Wednesday, May 16, 2012 12:29 PM

Subject: Re: Broccoli Sprouts

 

I expanded the photo on my ipad, looks like the writing is mostly graffiti, but

it does look like there might be something engraved on the other side. Reminds

me of when I was a cop, and would pull over a drunk driver-they always gave the

standard " but I only had ONE drink, officer " , to which I would ask if that one

drink was served in a 50 gallon drum!

> >

> > That is probably one tablespoon not teaspoon and heaping.  And since his

wife doesn't eat them, EW finishes those off.

> >

> >

> > Carolyn Wilkerson

>

[Guest guest]

Then I can put them in some of the tomato tree planters.  I was going to put a

lotof peat moss in them to hold water and also to be lighter.  But I figured I

needed potting soil as well to give it some nutrition.  Can't plant just in

peat can I?  What kind of a mix do you thing?  50-50?  It is potting soil and

not top soil.  My other tomato tree planter (upside down)  has torn and is

about to split the bottom out.  The thing rotted but also it is heavy and that

is part of it.  I am not sure they will grow this time of year, but I'll be

putting some out there if there is a chance and then I can start again in

September which should be a better time to grow down here.  I may do a partial

sun spot rather than full sun so it won't get too hot.  I think the containers

I got have a better chance though because of the water container below which

holds 3 gallons of water.  I have 3 of those containers now and am so tempted

to buy 2 more.  I

wouldn't if they would be there later, but I'm afraid they may be gone. 

Wonder if I can just wait one more month.

Carolyn Wilkerson

 

To: sproutpeople

Sent: Wednesday, May 16, 2012 8:39 AM

Subject: Re: Broccoli Sprouts

 

Zuccini and summer squash are ridiculously easy to grow. I grow them upside down

in containers, or just toss seeds up my hill where the plant can vine down the

hill.

>

> My daughter had a bunch of zucchini a year or two ago.  So I collected some

recipes.  Thought you might like to see one or two.  Wish we were closer as

I'd like some zucchini.

>

>

> Carolyn Wilkerson

>  

> ZUCCHINI - MOZZARELLA CASSEROLE

> 1 - 2 lbs. zucchini (about 7 c.)

> 1 c. egg substitute, beaten

> 1/2 c. skim milk

> 2 tsp. baking powder

> 3 tbsp. flour

> 1/4 c. chopped parsley

> 1 c. garlic, minced

> 1 sm. onion, finely chopped

> 3/4 lb. low-fat Mozzarella cheese, grated

> 1 c. croutons (optional)

> 3 tbsp. safflower oil (optional)

> Slice zucchini cross-wise into 1/2 inch slices. Whirl egg substitute, milk,

baking powder, and flour in blender. Add parsley, garlic, and onion; whirl

again. Pour into large mixing bowl. Add zucchini and cheese. Toss. Spoon into

greased 9 x 12 inch pan (or 2 square 8 inch pans). (Will freeze well.) Toss

croutons in oil and sprinkle on top, if desired. Bake, uncovered, at 350 degrees

for 40 minutes or until zucchini is tender and mixture is set in middle. Let

stand 10 minutes before serving.

>

>

[Guest guest]

Then I can put them in some of the tomato tree planters.  I was going to put a

lotof peat moss in them to hold water and also to be lighter.  But I figured I

needed potting soil as well to give it some nutrition.  Can't plant just in

peat can I?  What kind of a mix do you thing?  50-50?  It is potting soil and

not top soil.  My other tomato tree planter (upside down)  has torn and is

about to split the bottom out.  The thing rotted but also it is heavy and that

is part of it.  I am not sure they will grow this time of year, but I'll be

putting some out there if there is a chance and then I can start again in

September which should be a better time to grow down here.  I may do a partial

sun spot rather than full sun so it won't get too hot.  I think the containers

I got have a better chance though because of the water container below which

holds 3 gallons of water.  I have 3 of those containers now and am so tempted

to buy 2 more.  I

wouldn't if they would be there later, but I'm afraid they may be gone. 

Wonder if I can just wait one more month.

Carolyn Wilkerson

 

To: sproutpeople

Sent: Wednesday, May 16, 2012 8:39 AM

Subject: Re: Broccoli Sprouts

 

Zuccini and summer squash are ridiculously easy to grow. I grow them upside down

in containers, or just toss seeds up my hill where the plant can vine down the

hill.

>

> My daughter had a bunch of zucchini a year or two ago.  So I collected some

recipes.  Thought you might like to see one or two.  Wish we were closer as

I'd like some zucchini.

>

>

> Carolyn Wilkerson

>  

> ZUCCHINI - MOZZARELLA CASSEROLE

> 1 - 2 lbs. zucchini (about 7 c.)

> 1 c. egg substitute, beaten

> 1/2 c. skim milk

> 2 tsp. baking powder

> 3 tbsp. flour

> 1/4 c. chopped parsley

> 1 c. garlic, minced

> 1 sm. onion, finely chopped

> 3/4 lb. low-fat Mozzarella cheese, grated

> 1 c. croutons (optional)

> 3 tbsp. safflower oil (optional)

> Slice zucchini cross-wise into 1/2 inch slices. Whirl egg substitute, milk,

baking powder, and flour in blender. Add parsley, garlic, and onion; whirl

again. Pour into large mixing bowl. Add zucchini and cheese. Toss. Spoon into

greased 9 x 12 inch pan (or 2 square 8 inch pans). (Will freeze well.) Toss

croutons in oil and sprinkle on top, if desired. Bake, uncovered, at 350 degrees

for 40 minutes or until zucchini is tender and mixture is set in middle. Let

stand 10 minutes before serving.

>

>

[Guest guest]

Then I can put them in some of the tomato tree planters.  I was going to put a

lotof peat moss in them to hold water and also to be lighter.  But I figured I

needed potting soil as well to give it some nutrition.  Can't plant just in

peat can I?  What kind of a mix do you thing?  50-50?  It is potting soil and

not top soil.  My other tomato tree planter (upside down)  has torn and is

about to split the bottom out.  The thing rotted but also it is heavy and that

is part of it.  I am not sure they will grow this time of year, but I'll be

putting some out there if there is a chance and then I can start again in

September which should be a better time to grow down here.  I may do a partial

sun spot rather than full sun so it won't get too hot.  I think the containers

I got have a better chance though because of the water container below which

holds 3 gallons of water.  I have 3 of those containers now and am so tempted

to buy 2 more.  I

wouldn't if they would be there later, but I'm afraid they may be gone. 

Wonder if I can just wait one more month.

Carolyn Wilkerson

 

To: sproutpeople

Sent: Wednesday, May 16, 2012 8:39 AM

Subject: Re: Broccoli Sprouts

 

Zuccini and summer squash are ridiculously easy to grow. I grow them upside down

in containers, or just toss seeds up my hill where the plant can vine down the

hill.

>

> My daughter had a bunch of zucchini a year or two ago.  So I collected some

recipes.  Thought you might like to see one or two.  Wish we were closer as

I'd like some zucchini.

>

>

> Carolyn Wilkerson

>  

> ZUCCHINI - MOZZARELLA CASSEROLE

> 1 - 2 lbs. zucchini (about 7 c.)

> 1 c. egg substitute, beaten

> 1/2 c. skim milk

> 2 tsp. baking powder

> 3 tbsp. flour

> 1/4 c. chopped parsley

> 1 c. garlic, minced

> 1 sm. onion, finely chopped

> 3/4 lb. low-fat Mozzarella cheese, grated

> 1 c. croutons (optional)

> 3 tbsp. safflower oil (optional)

> Slice zucchini cross-wise into 1/2 inch slices. Whirl egg substitute, milk,

baking powder, and flour in blender. Add parsley, garlic, and onion; whirl

again. Pour into large mixing bowl. Add zucchini and cheese. Toss. Spoon into

greased 9 x 12 inch pan (or 2 square 8 inch pans). (Will freeze well.) Toss

croutons in oil and sprinkle on top, if desired. Bake, uncovered, at 350 degrees

for 40 minutes or until zucchini is tender and mixture is set in middle. Let

stand 10 minutes before serving.

>

>

[Guest guest]

May I ask, which kind of herbs? Also, what else do you plant? I know

tomatoes ­ can one do strawberries or what else?

I'm always looking for ways to outfox the chickens and the deer.

Thanks,

Pam

Reply-To: <sproutpeople >

Date: Thursday, May 17, 2012 8:10 AM

To: <sproutpeople >

Subject: Re: Broccoli Sprouts

>

>

>

>

>

>

> I use a LOT of coir baskets-I have several of the long window box kind, which

> I have mounted to a frame, and they are PERFECT for upside down gardening. I

> do use the plastic ones too, but I try to avoid plastics for fear of leaching,

> but I do make do with them when needed (I get the kind that had some type of

> edible plant in them in the first place, HOPING that the plastic is safer, but

> I doubt it, lol. I also roll up strips of coir into a " totum " type pole, and

> wrap it with mesh-PERFECT for planting herbs all up and around the length of

> it, so you can have 10 or 12 herbs all growing from the same " pole " . Very

> good way to conserve space. I have one hanging by the front door of my house

> in the summer-great way to grow lots of herbs, and one heck of a conversation

> piece, lol.

>

>

>

>

>>>>>>> > >>> > >

>>>>>>> > >>> > > My daughter had a bunch of zucchini a year or two ago. So I

collected

>>>>> > >>> some recipes. Thought you might like to see one or two. Wish we

were

>>>>> > >>> closer as I'd like some zucchini.

>>>>>>> > >>> > >

>>>>>>> > >>> > >

>>>>>>> > >>> > > Carolyn Wilkerson

>>>>>>> > >>> > > Â

>>>>>>> > >>> > > ZUCCHINI - MOZZARELLA CASSEROLE

>>>>>>> > >>> > > 1 - 2 lbs. zucchini (about 7 c.)

>>>>>>> > >>> > > 1 c. egg substitute, beaten

>>>>>>> > >>> > > 1/2 c. skim milk

>>>>>>> > >>> > > 2 tsp. baking powder

>>>>>>> > >>> > > 3 tbsp. flour

>>>>>>> > >>> > > 1/4 c. chopped parsley

>>>>>>> > >>> > > 1 c. garlic, minced

>>>>>>> > >>> > > 1 sm. onion, finely chopped

>>>>>>> > >>> > > 3/4 lb. low-fat Mozzarella cheese, grated

>>>>>>> > >>> > > 1 c. croutons (optional)

>>>>>>> > >>> > > 3 tbsp. safflower oil (optional)

>>>>>>> > >>> > > Slice zucchini cross-wise into 1/2 inch slices. Whirl egg

>>>>>>> substitute,

>>>>> > >>> milk, baking powder, and flour in blender. Add parsley, garlic, and

>>>>> onion;

>>>>> > >>> whirl again. Pour into large mixing bowl. Add zucchini and cheese.

Toss.

>>>>> > >>> Spoon into greased 9 x 12 inch pan (or 2 square 8 inch pans). (Will

>>>>> freeze

>>>>> > >>> well.) Toss croutons in oil and sprinkle on top, if desired. Bake,

>>>>> > >>> uncovered, at 350 degrees for 40 minutes or until zucchini is tender

and

>>>>> > >>> mixture is set in middle. Let stand 10 minutes before serving.

>>>>>>> > >>> > >

>>>>>>> > >>> > >

[Guest guest]

May I ask, which kind of herbs? Also, what else do you plant? I know

tomatoes ­ can one do strawberries or what else?

I'm always looking for ways to outfox the chickens and the deer.

Thanks,

Pam

Reply-To: <sproutpeople >

Date: Thursday, May 17, 2012 8:10 AM

To: <sproutpeople >

Subject: Re: Broccoli Sprouts

>

>

>

>

>

>

> I use a LOT of coir baskets-I have several of the long window box kind, which

> I have mounted to a frame, and they are PERFECT for upside down gardening. I

> do use the plastic ones too, but I try to avoid plastics for fear of leaching,

> but I do make do with them when needed (I get the kind that had some type of

> edible plant in them in the first place, HOPING that the plastic is safer, but

> I doubt it, lol. I also roll up strips of coir into a " totum " type pole, and

> wrap it with mesh-PERFECT for planting herbs all up and around the length of

> it, so you can have 10 or 12 herbs all growing from the same " pole " . Very

> good way to conserve space. I have one hanging by the front door of my house

> in the summer-great way to grow lots of herbs, and one heck of a conversation

> piece, lol.

>

>

>

>

>>>>>>> > >>> > >

>>>>>>> > >>> > > My daughter had a bunch of zucchini a year or two ago. So I

collected

>>>>> > >>> some recipes. Thought you might like to see one or two. Wish we

were

>>>>> > >>> closer as I'd like some zucchini.

>>>>>>> > >>> > >

>>>>>>> > >>> > >

>>>>>>> > >>> > > Carolyn Wilkerson

>>>>>>> > >>> > > Â

>>>>>>> > >>> > > ZUCCHINI - MOZZARELLA CASSEROLE

>>>>>>> > >>> > > 1 - 2 lbs. zucchini (about 7 c.)

>>>>>>> > >>> > > 1 c. egg substitute, beaten

>>>>>>> > >>> > > 1/2 c. skim milk

>>>>>>> > >>> > > 2 tsp. baking powder

>>>>>>> > >>> > > 3 tbsp. flour

>>>>>>> > >>> > > 1/4 c. chopped parsley

>>>>>>> > >>> > > 1 c. garlic, minced

>>>>>>> > >>> > > 1 sm. onion, finely chopped

>>>>>>> > >>> > > 3/4 lb. low-fat Mozzarella cheese, grated

>>>>>>> > >>> > > 1 c. croutons (optional)

>>>>>>> > >>> > > 3 tbsp. safflower oil (optional)

>>>>>>> > >>> > > Slice zucchini cross-wise into 1/2 inch slices. Whirl egg

>>>>>>> substitute,

>>>>> > >>> milk, baking powder, and flour in blender. Add parsley, garlic, and

>>>>> onion;

>>>>> > >>> whirl again. Pour into large mixing bowl. Add zucchini and cheese.

Toss.

>>>>> > >>> Spoon into greased 9 x 12 inch pan (or 2 square 8 inch pans). (Will

>>>>> freeze

>>>>> > >>> well.) Toss croutons in oil and sprinkle on top, if desired. Bake,

>>>>> > >>> uncovered, at 350 degrees for 40 minutes or until zucchini is tender

and

>>>>> > >>> mixture is set in middle. Let stand 10 minutes before serving.

>>>>>>> > >>> > >

>>>>>>> > >>> > >

[Guest guest]

May I ask, which kind of herbs? Also, what else do you plant? I know

tomatoes ­ can one do strawberries or what else?

I'm always looking for ways to outfox the chickens and the deer.

Thanks,

Pam

Reply-To: <sproutpeople >

Date: Thursday, May 17, 2012 8:10 AM

To: <sproutpeople >

Subject: Re: Broccoli Sprouts

>

>

>

>

>

>

> I use a LOT of coir baskets-I have several of the long window box kind, which

> I have mounted to a frame, and they are PERFECT for upside down gardening. I

> do use the plastic ones too, but I try to avoid plastics for fear of leaching,

> but I do make do with them when needed (I get the kind that had some type of

> edible plant in them in the first place, HOPING that the plastic is safer, but

> I doubt it, lol. I also roll up strips of coir into a " totum " type pole, and

> wrap it with mesh-PERFECT for planting herbs all up and around the length of

> it, so you can have 10 or 12 herbs all growing from the same " pole " . Very

> good way to conserve space. I have one hanging by the front door of my house

> in the summer-great way to grow lots of herbs, and one heck of a conversation

> piece, lol.

>

>

>

>

>>>>>>> > >>> > >

>>>>>>> > >>> > > My daughter had a bunch of zucchini a year or two ago. So I

collected

>>>>> > >>> some recipes. Thought you might like to see one or two. Wish we

were

>>>>> > >>> closer as I'd like some zucchini.

>>>>>>> > >>> > >

>>>>>>> > >>> > >

>>>>>>> > >>> > > Carolyn Wilkerson

>>>>>>> > >>> > > Â

>>>>>>> > >>> > > ZUCCHINI - MOZZARELLA CASSEROLE

>>>>>>> > >>> > > 1 - 2 lbs. zucchini (about 7 c.)

>>>>>>> > >>> > > 1 c. egg substitute, beaten

>>>>>>> > >>> > > 1/2 c. skim milk

>>>>>>> > >>> > > 2 tsp. baking powder

>>>>>>> > >>> > > 3 tbsp. flour

>>>>>>> > >>> > > 1/4 c. chopped parsley

>>>>>>> > >>> > > 1 c. garlic, minced

>>>>>>> > >>> > > 1 sm. onion, finely chopped

>>>>>>> > >>> > > 3/4 lb. low-fat Mozzarella cheese, grated

>>>>>>> > >>> > > 1 c. croutons (optional)

>>>>>>> > >>> > > 3 tbsp. safflower oil (optional)

>>>>>>> > >>> > > Slice zucchini cross-wise into 1/2 inch slices. Whirl egg

>>>>>>> substitute,

>>>>> > >>> milk, baking powder, and flour in blender. Add parsley, garlic, and

>>>>> onion;

>>>>> > >>> whirl again. Pour into large mixing bowl. Add zucchini and cheese.

Toss.

>>>>> > >>> Spoon into greased 9 x 12 inch pan (or 2 square 8 inch pans). (Will

>>>>> freeze

>>>>> > >>> well.) Toss croutons in oil and sprinkle on top, if desired. Bake,

>>>>> > >>> uncovered, at 350 degrees for 40 minutes or until zucchini is tender

and

>>>>> > >>> mixture is set in middle. Let stand 10 minutes before serving.

>>>>>>> > >>> > >

>>>>>>> > >>> > >

[Guest guest]

I grow pretty much every herb known to man, lol. I also grow chamomile and

lavender this way-it looks just lovely growing on the pole. Strawberries do

well in the upside down pots (I grow alpine and dwarf white strawberries)

Peppers, pimentos, etc. also do well on the poles. I will look through my

gardening pictures to see if I have a pic of one of the poles while it is

growing. I have a plain one here that I am getting ready to plant, but might

have a pic of one in bloom, to give you a better idea.

> >>>>>>> > >>> > >

> >>>>>>> > >>> > > My daughter had a bunch of zucchini a year or two ago. So

I

> collected

> >>>>> > >>> some recipes. Thought you might like to see one or two. Wish

we

> were

> >>>>> > >>> closer as I'd like some zucchini.

> >>>>>>> > >>> > >

> >>>>>>> > >>> > >

> >>>>>>> > >>> > > Carolyn Wilkerson

> >>>>>>> > >>> > > Â

> >>>>>>> > >>> > > ZUCCHINI - MOZZARELLA CASSEROLE

> >>>>>>> > >>> > > 1 - 2 lbs. zucchini (about 7 c.)

> >>>>>>> > >>> > > 1 c. egg substitute, beaten

> >>>>>>> > >>> > > 1/2 c. skim milk

> >>>>>>> > >>> > > 2 tsp. baking powder

> >>>>>>> > >>> > > 3 tbsp. flour

> >>>>>>> > >>> > > 1/4 c. chopped parsley

> >>>>>>> > >>> > > 1 c. garlic, minced

> >>>>>>> > >>> > > 1 sm. onion, finely chopped

> >>>>>>> > >>> > > 3/4 lb. low-fat Mozzarella cheese, grated

> >>>>>>> > >>> > > 1 c. croutons (optional)

> >>>>>>> > >>> > > 3 tbsp. safflower oil (optional)

> >>>>>>> > >>> > > Slice zucchini cross-wise into 1/2 inch slices. Whirl egg

> >>>>>>> substitute,

> >>>>> > >>> milk, baking powder, and flour in blender. Add parsley, garlic,

and

> >>>>> onion;

> >>>>> > >>> whirl again. Pour into large mixing bowl. Add zucchini and cheese.

> Toss.

> >>>>> > >>> Spoon into greased 9 x 12 inch pan (or 2 square 8 inch pans).

(Will

> >>>>> freeze

> >>>>> > >>> well.) Toss croutons in oil and sprinkle on top, if desired. Bake,

> >>>>> > >>> uncovered, at 350 degrees for 40 minutes or until zucchini is

tender

> and

> >>>>> > >>> mixture is set in middle. Let stand 10 minutes before serving.

> >>>>>>> > >>> > >

> >>>>>>> > >>> > >

[Guest guest]

I grow pretty much every herb known to man, lol. I also grow chamomile and

lavender this way-it looks just lovely growing on the pole. Strawberries do

well in the upside down pots (I grow alpine and dwarf white strawberries)

Peppers, pimentos, etc. also do well on the poles. I will look through my

gardening pictures to see if I have a pic of one of the poles while it is

growing. I have a plain one here that I am getting ready to plant, but might

have a pic of one in bloom, to give you a better idea.

> >>>>>>> > >>> > >

> >>>>>>> > >>> > > My daughter had a bunch of zucchini a year or two ago. So

I

> collected

> >>>>> > >>> some recipes. Thought you might like to see one or two. Wish

we

> were

> >>>>> > >>> closer as I'd like some zucchini.

> >>>>>>> > >>> > >

> >>>>>>> > >>> > >

> >>>>>>> > >>> > > Carolyn Wilkerson

> >>>>>>> > >>> > > Â

> >>>>>>> > >>> > > ZUCCHINI - MOZZARELLA CASSEROLE

> >>>>>>> > >>> > > 1 - 2 lbs. zucchini (about 7 c.)

> >>>>>>> > >>> > > 1 c. egg substitute, beaten

> >>>>>>> > >>> > > 1/2 c. skim milk

> >>>>>>> > >>> > > 2 tsp. baking powder

> >>>>>>> > >>> > > 3 tbsp. flour

> >>>>>>> > >>> > > 1/4 c. chopped parsley

> >>>>>>> > >>> > > 1 c. garlic, minced

> >>>>>>> > >>> > > 1 sm. onion, finely chopped

> >>>>>>> > >>> > > 3/4 lb. low-fat Mozzarella cheese, grated

> >>>>>>> > >>> > > 1 c. croutons (optional)

> >>>>>>> > >>> > > 3 tbsp. safflower oil (optional)

> >>>>>>> > >>> > > Slice zucchini cross-wise into 1/2 inch slices. Whirl egg

> >>>>>>> substitute,

> >>>>> > >>> milk, baking powder, and flour in blender. Add parsley, garlic,

and

> >>>>> onion;

> >>>>> > >>> whirl again. Pour into large mixing bowl. Add zucchini and cheese.

> Toss.

> >>>>> > >>> Spoon into greased 9 x 12 inch pan (or 2 square 8 inch pans).

(Will

> >>>>> freeze

> >>>>> > >>> well.) Toss croutons in oil and sprinkle on top, if desired. Bake,

> >>>>> > >>> uncovered, at 350 degrees for 40 minutes or until zucchini is

tender

> and

> >>>>> > >>> mixture is set in middle. Let stand 10 minutes before serving.

> >>>>>>> > >>> > >

> >>>>>>> > >>> > >

[Guest guest]

I grow pretty much every herb known to man, lol. I also grow chamomile and

lavender this way-it looks just lovely growing on the pole. Strawberries do

well in the upside down pots (I grow alpine and dwarf white strawberries)

Peppers, pimentos, etc. also do well on the poles. I will look through my

gardening pictures to see if I have a pic of one of the poles while it is

growing. I have a plain one here that I am getting ready to plant, but might

have a pic of one in bloom, to give you a better idea.

> >>>>>>> > >>> > >

> >>>>>>> > >>> > > My daughter had a bunch of zucchini a year or two ago. So

I

> collected

> >>>>> > >>> some recipes. Thought you might like to see one or two. Wish

we

> were

> >>>>> > >>> closer as I'd like some zucchini.

> >>>>>>> > >>> > >

> >>>>>>> > >>> > >

> >>>>>>> > >>> > > Carolyn Wilkerson

> >>>>>>> > >>> > > Â

> >>>>>>> > >>> > > ZUCCHINI - MOZZARELLA CASSEROLE

> >>>>>>> > >>> > > 1 - 2 lbs. zucchini (about 7 c.)

> >>>>>>> > >>> > > 1 c. egg substitute, beaten

> >>>>>>> > >>> > > 1/2 c. skim milk

> >>>>>>> > >>> > > 2 tsp. baking powder

> >>>>>>> > >>> > > 3 tbsp. flour

> >>>>>>> > >>> > > 1/4 c. chopped parsley

> >>>>>>> > >>> > > 1 c. garlic, minced

> >>>>>>> > >>> > > 1 sm. onion, finely chopped

> >>>>>>> > >>> > > 3/4 lb. low-fat Mozzarella cheese, grated

> >>>>>>> > >>> > > 1 c. croutons (optional)

> >>>>>>> > >>> > > 3 tbsp. safflower oil (optional)

> >>>>>>> > >>> > > Slice zucchini cross-wise into 1/2 inch slices. Whirl egg

> >>>>>>> substitute,

> >>>>> > >>> milk, baking powder, and flour in blender. Add parsley, garlic,

and

> >>>>> onion;

> >>>>> > >>> whirl again. Pour into large mixing bowl. Add zucchini and cheese.

> Toss.

> >>>>> > >>> Spoon into greased 9 x 12 inch pan (or 2 square 8 inch pans).

(Will

> >>>>> freeze

> >>>>> > >>> well.) Toss croutons in oil and sprinkle on top, if desired. Bake,

> >>>>> > >>> uncovered, at 350 degrees for 40 minutes or until zucchini is

tender

> and

> >>>>> > >>> mixture is set in middle. Let stand 10 minutes before serving.

> >>>>>>> > >>> > >

> >>>>>>> > >>> > >