Yesterday I posted about seeds in the most literal sense of the word, as gardeners all across the region begin purchasing seeds and setting up next year's planting schedule.
But seeds aren't just for planting! Winter is a great time for making all sorts of delicious foods with seeds.
Today we will talk about sprouting.
Special thanks to the Kitchn for this gorgeous photo and instructions for making your own alfalfa sprouts.
Click on the link to view their article and learn how to sprout away! The instructions work for making any sort of sprouts, from tiny alfalfa sprouts to spicy radish sprouts to big fat mung bean sprouts.
When produce is low in seasonal availability, sprouts are the absolute easiest and freshest way to garden indoors. All you need are seeds, a little water, and a jar! It couldn't be easier. Pop the sprouts onto a hummus or cream cheese sandwich, serve as a healthy side dish with a bit of dressing, or even drop some in soup.
I just started a batch of mung bean sprouts this morning and hope to make this soup recipe as posted in "Quick and Easy Korean Cooking" by Cecilia Hae-Jin Lee, which is one of my favorite go-to cooking books for light and relatively simple meals. Here's a link to the Amazon page if you want more information:
The soup drew my attention because it's light and healthy, and it makes use exclusively of pantry items like dried fish, seeds, and flavorings that store well over the winter. Even the green onions are seasonal, since any organic onions stored in your cold cellar or pantry have started sprouting green tops by now, which you can cut and add to the soup!
If the idea of anchovy stock turns you off, you could always substitute any other kind of broth. UPDATE: made some anchovy stock last night and it was really bitter tasting. Found out that many Koreans cut the head and intestines out of the anchovy to get rid of that off taste.
Great info on making anchovy stock here: http://www.maangchi.com/
Bean Sprout Soup
1/2 cup dried anchovies
3 quarts water
8 ounces sprouts*
1 clove garlic, minced
1 tsp Korean chile powder**
1 tsp sesame oil
1 tsp salt, plus more to taste
2 green onions chopped
*The recipe lists soybean sprouts, but I plan to substitute with mung bean
** I also don't have time to get Korean chile powder, so I plan on tossing in a dried chile or two from the peppers we grew at Boone Street garden this year. It's not traditional, but I use what I got!
Put the anchovies and water in a large pot. Bring to a boil, then reduce the heat and simmer for 5-7 minutes. Strain and discard the anchovies. You now have anchovy stock. This step can be done ahead of time.
Rinse and drain the sprouts. Traditionally, the root ends are trimmed from the sprouts. You can leave off this step if you prefer, although the texture will be improved.
Bring the anchovy stock to a boil, if it's not hot already. Add the sprouts, garlic, chile powder, and sesame oil and bring to a boil.
Reduce the heat and simmer for about 10 minutes.
Add the salt and green onions and let cook for about a minute more. Add salt if needed.
Serve in individual bowls with any rice dish. (I might use noodles instead of rice!) You could also drop in a beaten egg, chopped tofu or meat, and anything else you please to make this soup a little bit heartier.
Enjoy!
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