We are in our 3rd year of growing soil-sprouted greens during the winter. Here is the page describing the process.
Here are some of 2019’s adaptations:
- We are using paper egg cartons to hold the dirt and we set these on trays to protect the shelf or table surface.
- In addition to sprouting peas, we are sprouting other seeds, including beets/Swiss chard and beans. Peas are still our preferred sprout, but the others give a variety of flavors.
- We have a multishelf in a sunny window.
- After our first harvest, we let the sprouts grow a 2nd time. Some resprout. Others weren’t harvested the first time and are the 2nd time. After the 2nd harvest, the whole container is composted.
The Farmer plans his summer pea bed for at least 2 fifty-foot rows. One row will be for us to eat as a raw or cooked veggie. The other will go to seed. He will save some of the seed to plant the next summer and will save most of it for us to sprout in the winter. Gray Dwarf is the current variety we are sprouting.