Food Storage Lady

Remember when I asked about canning your own marmalade?

2009-04-23T11:35:00.001-07:00

I tried it.

It didn't work out so well.

Preserving your citrus: lemon, grapefruit, oranges, oh my!

2009-03-02T09:54:00.000-08:00

Okay, so was looking at my stats this morning, and I realized this poor, neglected place is getting nearly as many hits as my REAL blog! Fact is, I've been feeling rather guilty, cause I've been busy baking like crazy with all kinds of...gasp!...no, I won't say it!...is terrible, but delicious!...WHITE FLOUR.

Yes, I know white flour is like poison, blah blah blah, and my guess is that Paula Deen and Ina Garten know it, too. But sometimes, you just need a lemon curd tart with a shortbread crust. It isn't your fault.

The food storage lady is all about moderation. In all things.

Pardon her while she brushes the tart crumbs off of her yoga pants.

So I have been baking up all things lemon because my lemon tree is full of ripe and juicy fruit. And I always use the lemon zest because it is maybe the best tasting part of the fruit. I have been thinking that soon it will be time to pick most of them and juice and freeze them (in two cup increments in freezer bags) for use in the next year. I do leave some on the tree, and they stay good into summer, though eventually they get fried in the Arizona sun, just like every other living thing does, in this oven of a desert in which I live...

Did I mention it is supposed to be 91 DEGREES here today? On March 2nd?

In the past, I have juiced the lemons, and thrown away the rinds with a sad heart. But lately I've been reading that zest freezes well, either in small portions in an airtight bag or container, or-get this!- still on the rind! So after I juice the lemons this year, I'm going to stick (some of) the empty shells in the freezer, so I can have my Pierre Herme lemon curd all the whole year long!

Or Country Strawberry Cake, which is really super delicious. Is like the best strawberry shortcake EVER. Trust me.

Or Brown Derby grapefruit cake, courtesy of Paula Deen! (I have grapefruits, too)

Or Tangerine Chiffon Pie, from Martha.

Or this Strawberry lemonade slush, which we drink all summer long:

1 cup frozen lemon juice

5 frozen strawberries (I get the big bags from Costco)

water, ice

sugar to taste (it really depends on the sweetness of your lemons and strawberries)

Blend in your blender until smooth (I use my Bosch blender attachment)

P.S. I always use more zest than the recipe says. Especially in the curd and the strawberry cake. I have tiny rasp-wielding zesters at my house (my kids).

Have you tried any other ways of preserving citrus juice or zest? Or any other good recipes? Has anyone ever canned her own marmalade?

Let me know!

Grocery Deals

2008-08-18T12:11:00.000-07:00

Looking for grocery deals?Check out these links:

I'm trying The Grocery Game for 4 weeks (cost me $1)

Pinching Your Pennies is free!

Want to get multiple Sunday AZRepublics (more coupons) at a discount?

Also, found this blog which describes local deals in detail.

Buying groceries on sale, in conjuction with coupons, and stocking up when items are at their cheapest, is the best way to save on groceries!

I did Couponsense ($15 a month for all store lists) for about a year, and now I'm giving The Grocery Game (10$ a month for one store list, $5 each additional list) a go. I am also going to see if Pinching Your Pennies is as good. If it is, I'm switching. It is FREE!

These services match the sales with my coupons, so I don't have to. While I did it, I saved more than 50% on my groceries. I bought more, and built up a 3-6 month supply of non-perishable food, cleaning products, toiletries, etc.

Storing Water

2008-06-02T14:04:00.000-07:00

From: Allyson
To: Me
Sent: Monday, June 02, 2008 11:23 AM
Subject: Hey food storage lady

Help!
I have an EMPTY 50 gallon water barrel that's been camping out on the side of my house
for way too long. I want to fill it with water but don't know the proper water/bleach ratio. Also,
where can I buy a new pump for it. The last one was used as a slingshot by a small boy named Alex.

Allyson

Dear Allyson,
I was just looking at the website of a new store that just opened here in Mesa (Mesa Drive)and I saw the pumps on their website. http://www.preparingwisely.com/

I don't know if the prices are good, but they do have the pumps ($17.99)! To treat your water, make sure you wash out the barrel very well with a chlorine solution (1 teaspoon chlorine/1 gallon water), then fill the barrel and add 6-8 drops chlorine per gallon in the container (your barrel might be 55 gallons) or about 1 teaspoon for 10 gallons. You should dump it out and refill it again annually. Also, if you are storing it outside, make sure you keep it under an opaque tarp. One of my barrels got crispy in the sun and broke.

Kelly

P.S. I also store some water in flats of drinkable bottles. We use these, and rotate them into our drinking water. It is a good idea to have some water in smaller containers in case you need to transport them.

Building a three month supply of food: stocking your pantry

2008-04-26T09:48:00.000-07:00

Check out this article from yahoo finance. An interesting take on this whole food shortage thing. It asserts that stockpiling food is actually a good financial investment, because the prices of food are going up faster than our money market accounts. Which isn't the point, of course. Interesting, though.

While the cannery is closed, we have been encouraged to work on building up our three month supply of food. Food prices are still going up. Get it now and save $$$$!

Where can you start? What can you buy? This is all about you. What I buy, your family might not eat! Make a list of meals you normally eat. Which of them have a basis of frozen or shelf-stable foods? Some ideas: Pastas and sauce or ingredients for sauce, chili (canned or homemade from dried beans) and cornbread (from a mix or grind your own corn), Rice and chicken with frozen veggies. There may be items you can't store for three months. Ask yourself if you could still eat the meal without those items (sour cream, fresh veggies) if there was an emergency where fresh food wasn't available. If the answer is yes, store it!

I don't like eating the same thing every week, or even every two weeks. So when I make my plan to store food for 3 months, I plan foods that will last at least a year. I plan 6 each of 14 dinners, but we eat those meals over the course of a year. You might want to plan to eat your meals every night. In this case, your foods need only last 3 months. In my family, we need to go to In-n-Out and order pizza occasionally. Don't judge me. I may be the Food Storage Lady, but I like my burgers with the pink spread.

I also store basic pantry items in three month quantities. I don't store white flour in my long term storage, because it goes bad and smells like metal cans if that's where you stored it. I buy a big bag of flour from Costco and store it in a big food grade bin in my pantry. When it starts to smell not-so-fresh, I dump it and buy another. There's no use using the best sugar cookie recipe in the world if you are using nasty flour. That's what I always say. Okay, not always. But sometimes. Most spices, cereals, canned goods will last three months easily. Usually much longer.

I store oatmeal and pancake mix and syrup, and cold cereals for breakfast. We don't eat this every day, but we could if we needed. The kids like them.

The problem is how to remember to replace what you have used. I determine a number of units, 1 unit higher than I actually need, and replace the unit when 1 is empty. For instance: I store 8 jars of peanut butter, because I need 7. Before I throw out the empty PB container, I write it on my list for the store. I always have nearly 7 full jars on the shelf.

You can shop grocery sales (there is a link to sister savings over there. She collects grocery ad info every week, and posts the best deals online, free. I did Couponsense (costs about $10 a month plus cost of newspapers) for about a year, and I really stocked up on shelf items. It did take a lot of time. I went to three stores a week, got three newspapers for coupons, and spent about 10 hours a week on it. There are other programs that are less involved. Now I mostly buy in bulk at Costco. It isn't the cheapest way at all, but I like it. There isn't one right way to do this. There are cheaper and more expensive ways to do it, easier and harder ways to do it, tastier and not-so-tasty ways to do it, but no one right way.

What it requires (that many people don't want to invest) is time and thought.

Why not start now? The items you need are only getting more expensive. If you are eating food you purchased 6 months ago, you are saving money! The wheat I put in buckets in 2004 is worth 3 times what I paid for it. Not that it matters. Wheat is still not so expensive most of us can't afford it. Trust me, when you fill your house with food, you will be repayed easily in peace of mind. Not to mention the blessings that come from obedience to this temporal law.

Did you know that we are supposed to be our own welfare program? In case of catastrophe (personal to worldwide), we should be prepared with food to eat, water to drink, and money in the bank. The greatest strength of the Church welfare program is what we, the members, have stored in our closets.

What sorts of meals do you store in your three months' supply? Leave me your ideas and recipes.

Mesa Home Storage Center (temporary) Closing and policy changes

2008-04-23T10:21:00.000-07:00

Um. Ignore all the stuff I said before about how to get food from the Mesa Home Storage Center. Salt Lake City (Church Headquarters) has changed the policy on how we will can our products at the Home Storage Center. Intrigued? Yes, I thought so. Read on!

If you haven't already heard, the Mesa Home Storage Center is closed for refurbishment until the end of June. That means our Stake Canning Days will resume in July. When it re-opens, there will be some significant changes.

Here is the new procedure:

We still place our orders through our ward specialists (that's me) one month in advance. So orders for July canning will be due the last Sunday in June.

We no longer pay for our orders through the Ward! You will need to come to the Cannery on Canning day (every 4th Thursday morning at 8 am), where we can our own orders and pay for the food ourselves. If the individual who placed the order isn't there, the order will be cancelled. Personal Checks or Money orders are accepted, but not cash.

We will be canning only a few items per month. Here is the schedule so far:

July – milk, regular oats, macaroni and carrots
August – potato flakes, fruit drink, sugar, black beans and rice
September – white beans, refried beans, cocoa, flour and onions

The Home Storage Center is still currently open for bulk sales (bags of food), pre-packaged sales, and checking out canners will go on as normal.

Everything else- the Storehouse, Cannery, LDS employment, and LDS Family Services are NOT effected by the Home Storage remodeling. They are all open for business.

I also heard there will be prepackaged long term products available for purchase. These will be sold in cases of 6 cans: Hard red winter wheat, white rice, pinto beans and quick oats.

So there it is. It seems confusing, but it really isn't. Watch to see if what you need is being canned, then sign up. Then, show up on canning day and bring your check book. That's it!

Do you have any questions?

Need plastic buckets?

2008-04-03T10:06:00.000-07:00

This is where I got mine.

"Dear Food Storage Lady," questions and answers!

2008-03-14T09:32:00.000-07:00

I'm no expert, but I'm fairly resourceful.

I'll tell you straight, I'm no good at making end tables out of refried beans.

Leave me your questions in the comments section. Please address them to DEAR FOOD STORAGE LADY.

I'll post and answer them for your entertainment and information. Happy squirreling!

Your food storage questions: Answered!

2008-02-20T14:35:00.000-08:00

What are the product changes for the new year?
Check out the new CANNED and BULK food forms here in the book. There are some changes! Many of your favorite foods are back! You can order REFRIED BEANS and WHITE FLOUR in cans again, and there is something new called POTATO FLAKES, which have a much longer shelf life than POTATO PEARLS. The beloved POTATO PEARLS are also back , but only in bulk (21 pound bag). Also available only in bulk: PANCAKE MIX (16 pound bag) and SPAGHETTI (25 pound bag). Sadly, APPLES are unavailable for the next little while. I will put them back on the forms when they become available.

I don’t know what I need. What foods should I get first?
Remember, the new Church Family Home Storage Guidelines emphasize getting:

1. A three month supply of foods you normally eat. Rotate this regularly.
2. Drinking Water
3. Financial Reserve
4.Longer-term Supply
(You can see a more detailed discussion of this program in “All is Safely Gathered In,” which you can find at providentliving.org.)

Also, give me a call or email me. I can help you make a plan.

What about that other order form we were using? Can I still use that one?
Yes, you can also use the food storage order form located on the Church website at providentliving.org. You can print it, fill it out and give it to me, or just email me your food order. AZBEESON@HOTMAIL.COM.

Example e-mail: Kelly, I need 5 cases (30 cans) of regular oats.
Thanks,
Sister Jones

If you use the form from the Church website, remember our Mesa Cannery policies still apply. You cannot order food in pouches or canned spaghetti on Stake Canning Day (even though the form allows it, the cannery does not).

I’m in Primary. I don’t get the book or I don’t have time to fill it out during Church on Sunday.
I know some of you in Primary and Young Men’s and Young Women’s don’t get to see the books on Sunday. Using the other order form at providentliving.org, or grabbing one from my book to look at during the week and emailing me the info might be easier for you than trying to get it all done on Sunday.

What are these new sections, labeled “Basics, Others, and Shorter Term Storage?”
The foods listed under “Basics” and “Others” on the new order forms have longer shelf lives (all 30 years or more, except carrots at 25 years) and will be a part of your LONGER TERM SUPPLY. The foods listed under “Shorter Term Storage” should be used and rotated into your THREE MONTH SUPPLY. You probably shouldn’t buy the shorter term items if you don’t like them or don’t plan to use them. They will go bad more quickly (between 1 and 10 years, depending on the item).

Do I need to buy cans in multiples of 6, so they fit into the boxes?
No, you don’t, but it does make it simpler for me to transport and for you to store. If you fill the box with cans, the box is free. Here’s a little ditty to help you remember:

1,2,3, a fee. 4,5,6 it is free. The fee for a box is 57 cents. Divide your total cans by 6. If the remainder is 1,2, or 3, add 57 cents to your total. If the remainder is 0, 4,5 or 6, your boxes are free. Confused? Just order in multiples of 6. Example:You can order 2 white beans, two black beans and two pinto beans to make six. You don’t have to order 6 of a kind. Plus, for every 6 cans, I’ll throw in 2 free plastic lids, because I’m just that kind of nice food storage lady. (No, really, that’s the policy).

Do I have to go to the Cannery if I order food?
Actually, yes you do. This is the new policy, which goes into effect when the cannery reopens in June. You will need to come and pay for your order yourself, with a personal check or money order. We will no longer turn in money through the wards.

So, do these new forms in your books tell me everything available at the cannery?
You can get everything except canned spaghetti or food in pouches. These updated forms (like the old ones) are applicable for STAKE CANNING DAY. If you make your own personal appointment at the cannery, you can buy food in bulk there and can it yourself. Or you can buy pouches there and fill the pouches yourself.

Beginning in July, there will be only a few products available each month. See April 24, 2008 post for tentative schedule.

I bought my own rice (or other foods) from another source that I need to store. How can I do that?
You can no longer bring outside food into the cannery during scheduled personal canning appointments. If you are interested in canning food you purchased elsewhere, you can buy cans and other equipment (like pouches) through me (on the bulk order form) or directly from the cannery, and use the Stake Canning machine at your home. Or you can buy plastic buckets to store them. Call me for resources.

What about the wheat grinders?
One of my books disappeared with some of the names of those interested. I will list the names of those I have. If you don’t see your name, please sign up again. I will call you with the total.
Update: I ordered and received the grinders. If you are still interested, I have a link to the coupon up on the right.

Hey, Kelly, I know where your lost food storage notebook is. Do you have a reward for the person who finds it?
No, just bring it back, okay? That sounds like blackmail. Or extortion.

I’ve read all this, and now I feel even more confused!
Call me. Or email me at azbeeson@hotmail.com I’d love to chat about your food storage!
No, really. I actually like it.

Wheat: Get it! Store it!

2007-11-13T17:00:00.000-08:00

Kelly Beeson azbeeson@hotmail.com

The most important thing you can do with wheat is to get some! We have been counseled to first get a three month supply of non-perishable foods we would normally eat, and then begin to build our long term storage.

“For longer-term needs, and where permitted, gradually
build a supply of food that will last a long time
and that you can use to stay alive, such as wheat,
white rice, and beans.

These items can last 30 years or more when properly
packaged and stored in a cool, dry place. A portion of
these items may be rotated in your three-month supply.”
From “All is Safely Gathered in”

“A portion of these items may be rotated in your three-month supply.” This does not say we need to change our diet significantly. It doesn’t say wait to buy any wheat until you commit to making bread every week and you have a grinder! It says to store the foods. We should be rotating our 3 month supply regularly, but using our long term storage is optional! Rotating it is a smart option. But if your paralyzing fear of wheat and grinders and bread-making is keeping you from storing wheat and other grains, remember, store first, ask questions later! Most of these foods last a long time (30 years in climates cooler than ours. Make sure it is in the house, the cooler and darker the better), so you have a long time to figure out something to do with it all.

To rotate: For example, my family of 6 stores 1000 pounds (total cost about $300.00) of wheat. To rotate it over 25 years, I need to use 40 pounds (6 cans, or one box) per year. Then I buy 40 pounds (6 cans or one box) to replace it. Cost: $12.00 per year. Or, if you didn’t use it, give away 1 box, and buy a new one.

Wheat to store:
Hard Red: Use for yeast breads. Nutty flavor

Hard White: Use for yeast breads. Higher in protein. Makes “lighter” flavor bread

Soft wheat: Use for quick breads, cakes, pastries, ers, cereals. Lower in gluten, notsuitable for yeast breads. Shorter shelf life.

Durum: Use for pastas.

To begin storing wheat, buy Hard Red or White. Most people store White. Add Soft wheat to your storage only if you plan to use and rotate your wheat. The cannery only sells Hard Red and Hard White.

Some Local Wheat Resources
Mesa Cannery: Order at church on Sunday in the books labeled “Food Storage and preparedness” and give your money to a member of the bishopric. I can it at the cannery and bring it to you. All for the bargain price of $2.00 per can! (You can also come and help. I need two volunteers every month). The cannery no longer allows us to bring in our own items to can, but you can buy product there and can it yourself if you reserve a time.

Foodsource International: (480) 829-0886 2625 S Roosevelt St., Tempe, AZ
http://www.fsiaz.com/. I bought my Montana hard white here, and put it in buckets.

Purato’s Bakery Supply 480.829.0167 You need to call the day before and make your order. 2635 S. Roosevelt, Tempe, AZ. About Mill Ave. and Southern. I got my soft wheat here.

Shar’s Bosch Kitchen: 480.558.1191. Shar’s will sell in bulk or also in smaller quantities. Her prices aren’t the best, but this is a great place to visit if you want to start using your wheat. It is probably excellent quality as well. She has grain mills, mixers, and classes on how to use them. I buy small bags of 14 grain mix to add to my wheat bread. 1130 N. Gilbert Road, Ste. 2, Gilbert, AZ. Gilbert between Baseline and Guadalupe.

Sprouts Market: Ask about bulk prices. Various locations. The closest is on Higley and Southern.

Grovers: 480.827.8011. They sell bulk bags, or 50 pound nitrogen packed buckets for around $25.00. 130 W. Hampton, Mesa. East of Country Club, north of the 60 freeway, behind Golfland.

If you want to buy your wheat (or other products) in bulk (from the cannery or other places, like Costco or Sam’s Club) and can it yourself, you can use the stake canner. Call me (Kelly Beeson) for information or Leigh-Anne Aller (Stake Canning Specialist) to reserve the canner.

There are also places online to buy wheat, but it would probably cost a lot to ship it!

Wheat: Grind it!

2007-11-13T16:50:00.000-08:00

Are you interested in buying an electric grain mill?
The cannery has a coupon for the K-Tec electric mill for 159.99. Regular price is 199.99. There is also a Marga hand mill for 79.99.

Check out the site. http://www.blendtec.com/millpromo.aspx. If you are interested in the electric mill, please leave me a comment to this post, or call me at home. If we order in a group of 5 or more, we get $10 off each, and if we order 10 or more, we get $20 off each mill, for a total of $139.99. I will also pass around a sign-up sheet in the Food Storage notebook on Sunday.

Articles comparing Grain Mills:
http://www.everythingkitchens.com/article-grain-mills-flour-grinders.html
http://www.realfoodliving.com/grain_mills.htm
http://waltonfeed.com/self/grinders.html

Some good electric mills:
K-Tec
Whisper Mill
Nutrimill

Some good hand mills:
Country Living Mill
Family Grain Mill (can also buy adaptor to Bosch motor to electrify it)
Marga

Call me to use my grain mill, or Leigh-Anne Aller to use the ward grain mill. The Ward mill is exactly like the one on sale. If you would like to try it before you order, call me and come over to see it!

Note on grinding wheat: Grind your wheat when you plan to use it right away, as it begins losing vitamins and becoming rancid (the fats) as soon as it is ground. You can freeze it up to a week if necessary.

Kelly Beeson azbeeson@hotmail.com

Wheat: Cook it! Blend it!

2007-11-13T16:40:00.000-08:00

Here are some of my favorite recipes that use wheat:

Wheat Bread
(A hybrid of Shar’s and Debbie Brown’s recipes.)

In a Bosch Universal bowl (or similar, or 1/2, or even 1/3 the recipe, for smaller mixer):
6 cups warm water, 115 degrees
2 Tbsp. Salt
2/3 cup Oil (I often use only 1/3 cup oil, and it still tastes okay)
2/3 cup Honey
3 Tbsp. Lecithin
1/3 cup Wheat Gluten
3 Tbsp. Instant yeast
6 to 8 cups Fresh ground flour to start

Let yeast, honey, and water dissolve. Add other ingredients above and mix on low while adding wheat flour until dough begins to pull away from the sides of the bowl, and the bowl is clean. (2-4 more cups of flour, usually).

Mix 8-10 minutes or until the gluten is developed. Oil your hands and counter, divide dough into 4 or 5 large loaves. Grease pans with Pam, shape loaves and cover until dough has risen double.

Bake at 350 degrees for 30-35 minutes, or until inside temp is 200 degrees. I lightly butter loaves, and leave on cooling racks until completely cool. Put in bread bags and freeze.

14 Grain Bread
I use the same recipe as above, except I add 1.5 -2 cups of 14 grain mix at the beginning, and so a little less wheat flour will be used overall. I buy the mix at Shar’s, or you could probably get something similiar at Sprouts or on the internet.

Here is the recipe if you want to make your own 14 grain mix: (Mix this all together, then use only 2 cups worth. Save the excess for your next batch)
1 Cup Nine grain ed cereal
1 cup Sunflower seeds
1/3 cup Millet
1/3 Cup Flax seed
1/3 Cup Sesame seed
1/3 cup Amaranth
It gives the bread a completely different flavor!

Carrot Cake
2 ½ Cup Soft wheat flour (regular will work as well. Sift out some of the bran of either flour before adding it to bowl)
1 ½ cup sugar
½ teaspoon salt
1 teaspoon baking soda
1 ½ teaspoons baking powder
1 teaspoon cinnamon
½ cup oil
2 eggs
2/4 tablespoons water
½ cup crushed pineapple in juice- do not drain
1/2 cup chopped nuts
1 cup carrots (take 2/3 cup dried cannery carrots with 1 cup water, microwave on high 1 minute, then let sit 10 minutes, drain and squeeze out excess water. This should equal about 1 cup reconstituted carrots.)

Mix together dry ingredients, pour in wet and mix together completely. Stir in carrots and nuts last. Pour into 9 inch round, greased and floured pans (I use parchment paper and Pam). Bake at 350 for 30-35 minutes or until a toothpick comes out clean. Cool ten minutes. Remove from pan; cool thoroughly on rack. Frost with cream cheese icing.

Blender Pancakes
You need a blender, not a wheat grinder, for this recipe!

In the blender:
1 cup water or liquid milk (or 1 scant cup of water and 3 tablespoons powdered milk)
¾ cup whole wheat kernels (Soft wheat is best, but hard will be okay)
Blend at high speed until it looks like mud, about 4-5 minutes. Then add:
1 egg
2 tablespoons oil
½ teaspoon salt
2 teaspoons sugar (white or brown)

Blend well, then add:
1 teaspoon baking powder.

Blend just a few seconds. Pour onto hot, lightly oiled skillet. Flip when bottom is brown.
If you need to make more than one recipe, don’t double. Make it in separate batches, then add baking powder at the end.

If they are too flat, add a little more baking powder or a little white flour, or an extra egg!

Banana Bread
1 ¾ cup soft wheat flour (sift out some bran)
2/3 cup sugar
2 teaspoons baking powder
½ teaspoons baking soda
¼ teaspoon salt
1 cup mashed ripe banana
1/3 cup shortening or butter
2 tablespoons milk
2 eggs
1 cup chopped nuts
1 cup chocolate chips

Mix 1 cup flour, sugar, baking powder, baking soda, and salt. Add banana, shortening and milk. Beat on low, then high for 2 minutes. Add eggs and rest of flour. Mix again, then add nuts and chocolate chips. Pour into 8x4x2 loaf pan, cook 55-60 minutes. Cool 10 minutes. Remove from pan and cool on rack. Wrap in plastic wrap overnight to keep it from falling apart when you cut it.

Kelly Beeson azbeeson@hotmail.com

Wheat: Sprout it!

2007-11-13T16:30:00.000-08:00

In the packet I gave out at the class, I included three pages of direction on sprouting. If you are interested in trying this yourself, call me and I will give you a copy. Basically, soak seeds 12 hours, then rinse. Rinse every 8-12 hours to keep them moist. Make sure there is excellent drainage. That’s it!

If you want wheat grass, place sprouts on well-drained soil and keep moist. Cut grass near the soil and blend for juice.

Eat sprouts raw on salads, or blanch them and add to bread(Google 'sprouted wheat bread' for a recipe). Juice wheat grass, or blend it in your blender.

They are at their vitamin packed peak when the sprout is about as long as the seed, and until it is a few times the length of the seed. You can refrigerate them when they get to the point you like them. That will stop the growth. They will stay well in your refrigerator at least a week or two.

You can keep them out of the sun, or let them green in the sun. It is a matter of which taste you prefer.

Sprouts are full of vitamins the seed doesn’t have!
You can sprout whatever wheat you have! I sprouted my hard white, soft white, and hard red wheat. They all did pretty well. The flavors are slightly different. I think the red is what most people sprout.

Kelly Beeson azbeeson@hotmail.com