Sunflower and pea sprouts in the small greenhouse.
The temperature of the sprouts and seedlings growing in our greenhouse is carefully controlled using heating pads and a soil thermometer.
The soil thermometer is really an instant-read meat thermometer. It does the job! As you can see, the temp is reading about 60 degrees. That's a bit low for most seeds, but just fine for these pea shoots and sunflower sprouts. You might be wondering why we've sown them so densely. That's because chef David Kinch uses the sprouts at Manresa. We sow trays of sprouts every three weeks, and the chef takes them, soil and all. It's great fun for me to see our sunflower sprouts adorning something divine at the restaurant.
Glad you're back - missed your blogging. Our days are getting a little longer now - can't wait for spring.
Posted by: Connie | January 27, 2009 at 08:06 AM
Sauteed pea greens... divine. I watch for them at Asian vegetable stands at the Farmers Market. They are wonderful.
Posted by: Jen E | January 26, 2009 at 10:11 PM