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.
