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| Our most popular bean blend ever. Great as a snack or in recipes both raw and cooked! Seed to Sprout in 2-3 Days Nutritional info:
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| Sprout School & Shop Sprouting Seed Info Center |
Sprouting Instructions
Yields approximately 1 Cup (1/2 lb.) of Sprouts
Put 1/2 Cup of seed* into a bowl or your Sprouter.
Add 2-3 times as much cool (60-70°) water.
Mix seeds up to assure even water contact for all.
Allow seeds to Soak for 8-12 hours.
Empty the seeds into your sprouter if necessary.
Drain off the soak water.
Rinse thoroughly with cool (60-70°) water.
Drain thoroughly.
Rinse and Drain again in 8-12 hours.
And, once more...
Rinse and Drain again in 8-12 hours.
And, perhaps once more...
Rinse and Drain in 8-12 hours.
We usually stop here. We like our sprouts small.
Depending on your climate and the time of year you are sprouting and most importantly your personal preference - You may Rinse and Drain again at 8-12 hour intervals for up to 6 days. However - we prefer to sprout only to the point where most of the seeds have sprouted tiny (1/4 inch) roots, which is typically after just 3-4 Rinse and Drain cycles.
Note: Not all of these seeds will sprout at the same time. They are close enough to mix together though, so we did. You Don't have to wait for all of them to actually pop a root (sprout) - it isn't necessary and it can cause some of your seeds to over-sprout, but it is your choice.
As always, we suggest that you taste your crop at EVERY RINSE - including the very first - just after the Soak period. The soaked seeds are already alive and though they may not be their most nutritious they are still very nutritious - they are already without enzyme inhibitors (a very good thing indeed!) so they'll digest themselves and nourish you.
Grow them for as long as you like (as long as you continue to Rinse and Drain every 8-12 hours) and find out for yourself when they are most delicious! If you grow for a week you'll get some plants growing as well as roots. Experiment! Have Fun! It's All Good!
Harvest
Your sprouts are done 8-12 hours after your final rinse. Be sure to Drain them as thoroughly as possible after that final rinse.
The goal during the final 8-12 hours is to minimize the surface moisture of your sprouts - they will store best in your refrigerator if they are dry to the touch.
Refrigerate
Transfer your sprout crop to a plastic bag or the sealed container of your choice - glass is good too - and put them in your refrigerator - if you can keep from eating them all first.
* If using Single Harvest Pack use the whole bag.
Remember that the yield will be approximately 2:1, so in theory you can start with as much as 1/2 as much dry seed as your Sprouter has capacity (though we advise 1/3 so that you have some room to move).
Description
13 (or more) seeds mixed up to make our most popular bean sprout combo ever. During our decade at the Dane County Farmer's Market - we sold over 100 pounds every weekend throughout the Summer to our loyal and delighted customers. The inclusion of Peanuts is the main reason that more folks are addicted to this than to any other of our bean sprouts. The most popular use of this mix (and many other bean sprouts) is as a snack - the majority of our customers say they eat SF Mix like popcorn or mixed nuts - straight, but we have some great recipe ideas too.
Peanuts, Mung, Adzuki,
Black, Crimson, Eston, French Blue & Green Lentils,
Green, Speckled & Bill Jump Peas,
Black, Brown & Beige Garbanzos
The story of San Francisco Mix
From 1993-1998 we lived in a log cabin with solar power, an outhouse and a well that was about 500 feet down the hill from the cabin. We grew sprouts near our well. Back in 1994 it was - we grew our beans and other non-leafy sprouts in a wooden rack that held up to 50 nursery flats (11x22 inches each). The rack stood next to the edge of a hill, so the draining water from the sprouts would head downhill. In those days we didn't have many mixes - we grew most of our sprouts straight. Our most popular sprout was Peanuts. We also had Mungs, Lentils, Peas, Garbanzos and Adzukis. Well, one morning I went down the hill to rinse the sprouts - I noticed something was missing - the rack was gone! I ran down only to find that the rack had collapsed and fallen down the little hill next to which it stood. I was totally freaked out! We were seriously low on funds in those days - we lived crop to crop - and all of a sudden we didn't have the sprouts our wholesale accounts (co-ops and natural food stores) had ordered, and what of the disappointment of our farmers market patron? After I cried and screamed I got down the hill and scooped up the sprouts that weren't on the ground (they made quite a large pile, so most were on top of each other) and put them in the nursery flats. That was the only "bean" we had for the market that week. It turned out to be wildly popular - - - of course.
We made it, on purpose, every week after that. We named it San Francisco Mix because it was "nutty" and was always changing (I varied the mix depending on my mood and aesthetic). If only we could remember - whenever bad things happen - that they so often turn into good things - we could turn our tears and screams into smiles and laughs.
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Sprouting Devices
to use for
San Francisco Mix
Follow links for detailed information
| Easy Sprout | | |
| SproutMaster | ||
| Tube with Lids | ||
| Hemp Bag | ||
| Jar and Lid | Visit Jar & Lid page for information and purchase | |
| Bio-Set |
Sprout Cookery
Follow links for recipes
Raw
Sprout Hummus
Sprouts and Salads
Spicy San Francisco Snack
Herbed Bean Sprout Snack
Gazpacho
Tropical Gazpacho
Cooked
Gil's Sprout Fried Rice
Sprouted Bean Burgers
Awesome Potato Salad
Sprouted Bean Rice Pot
Minestrone
Hungarian Vegetable Soup
Spiced sprouts in Mustard Sauce
Sprouted Beans in Garlic Sauce
SPROUTPEOPLE®
170 Mendell St.
San Francisco, CA 94124
Toll Free:
877/777-6887
(877/SPROUTS)
The very best way to contact us is through E-mail =:-)
We have been an internet only business since 2001. We are not a big corporation. We are but 2 people, mom n' pop. We decided after years of juggling our family's (kids, dogs, cats and even our own) needs, and the needs of Sproutpeople, that we had to make more time for our kids, so we stopped talking on the phone. All calls go to voice mail and have since 2001.We are very fast to fill orders and answer e-mail, and though we wish we could make the time to talk, we just can't seem to get more minutes into a each hour. We are many years older than when we started and our days are too short and made up of too few hours to do everything. This limitation in our business has not kept us from pleasing our customers, nor from growing (as we have every year since 1993). We do what we do as well as we can, and we think we do it very well indeed.
We appreciate your business more than we can say. We ask that you use the phone for emergencies only and that you search our site for answers before e-mailing us. This site is bigger than any 4 sprout books put together, it is always available and it is free, and we know that almost all questions are answered here.Thanks again for your patronage and your many kind words.
Sproutpeople family