Today we brought home our box of quackers! We had a vote and when it came down to it, here are the results. The voters wanted khaki, John wanted a rouen and I wanted white pekin so I got a khaki for the blog voters, a rouen for John and two white pekins for me. You know, since I’m the one who will be raising them, I’m spoiling myself with two. They are all adorable.
They’ve only been at their new home a few hours and have already had a big day. They took a swim.
They met the baby chicks… and the squirrel who nibbles all of the chicken scratch that falls out of the cage.
And are now taking a cozy nap.
Big, big day for Bubbles, Blossom, Buttercup and Professor U. I will keep you posted on their progress on the farm. They look forward to meeting you when you come to visit.
I’ll never forget the first time I tried bean sprouts on a salad. I rejoiced because I had found another healthy food that I loved. These beauties add crunch to a seemingly lifeless salad and even more exciting is that we can grow them in just a few days at home!
I searched for them for a long time before I finally happened upon these sprouts while on a grocery store. I began the happy dance in the middle of the store.
To begin, use a large canning jar, & place just about 1/4 cup of seeds into the jar along with a cup of warm water.
Fun fact: These bean sprouts are made from adzuki beans, lentils, mung beans and radish seeds.
It doesn’t take much to make bean sprouts. I happened to have some cheesecloth on hand so I used that for the top cover. You could use anything that is netting-like & food safe.
In hindsight, I would have doubled the cheesecloth since the netting stretches over time & the seeds can fall through when rinsing. Secure with a rubber band. Allow seeds to soak 6-8 hours (or overnight).
After soaking, drain water and rinse.
Drain water & allow to sit… er… grow. Rinse and repeat three times a day, draining water very well. Leave seeds in a warm place (room temp) at all times.
Good little sprouts! I’ll be enjoying a crunchalicious salad soon.
Let happy dancing proceed.
This is both educational and entertaining to do with kids or for those of us who would like to feel like a kid again.
Deanna’s love for baking and cooking began as she sat upon a baker’s stool as a little girl. Her love for people grew in the midst of church potlucks. She expresses her loves today creatively through speaking, writing for her foodie blog as well as hosting guests, including celebrities, at her award-winning B&B in Snoqualmie Valley, Washington.