Thursday, February 21, 2013

mung beans

My green fingers are keeping busy this winter too.  When I arrived, Clare and Mark came and found me in Toulouse and we visited the Asian supermarket on the way to the chalet.  Mark was in his element and would have filled the car with tasty ingredients.  They had already made a list and it was difficult to keep him on track.

One of the extras was a bag of Mung Beans.  It didn’t cost a fortune and is proving to be very good value for money.  Every few days I put a few into a large jam jar, leave them to soak overnight and them rinse them three times a day till they fill the jar.  This usually takes about five days, but Mark if often so involved in preparing us asian dishes whilst there aren’t too many guests, that they get used as soon as they look edible.

It’s good to see things growing here in the mountains in mid winter where there is snow everywhere albeit in a jar on the kitchen counter.  We are using the fresh shoots in stir fries and curries, a little sprinkle on side salads for the clients and apart from one over planting, there never seems to be enough.  Long live the bean sprout.


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Anonymous said...

whats the secret to them not going manly?? I got a special jar for doing this and I still ended up with a smelly mess inside!!! x Moi