Some people call these sprouts, but we like to call them shoots to distinguish them from the more common and less hardy sprouts like alfalfa. Today's shoots are a mix of sunflower, daikon radish and pea seedlings. They make an excellent stand-in for greens during the winter months in Vermont. We grow them in a sprout room, with artificial light, in our headhouse (connected to our heated greenhouse). Sprinkle them with cheese and toss them with salt, pepper and dressing for a green treat. Store shoots in your crisper drawer, where they'll keep through the weekend.
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