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    The Farmer Diaries

    Texas farmer bolsters winter harvest with incredibly easy sprouts

    Marshall Hinsley
    Jan 19, 2014 | 6:00 am

    What's not to love about sprouts? They're delicious, nutritious and elevate a common sandwich to a gourmet indulgence. They're easy to grow and cost about a dime a week — much cheaper than the $3.99 packages at the grocery store.

    They need no soil and only once-a-day attention. Plus, they are ready within a few days from start to finish.

    Sprouts are the week-old seeds of alfalfa, broccoli and other crops. These three things are all you need to grown them:

    • Clean jar. Mason jars work best. They have wide mouths, and part of the lid includes an outer ring that's perfect for holding a screen in place over the mouth of the jar. But any jar will do. Just use a rubber band to hold the screen over the top.
    • Cheesecloth. Available in the craft or fabric section of a department store, this gauzy cotton cloth with a loose weave is cheap and serves well as a screen that lets water in and out of the jar while keeping seeds from pouring out during a rinse.
    • Untreated seeds. There's a wide variety of seed that's good for sprouting. Seed specifically labeled for sprouting is the safest bet as it's naked and clean; garden seed on store shelves is often treated with inoculates or fungicides, so it is unsuitable.

    Sprouts need only a few days to be ready. For alfalfa sprouts, the routine looks like this.

    Day one
    Cut a square of cheesecloth large enough to cover the mouth of the jar, with enough extra to go over the side. Place about a tablespoon of seed in the jar, then place the cheesecloth over the mouth.

    Place the mason jar ring or a rubber band over it, to hold it in place. Fill the jar with cool tap water by pouring it through the cheesecloth. Spin the seed around inside the jar and pour out the water.

    Repeat the watering process — filling the jar, pouring the water out — two or three times. This washes the seed. Then pour enough water into the jar to cover the seed and place it in a dark cupboard overnight.

    Day two
    Drain the jar, pour cool water back in and drain out as much as possible. After the initial soaking on the first day, the seed is not submerged again. Most of the seeds will stick to the sides of the jar, which is good. Place the jar back in the cupboard.

    Day three
    Rinse the seed. Some roots should begin to be visible.

    Day four
    Rinse the sprouts; they're no longer mere seeds. Long roots should have formed, and a few will have yellow leaves starting to unfurl. Continue to keep the sprouts in a dark cupboard.

    Days five and six
    Rinse the sprouts. Once the sprouts have leaves, five to six days after starting them, place the sprouts in a window with indirect sunlight or under a bright lamp to green them up. After about eight hours of light, the sprouts are ready.

    After the sprouts have greened up, they should be thoroughly rinsed and drained of as much water as possible before being placed in the fridge. They'll keep for several days, but I usually eat them all up before they're anywhere near being too old. They're far superior to grocery store sprouts in taste and texture.

    Each time I grab sprouts from the fridge, I rinse them again, just before placing them on a sandwich or a wrap or before tossing them into a pan of fried veggies. One can't be too safe when it comes to food.

    My favorite seed sources:

    • Botanical Interests sells basic sprouting seed that's non-GMO. They offer a sandwich mix of alfalfa, red clover and radish seed that's fresh and zesty. If you can't wait for an online order, you can usually find Botanical Interests sprouting seed at Central Market or any small, privately owned garden center.
    • Johnny's Selected Seeds' selection of sprouting seed includes the basics but also onion, mustard, buckwheat and kale.
    • Sprout People is the one-stop shop for sprouting seed and supplies. The catalog includes various nuts, legumes, herbs, grains and even seed suitable for pets. Watch your cat go nuts for cat grass!

    Sprouting seed other than alfalfa requires more or less time, depending on the crop. But the routine remains the same: soak, rinse multiple times, and green up the final product once the leaves have formed. Each day's commitment requires only a minute or two.

    I grow sprouts mostly in the winter; they're a break from the monotony of kale and collard greens that are abundant in my garden beds this time of year. They also give me a way to be productive during a polar vortex or anything else that keeps me out of the garden two in the winter.

    Most of all, sprouts are tasty and healthy. Growing them is as satisfying as it is money-saving.

    Sprouts add zest and nutrition to otherwise bland sandwiches.

      
    Photo by Marshall Hinsley
    Sprouts add zest and nutrition to otherwise bland sandwiches.
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    news/restaurants-bars

    Closure news

    Longtime Thai restaurant Bangkok on Dallas' Greenville Ave to close

    Teresa Gubbins
    May 20, 2025 | 11:23 am
    Bangkok Thai Greenville Avenue
    Bangkok
    Bangkok Thai Greenville Ave

    A longtime Asian restaurant on Dallas' Greenville Avenue is closing: Bangkok, which has been authentic Thai flavors and heartfelt hospitality at 4503 Greenville Ave. since the early 1990s, will close its doors on June 30.

    According to a release, owners Joe and Sunny Pumphaung, who have run the restaurant together since Joe took ownership in the early 1990s, are closing due to rising operational costs and a desire to spend more time with their aging parents.

    The couple, who married shortly after Joe took over Bangkok City on Greenville Avenue, have spent their lives building a restaurant rooted in family, culture, and community.

    “While this was not an easy decision, we know in our hearts that it’s time,” said Sunny. “We’re so proud of the memories and meals shared here. Bangkok has been our home, and we’re grateful to have shared it with so many.”

    Joe grew up in a family of restaurateurs in Thailand and studied culinary arts at the Royal Family’s prestigious cooking school, where he was trained not only in Thai cuisine but also in the art of fruit and vegetable carving and floral arrangement—elements that reflected the importance of presentation, beauty, and tradition in Thai culture.

    These values were brought to life at Bangkok at Greenville in every dish served and every guest interaction.

    Over the years, the restaurant became more than a dining destination—it became a second home for guests who returned time and time again to celebrate birthdays, anniversaries, quiet weeknights, and special occasions.

    “Many of our staff have been with us for 20 to 30 years,” Joe says. “They’re not just employees—they’re family. And to our guests, you are family too. Thank you for letting us be a part of your lives.”

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    news/restaurants-bars

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