5 minute read
FROM THE GOOD EARTH
Growing in the Dark What’s Sprouting?
CO-WRITTEN BY JENNIFER RUBENSTEIN AND AUDRA STERNBERG PHOTOGRAPH BY AUDRA STERNBERG
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Forced growing is the process of producing plants in a cool, dark indoor environment and depriving the plant of food, which forces it to thrive. And this process isn’t anything new within the gardening community. Google “forced growing” and the fi rst result is rhubarb. According to Wikipedia, “In the United Kingdom, the fi rst rhubarb of the year is harvested by candlelight in forcing sheds where all other light is excluded—a practice that produces a sweeter, more tender stalk.” A practice that dates back to 1817 in the “Rhubarb Triangle” of Leeds, Wakefi eld and Bradford, England.
Th e method works by eliminating the process plants use to cool down, leaving more energy for growth in a shorter period of time. Plants have a blue-green pigment, which detects light, and when kept in the dark the plant is tricked into thinking it is still far beneath the surface. Th is allows for continual growth, until introduced to a light source, which slows the growth. And what does this mean for plants? Let’s look at that rhubarb again—it is a more slender, sweeter and more tender harvest than the vigorous outdoor growth.
Some farmers, chefs and home growers are experimenting with this process to grow sprouts full of robust fl avor, adding more depth to culinary dishes. Th is is because excluding light prevents chlorophyll from forming, which can be responsible for a bitter taste. Sprouts are young plant growth, of which the best known are Mung bean and alfalfa. Today, however, everything from chicory sprouts to radish sprouts are being grown, and even Trader Joe’s and Whole Foods sell varieties such as sunfl ower and pea.
Th e health benefi ts of this growing method include a higher nutritional value increasing vitamins, minerals and proteins, while reducing carbohydrate and caloric content. Additional benefi ts of dark growing allow for access to a year-round fresh harvest, the ability of individuals with no or little outdoor space to try their hand at planting and the fl exibility to produce harvests in alternative seasonal environments or a catastrophic farming season. Look for sprouts to be popping up at a table near you.
Want to try your hand at dark growing? Here are a few tips:
• Begin with sprouts easiest to grow, such as bean, broccoli, cucumber, dandelion greens, pea, popcorn, radish or rhubarb. • Soak seeds overnight to induce germination. • Plant multiple seeds in organic potting soil in medium-sized pots. • Place pots in a cool, completely dark room such as a basement or cellar. • Water every other day or when soil is dry. Water at night to eliminate any natural light exposure. Th e potential for mold to grow is higher due to the dark, cool air the plant is exposed to during growth. Leaving periods for the water to be completely absorbed by the plant reduces the chances that mold will grow on top of the soil. • Sprouts can be harvested between 1½ to 5 days, depending on the desired fl avor and tenderness
#FairFoodRocks
The 2015 Indiana State Fair, August 7–23, will be the greatest showcase of the past, present and future of Hoosier agriculture. Th e “Year of the Farmer” is dedicated to recognizing the families who make it happen and is presented by Dow AgroSciences.
As in past years, the Indiana State Fair takes pride in maintaining the staple events while fi nding new ways to engage visitors. Th e fair off ers more than 140 food concessions every year, and with food being the number one reason for visitors to attend it continues to off er new places to explore culinary options. And in 2015, expect to see several enhancements to the fair experience. Fair-goers can look forward to enjoying their favorites in the Pedestrian Plaza right along Main Street. Th e Plaza will be a beautiful streetscape addition and gateway into the Indiana Farmers Coliseum, and will undoubtedly become the new people watching location.
Th e Purdue Extension Agriculture and Horticulture Building will be a great hub for all things local. Th ere will be 4-H exhibits, cooking and educational demonstrations on the Red Gold Culinary Stage, sample stations and the Hoosier Marketplace that will exhibit local Indiana food products. And don’t forget about beverages: Over the past few years there has been a boom in craft beer and wine production and the State Fair has noticed. Th is will be the second year for the Indiana Beer and Wine Exhibit in the Grand Hall.
Th e 2015 Indiana State Fair will not disappoint and in between the many opportunities to devour all your fair favorites you will fi nd many chances to interact with the people who produce our food and to learn what that takes. Plan your fair experience in advance and make sure to download the Indiana State Fair app and follow the Indiana State Fair on social media for updates! Facebook: Indiana State Fair Instagram: indystatefair Twitter: IndyStateFair
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