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The Sprout House

The Sprout House Terra Cotta Sprouter WITH Handles Curved Sides Clear Glazed Lid Hand Thrown - Hand Made Unique One of a Kind Made in America Made in New York's Hudson Valley

$79.95

The Sprout House Terra Cotta Sprouter WITH Handles Curved Sides Clear Glazed Lid Hand Thrown - Hand Made Unique One of a Kind Made in America Made in New York's Hudson Valley

$79.95
SKU:
SHKG2014HANDLESCURVSIDESGLAZED
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Product Description

The Sprout House TERRA COTTA SPROUTERS Hand Thrown - Hand Made - Unique One of a Kind
Each Sprouter is different and unique. No two exactly the same.

This one has curved sides, HANDLES, glazed bottom drip tray and clear glazed lid.

The Sprout House now carries terra cotta sprouters made in America - Hand made in New York's Hudson Valley for your sprouting needs.
PLEASE NOTE THESE DIMENSIONS:
Each one is unique and different from the rest as each is hand thrown, hand made pottery.
This sprouter has handles on the trays.

The diameter of each tray is about 6 inches.
The height of each tray is about 2 inches.
The bottom drip tray to catch water is the only one that has a natural glazing on it.
Clay is sourced in USA.

Our potter is:
Keith Gordon
Cagey Creations
www.CageyCreations.Weebly.com
CageyCreate@optonline.net

It consists of five parts: a lid, three perforated sprouting dishes that stack neatly on top of one another, and a slightly larger bottom bowl which holds the three sprouting dishes. The sprouter is made of untreated clay
and the bottom bowl is glazed on the inside with lead-free glaze.
Conditions in the sprouter are very similar to natural conditions in the soil: the pores in the clay sprouting
dishes provide for good ventilation and the clay’s ability to absorb water
assures uniform moisture without actually immersing the seeds in water.
The darkness inside the terra cotta sprouter intensifies the flavor of the sprouts. In a
taste test held by the Study Group for Nutritional Research in Bad Liebenzell,
sprouts grown in clay sprouters were preferred without exception. If you prefer
to eat watercress, alfalfa and other sprouts when they are green and rich in
chlorophyll, simply open the lid and place the sprouter in the light a day or so
before you plan to eat the sprouts.
The terra cotta sprouters may be shipped under separate cover from the rest of the order and may take a few extra
days.
Follow this link to find Sprout Lady Rita's Book on Sprouting: Home Grown Sprouts
 
Instructions for the Terra Cotta Sprouter
Your terra cotta sprouter consists of five parts: a lid, three perforated sprouting dishes that stack neatly on top of one another, and a slightly larger bottom bowl which holds the three sprouting dishes. The sprouter is made of untreated clay and the bottom bowl is glazed on the inside with lead free glaze.

Conditions in the sprouter are very similar to the natural conditions in soil: pores in the clay sprouting dishes provide for good ventilation and the clay’s ability to absorb water assures uniform moisture without actually immersing the seeds in water.
Thus, it can absorb 10% of its weight in water.

The darkness inside the sprouter intensifies the flavor of the sprouts. In a taste test held by the Study Group for Nutritional Research in Bad Liebenzell, Germany, sprouts grown in clay sprouters were preferred without exception. If you prefer to eat watercress, alfalfa and other sprouts when they are green and rich in chlorophyll, simply open the lid and place the sprouter in the light a day or so before you plan to eat the sprouts.

For successful sprouting, we recommend using untreated seeds from certified organic farms with the right type of water. If you water is hard and/or rich in nitrates, use distilled or spring water. Otherwise the calcium in hard water can clog the pores in the terra cotta or nitrates can pass into the sprouts. Filters to remove the nitrate ions from the water are also available.

Growing Sprouts

Sprouting begins only when the seeds have absorbed a significant amount of water. Dry seeds contain only 5 to 12% water, but after soaking for a just a few hours they hold 70% water.

Using the soaking times recommended in the seed guide, wash the seeds thoroughly in a container with lots of water. Plant remnants and husks can be skimmed of the surface of the water.

….in the Terra Cotta Sprouter

Place one of the three sprouting bowls in water for five minutes. This permits the porous clay of the bowl to absorb water, which later provides a good environment for sprouting. Remove the sprouting dish from the water and place the washed seeds into it. Now fill it with water, let drain and then place the sprouting dish into the glazed bottom bowl. Put on the lid. And you’re done! The sprouts can be harvested as early as 3 to 4 days later.

If you use small seeds which may fall through or clog the perforations in the sprouting dish, place the seeds on a piece of cheese cloth or something similar that can be removed easily after they have begun to swell. Be sure to give the swelling seeds a quick rinse both in the morning and evening. Use the water in the bottom of the bowl to water plants; it is rich in vitamins and minerals.

It is ideal to start a new sprouting dish each day. After your first harvest, clean the empty dish and start fresh. This way you have another batch of fresh sprouts starting on the fourth day. Of course it is also possible to start all three sprouting dishes at once. This will give you a bigger harvest after 3 to 4 days and then a break when you begin your next batch.

If you start a new sprouting dish every day, you will enjoy a constant supply of fresh, healthy sprouts for delicious meals, tasty salads, on bread, or to eat alone as a snack.

Cleaning the sprouter

After soaking and after harvesting, the used sprouting dishes and the bottom bowl should be scrubbed with a stiff brush under running water. Dark spots on the bottom of the dishes will not affect the sprouting in any way.

If you prefer, you can also boil the sprouting dishes; however, be sure to use only distilled water so that pores in the clay do not become clogged with the calcium which precipitates at 60 degrees C. Seeds or pieces of sprouts that my become embedded in the individual pres can be easily removed with a needle.

Trouble Shooting for Sprout Gardeners

Why don’t some seeds sprout? Or why do some batches of sprout mold?

Sometimes seed have been chemically treated or stored improperly. Thus it is a good idea to buy your seeds for sprouting at your health food store.

The temperature is too low/ there is not enough moisture: place the sprouter near a heater/ water more frequently.

If the sprouts become moldy, there is too much moisture and it is too cool: Adjust your conditions accordingly.

There are contaminants in the water: use distilled water.

Molds or bacteria have invaded the sprouter: either boil the sprouter or rinse it with vinegar and water. (Be sure to rinse the sprouter thoroughly with fresh water before starting a new batch of sprouts.)

Please refer to the instructions in the Sprouting Guide on the back cover and on the package of seeds.

SPROUTING GUIDE
Type Soaking time Sprouting Time
(Hours) (Days)
Aduki 12 4
Alfalfa 6 7
Fenugreek 6-8 2
Buckwheat 6 3-4
Peas 12 3
Barley 12 3
Oats - 2- 3
Millet 10 3
Chickpeas 12 3-4
Watercress - 3
Pumpkin Seeds 7 2-3
Flax Seeds 12 2-3
Lentils 7 3
Mung 12 3-4
Mustard seeds - 3-4
Rice 12 3-4
Radish Seeds - 3-4
Rye 12 2-3
Unhulled Sesame 6 2
Soy Bean 12 3-4
Sunflower 6 2
Wheat 12 2-3
More natural way to sprout

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