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SkySprouts was founded in 1984 by Brett and Kathy Kellett. Everyone thought they were having a hippie phase when they bought an acre of land and moved to Devon to grow organic veg, long before organic food became popular. Kathy read about the health benefits of sprouts and started sprouting seeds on the kitchen windowsill in jars. Local people couldn’t get enough, and before they knew it, SkySprouts was born! 30 years later, daughter’s Ellisha and Kelda are the second generation of sprout growers and are still growing their tasty superfood sprouts on the same organic farm in Devon.
Abel & Cole handles celery, celeriac and nuts on site. Due to our packing process and re-use of boxes there is a risk of cross-contamination from these, and all other allergens.
Alfalfa sprouts need very little preparation. Simply wash the sprouts and then eat them raw, in casseroles or stews, or sautéed with vegetables! Brett Kellet, who grows our sprouts, likes them best when mixed with a little mayonnaise and a dash of curry powder.
· Rinse raw bean sprouts thoroughly.
· Avoid sprouts that have turned brown or have a strange odour.
· Use the bean sprouts by the 'use by' dates.
· Keep them refrigerated.