One thing I love to do in the winter when we don't have greens and fresh things from the garden for the chickens, is to sprout lentils. They're super cheap, often just a few bucks for a pound. Bonus tip: if you have a co-op or somewhere you can buy in bulk, stock up when they're on sale. You can also follow the same process for sprouting other types of grains and seeds like alfalfa sprouts, broccoli sprouts, etc. You can use sprouted lentils in salads, in chili, or just eat a handful every now and then. They're very healthy and high in protein. And, if you really wanna go to town, you can dry out the sprouts and grind them into a gluten-free flour alternative. Materials you'll need: A clear container with holes in the lid to drain water (I like a quart mason jar) Dried lentils Water Step one: Put about 1/2 cup of lentils into your container and cover with enough water to go over by a few inches, soak overnight or about 12 hours. You can use as many lentils as you like as long as they have room to grow and move in the jar. Step two: Once the lentils have soaked overnight, drain the water, refill with fresh water, swirl the jar to rinse your lentils and pour out the water. Step three: over the course of the next couple days, rinse your lentils at least once a day. If it's winter and colder then your lentils will likely take an extra day or two. If it's warmer and more humid, it's not a bad idea to rinse your lentils twice a day. Make sure you are aggressive enough that all the lentils move around and get rinsed. Step four: as you watch the lentils sprout, once they're over about 1/2 an inch, they're done and ready to eat!