They can keep for a week or more. (Mine don't ever last that long because I eat them up hehe.) Just make sure they're dried off before putting them in the fridge. That helps keep them nice for longer. They're yummy on salads, in any stirfry, mixed with other veggies and rolled up on wonton wrappers, etc.

Bean Sprouts at a farmer's market is probably not going to be a huge seller. Although, I've never tried selling them, I have grown them. You soak them, put them in the dark and then rinse them twice a day until they sprout, then you have to rinse off the hulls. It's really quite a labor intensive and since they're in the dark (out of sight, out of mind) they tend to be forgotten. I think there is also the worry of bacteria growing. I'd say unless you have a huge Asian population at your market, or someone happens by that is making pad thai that night, you'll be going home with them. You should search "micro-greens" on this forum (similar type item). There is a very good thread on micro greens.

Could ya make a "slaw" with them?? When my Dad was still with us, he'd sometimes buy some sort of "food" gizmo for each one us 3 kids. One time it was a set of Ginzu knives!?! ANother time, a "bean sprouter" kit... a wide mouth, quart Mason jar with 3-4 different lids with varyiing size hole. You put a few TBSP of mung beans in, filled with water, and soaked over night. Next day, dumped water, rinsed well, shook out as much water as you could and laid jar on it's side to sorta spread beans out a bit. Repeated those steps... beans started sprouting in about a day and had a jar jam acked withing maybe 5-6 days.

-Sprouting automatically reduces the carbohydrates - how much depends on the grain/seed/bean/nut and how long you sprout it. Don't forget to off-set the carbs by the fiber amount (for the effective carb count), as well as the actual amount consumed. Sprouting also reduces the glycemic impact - I keep both of these things in mind since we have been eating a low-glycemic diet since the late 1990's (diabetes is rampant in hubby's family, so this is how we try to avoid it), along with low-carb. What are your carbohydrate diet goals? Less than 150 g.? -Sprout pinto beans (or cannellini beans - which are white kidney beans) before using them, and 1 cup of raw pinto bean spouts has 10 g. effective net carbs, 1.5 g. fiber and 64 calories. I dehydrate sprouted pinto beans and use them for (nearly) "instant" refried beans, or adding to soup, casseroles, etc. Alfalfa sprouts are really low-carb - 1 c. = 1 g. effective net carb, but use them with caution because they can be an allergen to some people. Mung bean sprouts - 1-cup = 4 g. effective net carb. -I make sprouted bean/seed mixtures and use them for making plant-based high-protein patties using adzuki beans, lentils, mung beans and radish seeds) -Sprouted and dehydrated buckwheat is considered a high-protein food. We season them for snacking (make a spiced mixture of nuts, sprouted buckwheat, sprouted (and dehydrated) pumpkin seeds, etc.). Sprinkle some on yogurt (homemade kefir for us) for a little granola effect. -Anytime you sprout or ferment food, it is then a pre-digested food, so it is easier to digest, which also positively effects the carb load. -Acidic foods significantly lower the glycemic index of a food or a meal by 1/3 because of how your stomach and digestive system work. Acidic foods slow the emptying of your stomach, which slows down how quickly your blood sugar rises, which impacts those carbohydrates you consume. This is probably part of the secret for the old Grapefruit Diet (that and the additional fiber). My parents/grandparents always served pickled foods with a meal (pickles, olives, horseradish, marinated vegetables, pickled beets, sauerkraut, vinegar-based dressings), and that was a beneficial thing we probably should add back to our diets. Add vinegar to your salad along with a good quality oil. Add lemon and lime juice if you don't like pickled foods. -Fats also lower the effective glycemic index, as does adding Ceylon cinnamon. So it's not just about eating low-carb, but other factors can be considered as well. Editing to add: When you drastically reduce carbohydrates from your diet, and then add them back, they have an even more drastic effect on your blood glucose levels, which can increase weight gain and/or cause pre-diabetes or other blood glucose issues, so do all things in moderation should also be considered. If you are making this change for your health, you may want to consider it a lifetime change, not just a quick fix for weight control. -Grainlady