Nothing tastes quite as fresh and wholesome as fresh bean sprouts.  Bean sprouts are loaded with vitamins A, B C and E.  Bean sprouts are also high in Calcium, Iron, Magnesium, Niacin, Phosphorus and Potassium.  They also contain 20% to 30% protein and all the essential amino acids.   Dry bean seeds can be turned into edible sprouts in just 2-5 days.  The sprouts generally yield between 2 and 4 times more edible material than beans.  Sprouting beans is very easy and can be done in your kitchen with less than $15 worth of equipment.
     Almost any type of beans can be sprouted.  Some of the most popular seeds for sprouting are mung beans, adzuki beans, garbanzo beans, lentils, peas, and peanuts. Some beans sprout faster than others but my most are ready to eat in two to five days.  The only things you need other than the beans are water and.....

     Powdery mildew is a fungal disease which affects many types of plants.  Cucurbits like zucchini, squash, pumpkins, melons and gourds are all succeptable to powdery mildew.  It usually appears on leaves as small round white powdery spots which quickly spread and cover the entire leaf.  In our garden here at the yardstead we've lost many zucchini, squash and pumpkin plants to powdery mildew.  This year powdery mildew killed all of our zucchini and most of our paty pan sqash and yellow squash.  
     It is usually easy to identify powdery mildew by its appearance on the top of the leaves.  It usually looks like white powder on the leaves.  Infected leaves usually turn yellow and wilt after just a few days.  Powdery mildew usually appears in our garden on one or two plants then quickly spreads to all the other zucchini and squash plants.   The infected plants usually don't die completely and frequently send out new leaves and flowers.  We have been able to recover from powdery mildew in the garden a few times, when we caught it early and sprayed all the plants with neem oil.
     On a few other occasions I applied the funigicide ...........