[Peachcreek]

Years ago i worked in a vegetarian restaurant where we grew all of our own sprouts. Sucession planting is the key to the whole thing. We were able to propagate enough in glass gallon jars to keep a restaurant in sprouts.
The thing to remember is to do small amounts every day and have fresh ones every day or two. Sanitation and proper care is also important or your sprouts can gow mold etc. during the sprouting process.
I used to work with a couple of "bicycle hippies" in the 1970s' who grew sprouts while bicycle touring. They told me they put their jars in their sleeping bags on cold nights in the tent...

!/4 c. alfalfa seeds filled up a whole gallon jar.