Beginning January, 2021, we started growing microgreens. This provides us with a healthy, locally grown, product to offer year-round.
Microgreens are vegetable greens (not to be confused with sprouts or shoots) harvested just after the cotyledon leaves (first leaves) have developed (and possibly, with one set of true leaves). They are used as a nutrition supplement, a visual enhancement, and a flavor and texture enhancement. Microgreens can add sweetness and spiciness to foods. Microgreens are smaller than “baby greens” because they are consumed very soon after sprouting, rather than after the plant has matured to produce multiple leaves. Microgreens are harvested just above the ground, leaving the soil and roots behind.
By contrast, sprouts are vegetable greens harvested prior to the cotyledons fully developing and are most often grown in soilless mediums and are eaten whole, including roots and often the seed.
Baby greens are allowed to grow to the point that the plants true leaves are allowed to develop but before the plant matures and becomes tougher.
Microgreens are a great addition to:
- or your plate as garnish
Some of the varieties we offer include:
- Sunflower - High in fiber, protein, essential fatty acids, vitamins A, B complex, C, potassium, magnesium and also offer the trace elements zinc, manganese, copper and chromium.
- Pea - Pea microgreens can aid in diabetes, cancer prevention and overall heart health. They are high in antioxidants and phytonutrients, which are necessary in supporting the body's inflammation system. Vitamins A, C, E, B1, B2, B3, B6, protein, fiber, omega-3 and micronutrients.
- Broccoli - Vitamins A and C, sulforaphane (a powerful anti-cancer compound - see references below), calcium, iron, and phosphorus
- Basic Salad Mix (Broccoli, Kale, Kohlrabi, Arugula, Cabbage) - Vitamins K, E, and C, calcium, iron, and beta-carotenes