Microgreens
What are microgreens?
Microgreens are tiny plants, that are cut as the first ‘true’ leaves of the plant emerge. They are nutrient rich and add flavor, crunch and color to anything. Microgreens can contain much higher concentrations and a wider variety of nutrients than their adult counterparts.
How we grow...
Microgreens are grown 100% indoors in a hydroponic system. Seeds are placed on a substrate and water recirculates under the plants, there is no dirt. Pesticides are never used. Everything is grown in a tray and cut fresh on the day they are delivered.
Broccoli has a deliciously mild, fresh brocolli or cabbage flavor and makes a great garnish and addition to any microgreens salad.
Nutrients: High in Vitamins A,C, E, and K, Antioxidants, Fiber.
Finely cut curled leaves. Parsley-like flavor with a hint of tarragon and anise.
Use for soups, egg dishes, potato, fish, and poultry dishes fish and sauces. Aromatic leaves.
Nutrition: Vitamin C,B6, D, Calcium, Iron, magnesium
Dark green leaves and variegated stems of white, pink, floral purple.. It has a consistent nutty and robust flavor - similar to mustard, only less spicy!
Compliments flavors such as grilled pork, pancetta, sausage, garlic, chiles, onions, thyme and caraway.
Nutrients: Antioxidants, Fiber, Vitamins A, C, and K, Iron, and Copper
Kohlrabi has a delicious celery like nutty flavor.
Try this on soups and stews or braised with aromatics such as ginger, garlic and scallions..
Nutrients: Vitamin C, B6, fiber, and potassium.
Nasturtium Leaves
Peppery in flavor, they add a spicy, pungent flavor, similar to garden cress. Nasturtium gives salads, herb curd cheese, potatoes or egg dishes a peppery, fresh touch. May be eaten as a leaf or ground and added into a sauce.
Nasturtiums are said to have a high concentration of vitamin C, iron, and other minerals and are also natural antibiotics. The gentle antibiotic reaction makes it ideal for treating minor colds and flu.
Use micro-basil in place of regular basil in any recipe, for extra intense basil flavor. Micro-basil is an outstanding choice for caprese, pesto or any recipe that calls for fresh basil. The flavor of micro basil is a bit more intense than adult basil.
Nutrients: Vitamins K, E, and C, calcium, iron, and beta-carotenes
Garnish that can be sprinkled over green salads, fruit salads, pasta, pizza, and meat dishes.
Nutrients: Vitamins C, A, and E, beta-carotenes, potassium and iron.
A very popular herb with bright, citrusy flavor. An elegant way to add cilantro flavor to dishes, compared to using the standard, full-size chopped leaves. Widely used in Mexican, Asian, and fusion cuisine and a nice flavor component in fish and seafood dishes. Also a good contrast to cream based soups.
Nutrients: Vitamins A, B, C, E, and K, calcium iron, magnesium, phosphorus, potassium, zinc and essential amino acids
Sorrel micros are known for its delightful and strong lemony tang and their addition of color. It’s commonly used as the micro-herbs, garnishes, or to give a dash of lemon zest for the salad.
Nutrition: Red sorrel contains high amounts of vitamin C and several B vitamins, in addition to calcium, potassium, magnesium, and a small amount of phosphorus.
This microgreens mix is a simple mix of different types of seeds that makes a great base for any microgreens salad, sandwich, etc.
This mix can include: broccoli, kale, kohlrabi, arugula, cabbage, cauliflower, and red and green mustard.
Nutrients: Vitamins A and C, Calcium, Iron, and Phosphorus