Microgreens are a highly nutritious way to enhance salads, sandwiches, smoothies, soups, stews or serve as a garnish on omelets and casseroles. They are very popular in restaurants. Now you have a way to enjoy them at home and create your own healthful recipes.
WHAT ARE THEY?
They are the “youngster” version of full-grown, mature plants. Taste and nutrition are far more concentrated than that of their adult counterparts. They are available in many varieties, including peas, bok choy, sunflowers, mustard, radish, broccoli, kale, arugula, beets, watercress, chard, cilantro, basil, parsley, chives, and many more. We are also at your service to custom grow other, more specific varieties at your request.
HOW DO WE GROW THEM?
This type of green often grows in soil, but we use a clean soil substitute. We grow them indoors on natural fiber bio-degradable mats with purified water, paying special attention to temperature, air flow, and lighting. This helps us grow the highest quality microgreens year-round, without soil (avoiding soil-borne diseases).
We provide our microgreens intact, still rooted to their mat, not harvested. In this configuration, they remain fresh until you cut them (horizontally just above the mat, leaving the roots behind). Then, keep the mat cool and moist. The remaining uncut greens will stay fresh much longer, waiting for you to harvest them for your next recipe.
For prices on our microgreens contact us.
WHAT MICROGREENS ARE NOT
Microgreens are not sprouts.
- “Youngsters,” they grow for a longer period than sprouts. They benefit from lighting. We eat only the leaves and stems.
- “Infants,” sprouts germinate from seeds. They grow without light. We eat their leaves, roots and seeds.
Microgreens are watered differently than sprouts.
- We water them from the underneath the mat, and then immediately drain them. This prevents the stems and new leaves from getting wet.
- Sprouts are often watered from the top. They are soaked and irrigated frequently — a process that may cause high levels of moisture. This moisture, combined with warmth while germinating, can become a possible breeding ground for bacteria.
EGG WHITE OMELETTE WITH AVOCADO, GOAT CHEESE, AND MICROGREENS
(from the Merry Thought)
Ingredients:
- 2 egg whites
- 2 tsp milk
- salt
- pepper
- sliced avocado
- crumbled goat cheese
- fresh microgreens
Directions:
- Whisk together two egg whites and 2 tsp of milk
- Add to a skillet with a light coat of cooking spray and then cook it over medium to low heat
- Add salt and pepper (to taste) to the egg while cooking
- flip the egg over when the bottom looks cooked
- When done, transfer the omelet to a plate and then fill it with sliced avocado, crumbled goat cheese, and some fresh microgreens
- fold in half
Want to know more about our produce? Read about our peppers here.
