FAQ
Questions:
What are Microgreens?
Microgreens began showing up on chefs' menus as early as the 1980s in San Francisco. Initially, a few varieties were offered; those available were: arugula, basil, beets, kale, cilantro, and a colorful mixture of those called a "Rainbow Mix".
Microgreens are vegetable greens (not to be confused with sprouts or shoots) produced from various kinds of vegetables, herbs, or other plants. 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 have fully developed cotyledon leaves and usually, one pair of very small, partially developed true leaves. The stem is cut just above the soil line during harvesting.
They are used as a nutrition supplement, a visual enhancement, and a flavor and texture enhancement. Microgreens can add sweetness and spiciness to foods. Among upscale grocers, they are now considered a specialty genre of greens, good for garnishing salads, soups, sandwiches, and plates. They can be used as a main vegetable as well in certain recipes for intense flavor and nutrition. Many recipes use them as a garnish while some utilize them as the main ingredient. For example, garlic pea shoots, pea shoots or micro cabbage in cabbage soup, or coleslaw made with radish microgreen instead of cabbage. As microgreens become more popular for their intense flavor and nutrition, innovative chefs and cooks create new ways to use them.
Are Microgreens the same as Sprouts?
No. Sprouts are plants in the early germination stages that have yet to grow leaves (between 1-5 days old). They are often grown in jars and served with root intact. Because of the growing techniques used in sprouts, the early stage of growth, and the inclusion of the root and seed, Sprouts require extra regulation as recommended by the FDA to prevent the spread of infections.
Microgreens are grown for a longer period of time (between 10-20 days old) and are usually grown in soil with continuous air circulation. Microgreens are harvested above the soil and roots. The growing techniques are similar to those used for any normal greens like lettuce but at higher seed density. The FDA recognizes that microgreens are grown differently from sprouts. Microgreens are currently regulated like any other raw produce. See page 10 of the FDA recommendations on sprouts for details about the differences and why Sprouts require additional regulation.
Are Microgreens really more nutritious?
Probably. Multiple studies have shown fresh microgreens to contain a high density of nutrients with a more complex nutrient profile. In one study, microgreens on average had a nutrient density 5 times higher than their full grown counterpart. Some microgreen varieties have shown increased benefits in lowering triglycerides (lowering chance of stroke) over full grown plants.
What type of Microgreens do you grow and sell?
We currently grow Sunflower, Radish, Broccoli, and Beet microgreens. We have Sunflower and Radish available at every Saturday farmer's market and other varieties vary from week to week. Please ask! It takes 10+ days to grow a fresh batch so we know each week what will be available next Saturday.
Sunflower
Nutty, Mild, and Tender. This is the most snack-able microgreen. It's delicious on a bagel with cream cheese or in a salad with tomatoes and lettuce.
Radish
Peppery, Spicy, and Tender. All the punch of a full size radish in a tiny package! Great on a roast beef sandwich or to add a kick to your scrambled eggs.
Broccoli
Bitter, Mild, and Crunchy. A tiny package of vitamins and minerals! Broccoli is notable for having ~40 times the nutritional value of fully grown broccoli. Put it in a smoothie or coleslaw.
Spicy Salad Mix
A flavorful and colorful combination of microgreens that grow well together. Contains: Broccoli, Kale, Kohlrabi, Arugula, Red Cabbage & Mustard for an extra kick.
Pea Shoots
Pea microgreens taste much like full-grown peas and are known for being sweet, like snow peas. They're good on stir fry, in a smoothie, or on their own for a quick snack!
How do I store Microgreens?
Microgreens can be stored like lettuce. Keep them in a cold, dry place inside a refrigerator. We store ours in a tupperware-like container. Throw out any greens that show signs of turning brown and slimy. Microgreens can last between 5-10 days if stored correctly but are best eaten soon after harvesting. We harvest our microgreens on Friday and Saturday before the farmer's market. Please wash before use.
How do you grow your Microgreens?
To grow with consistent quality requires precise growing conditions. We grow our greens inside a shed with air-con and humidity control. We use LED grow lights to provide 18 hours of light to our microgreens and water them from below using low-pH filtered tap water. Our soil mixture is made of coco coir supplemented with a special germination mix to help maximize the nutritional content of our plants. Leftover soil compost is used to supplement our personal herb and vegetable garden outside.
Can I pre-order your Microgreens?
If you want to make sure we have some Microgreens available for you at the farmer's market please let us know. We can set aside some boxes for you. You can also take part in our survey on the front page to let us know what vegetables you want us to grow.
Will you be selling over the winter?
We will not be selling microgreens over the winter. We do not have the equipment to keep our plants consistently warm when the weather is below freezing. However, if you send us a request we will see what we can do. Just give us at least a 15 days to produce an order.
We do offer our Dry-goods at the Prairie Arts Council Holiday Show in November! We hope to see everyone there supporting local artisans.
Do you take commissions on Dryer Balls?
Yes, we do take commissions on our dryer balls. Our base price is $18 but it may go up depending on the complexity of the requested design. We will not produce or sell copyrighted designs.