Microgreens
At the request of one of our restaurant customers, we've started growing microgreens. In the first experiment, we mixed kale, arugula, red lettuce and beets together in one tray. They grew, but then stopped after a few weeks. Now we are working on daikon radish, bull's blood beets, and celery. The radish grows really well:
The beets are starting to flourish, but we need to plant them more densely next week:
Celery is a slow germinator, so we'll have to let you know in a few weeks how they are doing. If you are a fan of microgreens, let us know what you'd like and in what quantities. We'll see if we can grow them for you.
This week's harvest
Did You Know?
MicroGreens are used as a fresh flavor ingredient primarily in fine dining restaurants. These restaurants place a strong emphasis on both the creative presentation and flavor of their dishes. MicroGreens’ delicate, fresh appearance adds beauty and dimension combined with a range of distinct flavor elements. (source)
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