September 19, 2020

MicroGreens Take Center Stage

I have written about sprouts and shoots in the past, but I started seeing microgreens in the refrigerated vegetable section at Whole Foods. A little research indicated that microgreens are harvested when they are smaller than “baby greens” but larger than sprouts. Sprouts are harvested with leaves, stems and roots. Microgreens do not contain the root.

Adventuresome chefs have been using microgreens for taste and plate decoration since the 1980s. Health food devotees have recently taken to microgreens in a big way since they add a huge nutritional punch to sandwiches, soups and salads.

I bought a small fresh tray of microgreens that came from Living Greens Farm in Faribault, MN. Their web site brags they use an aeroponics technique that uses 95% less water and 99.5% less land.

Crunchy Sunflower & Radish Microgreens from New Day Farms in Virginia boasts that their products are harvested when phytonutrients are at their highest concentration.

A plastic container of cress also found its way into my shopping cart from a company called Living Water Farms from Strawn, IL. The cress was a good addition to my other fresh-tasting greens. The Living Water Farms web site has great photos depicting the growing process.

Web info on all three companies is included below so you can see if they deliver to your locality. If not, please ask your local grocery stores to carry microgreens.

Aren’t we all looking for food that fortifies our immune system, but also tastes good?

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