Harvesting health, sowing sustainability.

Microgreens are young vegetable greens harvested just after the first leaves have developed. These miniature versions of full-grown plants pack a powerful punch of flavor, nutrients, and vibrant colors. They are incredibly versatile, often used as garnishes, salad ingredients, flatbread toppings, on sandwiches, or even as a standalone nutritious snack. Microgreens are celebrated for their concentrated nutritional content, offering high levels of vitamins, minerals, and antioxidants in a compact form. Incorporating microgreens into your diet can elevate both the taste and health benefits of your meals .

Microgreens are packed with nutrients, including vitamins, minerals, and antioxidants. They are associated with boosting immune function, improving digestion, and reducing the risk of chronic diseases and even cancer. Scientific studies have shown that, on average, microgreens have 40 times the nutrient density of their mature adult counterparts.

No! While both microgreens and sprouts are young plants, they differ in their growing methods and harvesting times. Microgreens are harvested after the first true leaves appear, whereas sprouts are consumed with the entire seedling, including the roots and oftentimes the seed hull.

Our microgreens will be available at the New Baltimore Farmers' market starting in spring 2024. As our business grows we plan to expand to specialty grocery stores, and restaurants.

To keep microgreens fresh, store them in a clean, dry, airtight container lined with paper towels in the container. They can stay fresh for up to a week when stored properly. 

Yes, microgreens are safe to eat raw. However, some varieties may have a stronger flavor or a tougher texture, so feel free to experiment with different types and cooking methods. The best microgreens to eat raw are broccoli, sunflower, radish, mustard, beet, carrot, kale, arugula, cabbage, swiss chard, and  kohlrabi. 

Microgreens come in a wide range of flavors, from spicy and peppery (like radish and arugula) to mild and sweet (such as pea shoots and sunflower). Each variety adds its unique taste to dishes. Since microgreens are harvested when they are young, the plant doesn't have time to develop some of the more bitter vegetable flavors that put many people off from eating their greens.  

Absolutely! Microgreens add flavor, texture, and visual appeal to a variety of dishes, including salads, sandwiches, wraps, soups, omelets, and even smoothies. You can put them on anything to elevate the flavor of your food.  Microgreens are the new salt and pepper! 

Microgreens can be used as garnishes, toppings, or main ingredients in a wide range of dishes. Sprinkle them on salads, sandwiches, pizzas, and tacos, or use them to garnish soups, appetizers, and sushi rolls for added flavor and visual appeal. 

No! Unlike conventional farming, where food is grown outdoors in the elements, microgreens are grown indoors or under the cover of a green house. 

None! Since our microgreens are grown under cover in a controlled environment, this eliminates the need for pesticides, herbicides, fungicides, and all other artificial chemicals. 

While all microgreens are nutrient-dense, the exact nutritional profile may vary slightly depending on the plant variety. Generally, darker-colored microgreens like kale and broccoli tend to be higher in certain vitamins and minerals compared to lighter-colored varieties.