Are you craving big flavor in a tiny package?

Microgreens…

They are all the hot rage right now.

They first showed up in swanky eateries. (The kind of places where you get tiny little portions of food/art masterpieces for big bucks.)

But now they’re being used in everything from smoothies to salad and sandwich toppings, for juicing, pizza toppings, mixed in with eggs, subbed in for lettuce on burgers, and replacing parsley as the garnish of choice.

Why so popular?

Because these little greens pack a big nutritional punch on top of being deliciously tasty!

They can range anywhere from mild to spicy, tangy to peppery in flavor and host a high concentration of phytonutrients, antioxidents, vitamins, minerals, enzymes and polyphenols.

In short…

They’re good for you! Great for heart health and fighting chronic disease as well as just giving your body an overall shot of nutrition.

It doesn’t hurt that they are so dang cute too.

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But what, you ask, makes a microgreen a microgreen? Why isn’t it a sprout or a baby green? What gives?

  • A sprout by definition is grown in water and harvested after 2 or 3 days.

  • A microgreen is grown in soil and grown for 1 to 3 weeks until they are around 2 inches long.

  • Baby greens are also grown in soil but for longer periods of time until they are 3 to 4 inches big.

We grow a few different kinds of microgreens here at Fox & Glove Farmstead but our favorite way to serve them is in a mix; peas, sunflowers and radishes. It results in a palate pleasing array of Mild and nutty with a splash of pepper. Yummm!!!

Curious?

Try them out in this recipe…

Nasturtium & Microgreen Salad (Serves 2)

Ingredients:

  • 5 oz. microgreens

  • 8 nasturtium flowers

  • 1 avocado, chopped

  • 1 heirloom tomato, chopped

  • 1 Tbsp. olive oil

  • 1 Tbsp. lemon juice

  • 1/4 tsp. dijon mustard

  • salt and pepper to taste

Steps:

  • Wash greens, spin dry or gently pat between two layers of towel.

  • Blend olive oil, lemon juice and mustard together until smooth.

  • Season dressing with salt and pepper to taste.

  • Put greens in bowl, add in avocado and tomato.

  • Pour on dressing and toss thoroughly.

  • Top with nasturtium flowers and serve.

  • Recipe can be doubled or quadrupled for larger meals.

Once you try them you just won’t ever want to be without them again!

If you are interested in getting information on our upcoming microgreen CSA please sign up for our email list and you’ll be the first to know when we are accepting members. (Because of the perishable nature of microgreens we will only be selling these through pre-purchased CSA memberships.)

Sign up in the footer below this post. As a thank you for signing up you’ll also get a FREE gift.

I can’t wait to hear from you!

Bloom & Grow!

Cyndi

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