Microgreens. Nature’s confetti. That weird mass of delicate plants you pick off your food at a fancy restaurant and toss
to the side. *Good riddance, you dainty earth spawn!* Let us convince you, instead, to add them to your food... on purpose.
Quick "microgreen farming 101:" To get our microgreens, we load trays of soil with crowded seeds. Each tray contains a different plant or sometimes a mixture: sunflowers, radishes, broccoli, etc. All of these seeds would eventually become a plant, producing tall, happy yellow flowers, or pungently bitter red root balls, but we only let them grow for 7-15 days. Then we harvest hundreds of tiny plants before they even look like their mommies.
So, imagine now ...not that you are eating little, harmless baby plants that never had a chance at life… but that you have
all the nutrients- if not more- of a mature plant packed into one tiny green. Microgreens are packed with minerals and antioxidants. And
because they were harvested before they became a full-blown vegetable plant, those minerals and antioxidants are concentrated.
Potassium, iron, zinc… what am I, a nutritionist? No. But the research is there. All the reasons you are told to eat your veggies, right here in our microgreens. Or anyone’s microgreens. But you’ve made it this far, so just stick with us.
Now that we have convinced you that microgreens are a GREAT source of nutrients and antioxidants, let’s talk about what you
can do with these delectable morsels of vegetation. Really, the possibilities are as endless as your imagination and culinary abilities, BUT here
are some of the usual uses: salads, wraps, sandwiches, soups, smoothies, juices, pizza… Add it to your Andy’s Frozen Custard if it makes you feel better.
Microgreens are vibrant, flavorful, and nutritious. And also, clearly fancy. Michelin stars for days. Whether you want to add color or nutrition to your meal, you can't go wrong with microgreens. We hope you have learned a lot about our product! Now don’t you just wish you had some?