Here at the farm we are currently focusing our efforts on increasing our microgreen growth speed and yields. Through Farmer Carly's trials, the best results have come from the use of a germination heating pad (wha!!?) and adding the beneficial bacteria Bacillus Amyloliquefaciens to our growing media. We are able to produce nutrient packed, environmentally controlled, pesticide-free microgreens in less time which means more availability for our customers in the local community! R&D is more like R&R for us.


Microgreens are vegetable greens (not to be confused with sprouts or shoots) harvested just after the cotyledon leaves have developed (and possibly with one set of true leaves). They are grown or purchased by people focused on nutrition, or else are used as both a visual and flavor component, primarily in fine dining restaurants. Chefs use colorful microgreens to enhance the attractiveness and taste of their dishes with distinct delicate textures and unique flavors, such as sweet and spicy. Microgreens are smaller than “baby greens” (e.g. spinach, kale, arugula, radicchio), but harvested later than sprouts (e.g. broccoli, mung bean, soya bean, wheat, and sunflower). Among upscale grocers, they are now considered a specialty genre of greens, good for garnishing salads, soups, sandwiches, and plates.


Broccoli Microgreens, which offers high amounts of vitamin C and A as well as protein and calcium; but just 12 calories per ounce.


Arugula Microgreens are high in Vitamins A/B/C and E and in the minerals Calcium, Iron, Magnesium, Niacin, Phosphorous and Potassium.  They further provide anti-oxidants and essential Amino Acids.