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I am enjoying being stationed in Sarvodaya Farm’s groovy, new and improved nursery.  Like a little seedling, I am soaking up as much of Farmer Rishi’s seed starting knowledge as I can. I feel a bit like the plug trays we use to start seeds: sometimes the water is slow to absorb and pools on top, other times the water immediately drips down and out the bottom of the tray . Likewise, I occasionally feel overwhelmed with the sheer amount of information I am receiving and compiling in my head on the farm (Eg. Do you remember how to harvest fill in the blank and answer in 2 seconds?), while other times I can’t get enough knowledge about a particular aspect of farming (Eg. compost, microgreens, microgreens, and, well, microgreens.)

Okay, so yeah I am particularly excited by the microgreens. They are relatively straight forward to grow and seem kinda hard to screw up from what I can tell. Another plus is that they have a quick turn around time (10 days I think with our first batch) which appeals to my sense of impatience. But most importantly, microgreens are highly nutritious and rightfully valued by healthy eaters and high end restaurants. Microgreens are basically one inch stems consisting of the cotyledon leaves (the initial leaves from the seed).  The flats of microgreens sit low to the ground so they resemble a lush, green carpet. For an admitted looks-ist like myself, microgrens are very appealing to my sense of style. Could a microgreen station at the farm be next? Melissa, please try to restrain me lol.

Our first batch of microgreens at the farm were grown from daikon seed. They packed a powerful punch of a taste. I am already plotting to use daikon microgreens instead of daikon root the next time I make Vietnamese banh mi sandwiches. But that’s the tip of the iceberg, I see so many possibilities for microgreens in my future!! There’s just SOMETHING about one inch microgreens.  Do you agree?

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