The microgreens side of the business is basically a boutique operation. Sales were primarily to restaurants, and the pandemic seriously effected the business, but we still produce them
Microgreens are easy to grow, and I have the infrastructure in place to ramp up production and can have product available within 10 to 14 days, depending on what varieties are desired. I was selling mainly to restaurants, and we know what that led to. It has become pretty evident that people are waking up to the strong possibility of impending food shortages, and I want to help fill that void, as much as I can. Offering produce and microgreens to my neighbors is one of the ways to help out.
(The picture here to the left is of pea tendrils that I grew)
Microgreens contain 4-40 times the nutrients of a mature plant, and are packed with loads of phytonutrients. Their flavor is fresh and bold, their texture adds an unusual crunchiness to salads and wraps, and the spiciness of some of them can add a nice zest to many dishes.
Many people underutilize microgreens as most are used mainly as garnish. Oh the shame. oh the horror!! Be bold! Try them in a variety of ways!
Pea tendrils - sunflower shoots - radish (spicy) -
mustard greens (spicy) - arugula (spicy) - popcorn shoots - nasturtium (hot/sweet, somewhat like a spicy licorice)
We have grown crops in the past, with much success. We shut down this summer because of a few extenuating circumstances, but rebuilt the garden for a bountiful fall/winter garden for interested parties in my neighborhood.
Here in Texas, it is my observation that you can grow a TON of food in the winter months. Last winter we grew seven varieties of salad mix and greens (butter crunch lettuce, mesclun mix, spinach, swiss chard, collard greens, and kale) and sold them to a restaurant and several families on a weekly basis. Our production shifted this summer, and we left our plot fallow. But now (late summer, 2022) we'll be offering much the same mix of winter and salad greens to customers.