GARDEN
looking for ways to diversify. Chef Craig Hartman commissioned Clark to grow baby leafy greens for salads in his restaurant, but Mike had never grown baby greens. His first delivery was a 5-pound bag of tiny, spindly green shoots. Never one to turn down local produce, Hartman added the not-baby-greens to his menu that day. A food writer dining that evening asked what was in her salad, and Hartman coined “microgreens” on the spot. Her article in The Nation’s Restaurant News spread the word throughout the industry, and over 300 farmers learned more about these little greens from Clark at a hydroponic seminar shortly after. Today, Clark still grows tomatoes and microgreens – and baby greens! – and he still works closely with Chef Hartman. >> Microgreens Today Microgreenfarmingandproduction has increased significantly since the ‘90s and is predicted to continue growing by 10% annually. The Chef’s Garden was one of the early companies to begin large production and shipping to culinary professionals and individuals. Today, it remains one of the top producers in the U.S. alongside Fresh Origins, AeroFarms and Farmbox Greens. But there is also a wealth of smaller local and regional producers throughout the country growing for customers and restaurants alike. >> How Microgreens Grow Microgreens are not sprouts. Sprouts are seeds, like beans and grains, that are germinated and sprouted using water. The warm moisture encourages the growth of certain food poisoning bacteria, if not cared for properly. Microgreens are grown in either potting soil or a soilless substrate. The most common is coconut coir, a natural fiber waste product of coconut harvesting. Due to
Microgreens The Versatile and Flavorful World of Early Harvested Vegetables
By S. MICHAL BENNETT Photography By JOEL RINER
Microgreens pack a nutritional punch.
M icrogreens are the tender shoots of salad greens and veggies that are grown from seed and harvested when their first leaves have formed. Not only are they pleasant garnishes to many dishes, but they are also rich in po - tassium, iron, antioxidants and other healthy nutrients. Microgreens first
took root in the restaurant world, but these days, you can find them in gro- cery stores, at farmers’ markets, and
even as grow-at-home kits! >> The Microgreen Story
In 1992, Virginia hydroponic tomato farmer, Michael Clark, was struggling to retain restaurant customers on the East Coast and
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