This is the journey of a flat of microgreens from garage-farm to restaurant table
These are 10inX20in flats. I sowed the seeds 8 days ago. I normally deliver these to a few small restaurants on Thursdays but this gastropub/ shotgun bar had run out early so I made a Tuesday delivery.
Here is the side profile. Ideally these could use 1 more day to fully mature. I normally give the restaurant the greens in the flat so they stay fresh and keep growing. Though, you don't want to grow your micro greens past the micro stage because they will loose their flavor that they are desired for.
This flat is a mix including Broccoli, Kale, Kohlrabi, Red acre cabbage, Cauliflower, and Arugala gives it a little spicy kick almost as much as baby Horseradish does.
Let them get some natural sun in the back of the truck on the short drive.
Normally I would not cut the greens but they only need half the flat and I am going to eat the other half. I also could have just sliced the flat in half like a pizza and taken my half with me but that gets dirt everywhere.
Cultivate
The roots grow deep and strong in the first 3 days of seed germination when they get no light and I stack the flats on top of each other.
Here is an improvised plate Chef made for me. The greens are very good with the thick bourbon sauce that they use, which you can see dabbed on the plate.
Lastly, a drink at the bar
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