What Exactly Are Microgreens?

Statement about Microgreens from Heather Pritchard:  Part of what a farmers’ market can do for farms or other businesses is product introduction. With direct access to the public, vendors can “test” an item and quickly learn what the public likes, which also helps diversify market products.  Microgreens have only recently been introduced to consumers at Coastal Alabama Farmers and Fishermens Market and the response is amazing. Knowing how super nutritious they are coupled with the many flavors and uses, it is no wonder they are popular. Furthermore, it is an example of alternate ways of growing in the home or small spaces.  With all of the stress and uncertainty in folks’ lives, I believe that purchasing and feeding yourself something like this is a reward that most can afford and enjoy.

What are Microgreens?

Microgreens are tiny edible plants with an intense flavor, usually vegetable garden plants, that are grown in quantity and harvested while they are still juvenile plants, generally around 10 days.  (www.growingmicrogreens.com) Popular microgreens are red cabbage, cilantro, radish, sunflower, kale, broccoli, amaranth, Bok choy, arugula, and basil. (from a Wikipedia article)

Are they healthy?

As reported by WebMD.com, in a research study conducted by the University of Maryland – College Park, microgreens were found to be anywhere between four to 40 times more concentrated in nutrients than a fully grown plant. 

How are microgreens grown?

The advantage of microgreens is that they can be grown in small spaces, even in container gardens.  Microgreens can be grown in soil or hydroponically.  By harvesting microgreens after only ten to fourteen days after sprouting, microgreens can be intensely planted in a small space.  A 10 x 10 feet space can easily supply a fine-dining restaurant, for instance, of all the microgreens needed.  (Wikipedia)

Disadvantages?

Microgreens tend to have a short shelf life.  Commercial microgreens are most often stored in plastic clamshell containers for viewing and for a quick sale.  Farmers’ markets are the ideal venue for microgreen farmers to sell their product as the microgreens can be purchased by a consumer looking for something fresh and nutritious that will be consumed quickly rather than stored for later use.  www.growingmicrogreens.com

How to Use?

Microgreens can be used almost anyway that a person’s imagination can create.  Salads, toppings for meat or vegetables, pasta, smoothies, stir fry, and steaming.  Many fine dining restaurant chefs use microgreens because of the intense flavor as well as making a great food presentation on the plate.

Are microgreens available at the Market?

Currently, at least two vendors sell microgreens at Coastal Alabama Farmers and Fishermens Market with others exploring the possibility. In addition, Forland Family Market often has microgreens in their weekly Community Supported Agriculture (CSA) box.

Recipe of the Week:  Chicken Alfredo Farmers’ Market Style

My oldest granddaughter loves Chicken Alfredo and she says it is her favorite Italian food.  Of course, Chicken Alfredo is as authentic an Italian dish as Chicken Chow Mein in Chinese … neither are an authentic anything.  However, I offer this recipe as a means of using microgreens and spoiling my grandchild.

Ingredients:

Chicken tenders (I use Publix Green Wise) about three per person

Butter (Forland Family Market)

Olive Oil

Half and Half (most recipes you can find call for heavy cream but ½ & ½ cuts fat and calories)

Farmers’ Cheese (Forland Family Market) shredded, about ¼ cup per person

½ tablespoon of drained capers per person

Parsley (from a plant I purchased at the Market)

White wine

Fettuccine

Sea salt

White pepper

Basil microgreens (available at the Market)

Directions:

1. Over medium heat, warm a pan.  Add olive oil and chicken.  Sprinkle salt lightly.  Brown and cook thoroughly.  Just before the chicken gets brown, add a splash of white wine to the pan and continue cooking until the wine is reduced by ¾’s. 
2. In a separate pot, cook fettuccine.
3. Remove chicken from pan and set aside.
4. Deglaze pan with half and half milk making sure you get all the debris (i.e. flavor) from the bottom of the pan but do not burn the milk. 
5. Add shredded Farmers’ Cheese and stir as it melts
6. Remove from heat.  Add capers and parsley.  Stir.
7. Add chicken back to the sauce and coat thoroughly.
8. In a pasta bowl, add cooked fettuccine and sauce with chicken.  Top with a sprinkling of microgreens.

For my granddaughter, she gets a soft drink (grandparents have a license to spoil) and a green salad with ingredients from the Market.  For me, I have a glass of white wine and a green salad.

Enjoy and I’ll see you at the Market.