Alright so here's what we're working with. We've got some 12"x18" plastic trays, which are about 2 inches deep. In the trays goes a little potting soil cocktail that Corinne has concocted for whatever it is we're planting, then you seed as usual. Too easy right? Right. So sure it's still one of the buzz words foodies like to use to seem cutting edge. There's a poorly hidden sense of elitism sometimes when you hear people talking about microgreens. As though you have to buy microseeds or have a cutting edge growing facility. Microgreens are just the same seeds, put in dirt and clipped when they're still small. Some of these will end up being baby greens, or even transplanted and grow to full size. Of course it's not the miracle plant that will lead you to better health, but microgreens are just cool. That's all there is to it. Chef's dig them cause they make every plate instantly look better. We like them cause they make our green house look better. The Arugula sprouts the quickest of pretty much anything so far. The Mesclun and the Red Romaine and moving along as well. The Red Orach hasn't broken the surface yet and the Dark Opal Basil is a little slow, but we're optimistic. Here's a few pictures. The top flat is the Asian Blend that Baker Creek offers, the bottom picture is a few rows of greens, Mesclun, Red Romaine, Arugula, Dark Opal Basil...
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