MICROGREENS
Heritage Prairie Farm Microgreens are grown organically year-round in Elburn, IL. Organic Microgreens are available for purchase at Whole Foods, Blue Goose, and the Plum Market.
Last summer, the PBS show America's Heartland stopped by the Heritage Prairie Farm property for a look around and to talk to Nate Sumner, our Operations Manager, about our organic farming methods, microgreens, and all the diverse things we do here!
Check out our portion of the PBS episode on the America's Heartland website, Aol on Travel, or the Huffington Post have all picked up the Heritage Prairie Farm video! Very exciting!
PROMO PRICE AT WHOLE FOODS MARKET for HPF MicroGreens: $2.48/clam!!!! For a limited time only - CERTIFIED ORGANIC - get them while the promo lasts!
Visit www.wholefoodsmarket.com/stores/list to find your local store.
It's pretty apparent that summer is slipping away around these parts, but we welcome fall with open arms. The word on the street (the farmer street) that is, we're supposed to have one of the worst winter's in human history! Hard to imagine compared to the terrible, harsh winter we had last year, which was one of the worst I could remember from my personal history. Fingers crossed they're wrong.
Fall is a great time to prepare yourself for a long hard winter. Not only can you still enjoy the beautiful outdoors with a few warm days sprinkled among chilly damp days, there is still an abundance of local produce available that with a little finesse can be turned into some of the yummiest soups out there! So arm yourself, pull out that food processor and cooking pot. It's time to make soup!
Here are some of my FAVORITE fall soup recipes and MicroGreens are always a must atop my soups. They add that extra little crunch and brightness to finish off your dish perfectly. Plus, MicroGreens are so highly packed with nutrients that they will help your immune system ward off any seasonal colds or flu. I highly recommending making extra soup and freezing a few quarts for future consumption. And the great news is that we grow our MicroGreens ALL winter long, so they are available year round no matter how cold it is. Bonus!
4 small turnips (about 1 pound)
2 small potatoes (about 8 ounces)
4 tablespoons butter or olive oil
1 carrot, scrubbed and thinly sliced
1 small onion, peeled and thinly sliced
4 cups water, light stock or broth
2 thyme sprigs
1 bay leaf
Sea Salt
Freshly ground black pepper
For Serving:
4 to 6 slices dark bread, such as pumpernickel or dark rye
2 tablespoons butter, softened, or olive oil
2 tablespoons blue cheese or gorgonzola, at room temperature
Micro-greens, greens or fresh herbs, finely chopped
Trim the turnips and peel neatly with a paring knife. Cut into wedges and then crosswise into slices about ¼-inch thick. Do the same with the potatoes.
Melt the butter or heat the olive oil in a soup pot over medium heat. Add the turnips potatoes, carrot, and onion slices. Give them a stir. Cook for about 5 minutes , stirring occasionally. Add the water, stock or broth and bring to a boil. Add the thyme sprigs and bay leaf. Simmer, covered, until the vegetables are tender, about 20 minutes. Stir occasionally.
Remove the thyme sprigs and bay leaf. Purée the soup in the pot using an immersion blender or in batches in a standing blender. Add sea salt and pepper to taste. Keep warm.
Toast the bread, then spread with the butter or olive oil and softened blue cheese or gorgonzola.
Ladle the soup into serving bowls and sprinkle each serving with microgreens, greens or fresh herbs or both. Accompany with the toasts, either floating in the soup or alongside.
Enjoy.
Ingredients:
Instructions:
This recipe is from Aran's book, 'Small Plates and Sweet Treats: My Family’s Journey to Gluten-Free Cooking'
Serves 4
1 medium cauliflower, cut into small florets
½ medium leek, cut into large rings
1 medium yellow onion, diced
2 cloves garlic, peeled
2 tablespoons olive oil, plus more for topping
1½ teaspoons salt
¼ teaspoon freshly ground black pepper
1 medium russet potato, peeled and diced
3 cups chicken stock
½ cup unsweetened coconut milk
1 teaspoon fresh thyme leaves
MicroGreens (optional)
yum- Mini Greek sliders with Garlic Sauce & MicroGreens
We hope everyone had a wonderful and relaxing Labor Day weekend! Now that it is officially September, fall is nearly upon us. Some of my favorite fall pastimes (besides delicious root vegetables, the changing colors of autumn, & the crisp weather of course) are game day gatherings. Now, believe me, I am not one to really care much for sports, but it is the family togetherness that I truly enjoy.
Pre-game foods don't typically have a reputation for being healthy. Do not fear! Here are some healthy pre-game party food alternatives that not only will appeal to your taste buds, but you can pass on the tums.
Mini Greek Sliders with Garlic Sauce & MicroGreens
Burger Ingredients:
Garlic Sauce:
Make It:
Beat 1 egg in a large bowl until light and fluffy.
Add the onion, green onion, dill weed, salt, pepper, oregano, feta, breadcrumbs. Mix to combine.
Add the ground beef or lamb. Using a fork, incorporate the meat into the mixture. Do not over mix.
Heat the oil in a large non-stick pan or griddle over medium-high heat.
Form the mixture into 20 golf-ball sized patties, about 1/2-inch thick.
In batches, place the mini burgers into the hot pan and cook 3 minutes per side until cooked through, or to desired doneness.
In the meantime, for the garlic sauce: in a small bowl combine the yogurt with the garlic. Season with salt, to taste.
To assemble the burgers, place a burger on the bottom half of the mini bun. Top with a pinch of MicroGreens and drizzle with the garlic yogurt sauce. Finish with the top half of the bun. Serve as mini brioche sliders or insert toothpick to hold flat bread closed to make appetizer-portion mini gyros.
Loaded Vegan Potato Skins
makes 8 skins
4 medium russet potatoes
cheezy mash filling:
1 1/2 - 2 cups scooped baked potato flesh
3-4 Tbsp nutritional yeast (optional, but adds the "cheezy" part)
1-2 Tbsp vegan buttery spread (Earth Balance) - melted
1 1/2 Tbsp vegan sour cream
splash of almond or soy milk (unsweetened or plain)
dash of cayenne for heat (optional)
3 Tbsp vegan buttery spread (Earth Balance) - melted
toppings:
8 Tbsp vegan cheese shreds (Daiya Pepperjack used)
8 Tbsp vegan sour cream (or less if desired - add to taste)
2 green onions, chopped
1 Tbsp chopped chives
1/4 cup tempeh bacon bits (use store bought or THIS recipe)
1/4 cup red onion, finely chopped
herbs or micro greens on top (optional, but essential)
1/2 jalapeno, sliced into rings
other possibilities:
black olives
diced radish
chopped carrot
shaved or roasted mushrooms
diced bell pepper
chopped carrot
chunky salsa
guacamole
1 1/2 cups scooped potato flesh
1 Tbsp vegan sour cream
2 tsp vegan buttery spread
1/4 cup spicy salsa
nutritional yeast to taste
Directions:
1. Preheat oven to 400 degrees.
2. Wash and scrub your potatoes so that any dirt or brown residue is removed. Dry potatoes and pierce a few times with a fork.
3. Place potatoes in oven, directly on the rack is fine, and bake for about 30 minutes or until baked through the center. This will vary depending on the size of your potatoes.
4. Remove the potatoes from the oven - the skin should be nice and crispy. Slice into long halves. Scoop out about 3/4 of the potato flesh using a spoon. Place all flesh in a small bowl and set scooped skins aside.
5. Melt your 3 tablespoons of vegan butter in a small shallow bowl.
6. Line a baking sheet with foil.
7. Dip your scooped skins in the melted vegan butter. Dip so both sides get shiny coated in vegan buttery residue. Also drizzle about 1/8 tsp of the vegan butter inside each scooped skin. Repeat until the butter has been used up and all the skins are coated in shiny melted Earth Balance. (Tip: you can use less melted vegan butter in this step if you want to cut back on a few calories. You coudl also substitute with EVOO + a pinch of salt if needed.)
8. Place all the skins on your baking sheet and sprinkle with a bit of fine black pepper. Place in oven on top rack and broil for 2-3 minutes or until the edges begin to brown and become very crispy. Then pull out the rack and flip each skin over so that the round bottom faces up. Place skins back in oven and broil for another 2-3 minutes or until the skins brown. (Use less or more broil time if needed!) Set baking sheet aside.
9. Add all the cheezy mash ingredients to the scooped potato flesh bowl. Mash and fold until rich, thick and creamy. Add the splash of non-dairy milk to help loosen the mash. (You could also do the salsa mash filling version above)
10. Next, fill the potato skins with the mash. About 2 Tbsp per skin.
11. Add the cheese shreds and place the filled and cheesed-up skins back in the oven. Broil for 2-4 minutes or until the cheese melts and starts to bubble.
12. During all these broiling sessions, you can be prepping your veggies and sauteing your tempeh bacon bits. Arrange all these topping on a platter for easy potato skin "decorating."
13. Top those skins! Add a dollop of chilled vegan sour cream, and as many toppings as you'd like. Serve right away so you get that cold meets hot taste sensation. Enjoy!!
Make Ahead: You can make these skins up the the part where you broil with the cheese on top! This makes game day much easier for you.
Nachos Ignacio with Micro Cilantro- watch the video!
I love the show The Farm with Ian Kanauer- he always has fabulous, farm fresh recipes on his show and website. On a recent episode that I saw, Chef Jose Garces made Nachos Ignacio with MicroGreen Cilantro and I think this recipe or some version of your own would be delicious for your game day party!
I can hardly believe that September is nearly here! For most folks, school has started back up this week and even though we still have nearly another month of summer left, it always feels like summer's over the first day back at school. And while some worry about that first day outfit, most of us out there worry about back-to-school supplies and school lunches.
It's no surprise that the school provided lunches aren't typically up to par with the ideal food we want our children eating, so that means its up to us to send our young ones off to school with healthy lunches and snacks. Especially those packed with micro nutrients to help support their growing bodies and expanding minds. The earlier we can start instilling good eating habits in our children, the better! Sure, you may have some picky eaters, but don't be afraid to urge your kids to try more developed flavor palates.
Here are some great, healthy school lunch and snack idea's for your little ones:
Ingredients:
Optional Ingredient Add-ons: (we highly recommend Micro Greens!)
Make It:
(makes about 15 skewers)
Ingredients
2 pounds organic Chicken Breast, trim excess fat and cut into 1/4 inch pieces lengthwise
2 large Eggs, whisked
2 1/2 cups (45 grams) Erewhon Crispy Brown Rice Gluten Free Cereal
a few pinches of cracked Black Pepper, Garlic Salt and Smoked Paprika
1 tablespoon dried Oregano
Grapeseed or Olive Oil
15 wooden skewers, soak in water 30 minutes prior to using (you need to do this so the skewers do not burn)
Method
In a food processor grind seasonings and rice cereal until you have a fine crumb (leave out the oregano.) Put mixture in a bowl, stir in the oregano last. Dip chicken in eggs, let excess drip off. Coat with the rice crumbs. Carefully thread each piece of chicken onto a soaked skewer. Be sure that the skewer goes through the center of the chicken. Brush some oil in a grill pan. Heat pan over medium high heat. Reduce heat to medium and grill the chicken for about 4-5 minutes per side until golden brown and cooked through. Serve over a bed of MicroGreens with dipping sauce!
To prepare your Teeny Tiny Potatoes roast them for about 40 minutes. Coat with some oil, add handfuls of your favorite dried herbs and seasonings.
Our favorites are thyme, rosemary, sea salt and smoked paprika. Serve these spuds with an egg frittata, chili, a grilled cheese sandwich or just munch them as a mini meal by the handful.
We also love a side of micro greens or baby lettuce. Keep it simple!
For more great kids lunch idea's, visit Family Fresh Cooking! Endless healthy recipes for you family!
We have used our MicroGreens in countless food dishes, but a few weeks ago it occurred to us here at the farm that we hadn't experimented much with our delicious MicroGreens in COCKTAILS! We teamed up with our head bar manager, Ashley, to come up with some creative ways these tiny greens could class up your cocktail. And as summer starts to wind down and the back to school season is looming in every corner, there is still plenty of time to kick back and sip on a delicious MicroGreen cocktail.
Here are some drinks we came up with:
Micro Bloody Maria (see photo above)
First make the season salt mixture. In a food processor blend Kosher salt, black pepper, cumin, garlic powder, onion powder, cayenne pepper, micro cilantro,and micro radish and blend until well mixed. Transfer to a container. Rim a glass with lime juice and dip the rim of the glass into the seasoned salt mixture, muddle 1 tsp micro cilantro, 1 tsp micro radish, and a wedge of lime in the bottom of the glass, add 1.5 oz. of any Blanco tequila, add ice, add bloody Mary mix ( if using store bought i suggest using Zing Zang). You can make them spicy by adding a few drops of your favorite hot sauce. Garnish with a few sprigs of micro cilantro and a wedge of lime. (Micro cilantro and radish available in our Farm Store)
Micro Gin Cucumber Fizz( makes about 4 cocktails)
Take 1 skinned, seeded, and diced cucumber and add to a blender or food processor, add 1/4 cup of micro kale, add 1 cup of water and blend mixture until it reaches a completely liquid state, strain through a sieve to remove any remaining solids, add 2 tbsp of fresh squeezed lime juice to the mixture. In a glass add ice, 1.5 oz. of gin, 3 oz. cucumber kale juice, and 5 oz club soda, garnish with a few sprigs of micro kale, a few rounds of very thinly sliced cucumber, and a wedge of lime.
Micro Bloody Mary
First make the season salt, in a food processor blend Kosher salt, black pepper, micro arugula, micro basil, garlic powder, and onion powder. Transfer to another container. Rim a Glass with lime and dip into season salt, in the glass muddle a lime wedge, 1 tsp micro arugula, 1 tsp micro basil, and 1 tsp micro collard, add ice, add 1.5 oz of Vodka, add bloody Mary mix ( if using store bought then I suggest Zing Zang) garnish with micro arugula, micro basil, and a wedge of lime.
Micro Spicy Margarita
First make the cilantro salt, in a food processor blend Kosher salt, micro cilantro, and 2 tsp of lime zest, transfer to another container. Rim a glass with lime and dip into the cilantro salt, in the glass muddle lime and micro cilantro, add a few very thinly sliced rings of jalapeno or serrano pepper. Add ice, add 1.5 oz. of tequila and a splash of Cointreau, add either margarita mix or fresh lime juice, top off with a splash of 7up and garnish with a wedge of lime.
OR try...
Micro Basil and Watermelon Press( makes 4 cocktails)
Take 4 cups of seedless and diced watermelon and add to a blender or food processor. Add 1 cup of water and process until mixture reaches a liquid state. Strain the mixture through a strainer or sieve to remove any remaining solids. In the bottom of a glass muddle 1 tsp of cane sugar with a wedge of lime and micro basil. Add ice, add 1.5 oz. white rum, 6 oz. of the watermelon juice, and 3 oz. of club soda. Garnish with a wedge of limes and a sprinkling of micro basil.
Happy drinking!
It's official! Heritage Prairie Farm is 100% USDA Certified Organic! Last week we received our official letter from our certifier EcoCert ICO and can finally call ourselves organic. We are over the moon with happiness. Here at Heritage Prairie Farm we have always grown using organic growing practices, but legally we weren't allowed to advertise our farm or products as "organic" without the stamp of approval. If you've ever noticed our MicroGreens at Whole Foods, the display signs have always said "conventional," even though they have always been grown using organic practices. Now we are finally organic on all levels!
There's always been some confusion about this topic, but what does it mean to be ORGANIC? Like actually? I'm going to shine some light on that topic in this week's blog post.
Taken off usda.gov, here are the organic standards as follows:
Organic agriculture produces products using methods that preserve the environment and avoid most synthetic materials, such as pesticides and antibiotics. USDA organic standards describe how farmers grow crops and raise livestock and which materials they may use.
Organic farmers, ranchers, and food processors follow a defined set of standards to produce organic food and fiber. Congress described general organic principles in the Organic Foods Production Act, and the USDA defines specific organic standards. These standards cover the product from farm to table, including soil and water quality, pest control, livestock practices, and rules for food additives.
Organic farms and processors:
Organic Standards
The organic standards describe the specific requirements that must be verified by a USDA-accredited certifying agent before products can be labeled USDA organic. Overall, organic operations must demonstrate that they are protecting natural resources, conserving biodiversity, and using only approved substances. A brief summary is provided below. View regulations.
Organic crops
The USDA organic seal verifies that irradiation, sewage sludge, synthetic fertilizers, prohibited pesticides, and genetically modified organisms were not used.
Contemporary American organic farming has its roots in the humus farming movements that spread across Great Britain and continental Europe from the 1920s through the 1950s. These movements evolved largely in response to the increasing use of synthetic fertilizers and pesticides. The proponents of humus farming believed that the highest quality food and the sustainability of agriculture were achieved by “feeding the soil,” thereby building soil fertility. Their goal was to increase the humus—the fully decomposed organic matter that has reached a stable state in the soil. Humus farming was typified by mixed farms that included livestock, food crops, feed crops, and green manures. Humus farming made little or no use of soluble commercial fertilizers or pesticides, in part because the health of the soil rendered them unnecessary.
The 1960s and 1970s brought more visibility to organic farming in the United States, as public concern over pesticide use increased. In the minds of consumers, the non-use of pesticides was an important part of organic agriculture. The growth of the organic industry during this era led to the establishment of standards and third-party certification. Third-party certification is an assessment process carried out to verify compliance with standards. It involves the producer (farmer), the consumer (buyer), and a third party—the certifying agent who affirms that the product is produced in accordance with the organic regulations.
As the organic industry expanded during the 1980s, different certifiers developed their own standards and certification processes. As a result, some certifiers did not accept the validity of organic certification by other certifiers. These disparities among certifier standards resulted in barriers to trade, which led many to believe that a consistent set of standards was needed: a single set of U.S. standards for organic production, labeling, and marketing. Eventually, Congress passed the Organic Foods Production Act (OFPA) of 1990. This act mandated creation of the National Organic Program (NOP), which is part of the U.S. Department of Agriculture (USDA) and the National Organic Standards Board (NOSB).
Although it was a long process with hoops to jump through, endless paperwork, and correspondence we've finally made it here after nearly seven years of farming. Whew!
And the best part is that we couldn't have done this without YOU, yes, you-our farm fans and customers, by choosing to buy our produce and support a local farm, you are choosing to support organic. We are the first farm in Kane County Illinois to become Certified USDA Organic. That's pretty awesome in our book.
I love scouring the internet looking for other MicroGreen fans and farms that exist out there in the world. Today's video is brought to you by Good Water Farms. Meet Naya- she shows just how easy it is to make a MicroGreen smoothie using fresh ingredients! Yum! Way to go Naya! Have you tried MicroGreens in your smoothie yet?
Can you believe it's the Fourth of July already? I can't! This Summer is going by fast, as it always seems to: The Winter's drag on forever, and Summer is over in the blink of an eye. That's why it is so important to stop, slow down, and take in this time you have with your friends and family. All of us here at the farm hope that you have a fun and safe holiday, full of good food and conversation. Our office and farm store will be closed on Friday, but we'll re-open on Saturday.
Happy Fourth of July everybody!!!
Courtesy of micdembibb
I often go on and on about the nutritional benefits of MicroGreens, but one needs to stop and enjoy the pure beauty of these tiny greens. Before MicroGreens were ever discovered to have a high nutritional value, they were used as an amazing, visual addition to many dishes, used by top chefs all around the world! Their delicate, young seed leaves come in many different colors, sizes, and textures depending on the type of MicroGreen that is grown. From blazing red amaranth to bright green arugula- these little guys pack a ton of flavor and elevate your dish to something that resembles a work of art. Here are some fabulous food photographs of MicroGreens that are most definitely wall worthy.
Courtesy of cirogarodriguez
Courtesy of zhastert
Courtesty of approachableworld
Courtesy of hueezer
Courtesy of tinyacres
I love finding video's online of other people and farm's who grow MicroGreens. Today's video comes to you from Caley's Kitchen Garden and although Caley grows her MicroGreens a little bit differently than we do, it's still super neat to show folks the start to finish growing process on these awesome little greens.
Enjoy!
On a recent visit to both my local library and book store, I noticed that books on MicroGreens are literally starting to sprout up everywhere! I was happy to see several books available out there on the market with tips on how to either grow your own MicroGreens or how to nutritionally incorporate them into some pretty yummy sounding dishes.
With simple instructions, Microgreens: A Guide to Growing Nutrient-Packed Greens by Eric Franks and Jasmine Richardson, shows readers how to grow their own little greens of arugula, basil, purple cabbage, chard, radishes, broccoli, cilantro, and more.
Microgreens teaches the easy process of how to plant and grow, as well as how to harvest little greens, which on average is about 2 weeks after sowing. Eaten alone, as a salad, or added to soups, entrees, sandwiches, burgers, or anything else, these tiny greens of nutrition will enhance everyday food and life!
Microgreens are the first true leaves of herbs and vegetables -- and today's hottest gourmet garnish. Microgreens is a practical guide to growing arugula and other popular mini-greens that offer a multitude of colors, textures and distinct flavors, as well as high levels of concentrated active compounds. Microgreens pack a powerful nutritional punch, are easily grown in containers as small as a bowl and can be ready to harvest in a week, giving quick rewards for the effort. Hill offers expert guidance on successfully growing, harvesting and preparing the 20 most popular microgreens. Her comprehensive instructions explain which containers and growing media to use, how to prepare and sow the seeds, when and how to harvest and how best to store the bounty.
Microgreens, the young seedlings of herbs, vegetables, beans, seeds, and grains, contain four to six times the vitamins and phyto-nutrients found in mature leaves of the same plants. This comprehensive resource explains how to grow microgreens at home, both inexpensively and easily. It provides detailed instructions for selecting seeds and soil, along with guidance on proper temperature, light, and ventilation. Also covered are methods for both small- and large-scale growing of microgreens, how to extend harvests, and techniques for preventing contamination by bacteria and mold. Filled with how-to information and vibrant full-color photos by the author, the book explores every aspect of this unique form of gardening.
It takes just a few dollars and a few days for you to start enjoying fresh, healthy produce grown indoors in your own home. Imagine serving a home-cooked meal highlighted with beet, arugula, and broccoli microgreens grown right in your kitchen, accompanied by sautéed winecap mushrooms grown in a box of sawdust in your basement. If you have never tasted microgreens, all you really need to do is envision all the flavor of an entire vegetable plant concentrated into a single tantalizing seedling. If you respond to the notion of nourishing your guests with amazing, fresh, organic produce that you've grown in your own house, condo, apartment, basement, or sunny downtown office, then you'll love exploring the expansive new world of growing and eating that can be discovered with the help of Indoor Kitchen Gardening.
Do you know that feeling when you're starving, you need to feed your family, reserves are low, but you just don't feel like making a run to the grocery store? It is at that moment, I channel my obsession with the Food Network's Chopped. In case you haven't heard of it, the premise of the show is that four chef's compete in three rounds: an appetizer, entree, and dessert round to make the best dish using the most random "secret" ingredients you can possibly think of combining to win $$$. Strange ingredients are revealed such as bacon jelly, sea cucumber, goat brains, and rose water syrup! Yikes. Thankfully I don't have any of those ingredients lying around, but the show really does help instruct you on how to cook on the fly and choosing flavor combinations. You can dig around your pantry and fridge, pulling out the "secret" ingredients you just didn't realize you had, and make the most amazing, creative dishes to date.
I have also recently become obsessed with the food app Epicurious. It is very helpful with thousands of recipe ideas, programmable shopping lists, and the best part- you can plug in random ingredients you have in your kitchen and it will present you with a recipe! I highly recommend checking it out, as it is very useful and FREE. I have often suggested this app to our farm CSA members, especially our first timers. CSA stands for Community Supported Agriculture, where members get a share of our veggie harvest throughout the growing season. Joining a CSA is an amazing experience, but you may open up your box, see kohlrabi, and think to yourself, "what in the world is that?!" Technology is at our very fingertips, so why not use it to your full advantage? Plug in 'kohlrabi' and Voila! Twenty recipes at your disposal... And you might just find out that something as foreign sounding as 'kohlrabi' is the most delicious thing you've ever tasted.
Kohlrobi
And besides seeking out new and unique ingredient combinations, I love adapting recipes. Some folks think that they must follow a recipe to the 't' and this is not so. Cooking is a lot of fun and playing with ingredients is the best part. It's also how you can come up with the most amazing, secret family recipes that your friends will beg you endlessly for. And it's a great way to express yourself-creatively!
So today, MicroGreens are my secret ingredient. I often get asked by customers, "well, what can I do with them besides throw them in a salad?" My first thought is sometimes to yell, "C'mon people! Let's get those creative cooking caps on!" But then I remember that there was a time when I was definitely culinary clueless and that everyone is at different points on the cooking scale. And if it wasn't for guidance from family, friends, or cookbooks, I would never be where I am today. I have blogged about ways you can add MicroGreens to many dishes, but I'd like to share a recipe that truly transforms these tiny greens: MicroGreen Pesto! Using half basil, half MicroGreens, I also substitute the pine nuts and parmesan for walnuts and romano cheese. Why? Because that's what I had lying around my house, of course.
MicroGreen Pesto
Ingredients
Make it
Once you have made this delicious, fresh MicroGreen Pesto, there are tons of different things you can make with it! Pesto is incredibly versatile, nutritious, and can be incorporated into several dishes.
The pesto possibilities are endless :)
I am betting everyone had a wonderful Memorial Day (it was so beautiful out!) and hopefully between all the sunshine and cookouts, you took a moment to thank all of those who have fought to keep us free. Memorial Day for me was always the true kick-off to Summer. Much anticipated, I love the exciting feeling that for the next three months, the weather will be amazing, the food ever so fresh and bountiful, and we basically use our grill exclusively. I'm already starting my Summer "to-do" list, preparing to soak in as much of the great outdoors this season, especially after such a harsh Winter. Do you have a Summer "to-do" yet?
Summertime is also when we probably host the most family and friend get-togethers, or attend them in equal measures. Between graduation parties, block parties, and impromptu cookouts, I always recommend having a great arsenal of ingredients so you may make some quick, fresh, & creative appetizers at a moments notice. MicroGreens are one such versatile ingredient to always have on hand. You'll wow your friends and family with how much fresh flavor these tiny greens have, plus they add some fancy flare to nearly anything. I compiled a few favorite dishes I love making in the Summer using our MicroGreens:
4 oz. softened cream cheese
1 tablespoon chopped chives
1 tablespoons chopped parsley
1/8 teaspoon lemon zest
1/8 teaspoon finely minced garlic
salt & pepper, to taste
Mix all ingredients together into a bowl. Delicious on sandwiches, crackers, bagels, etc. For the Open Faced Turkey & Herb Flatbread Sammies, simply spread 1 tablespoon of the Lemon & Garlic Herb Cream Cheese over 1 wasa crisp bread and top with smoked deli turkey and micro greens.
Heat oven to 375 degrees. Combine butter, salt, and 1 cup of the water in a medium saucepan over medium-high heat; bring to a boil, and immediately remove from heat. Quickly stir in the flour with a wooden spoon until combined.
Return to medium heat; cook, stirring vigorously, until mixture pulls away from sides and a film forms on bottom of pan, about 3 minutes. Remove from heat; transfer to a bowl to cool slightly, about 3 minutes. Add 4 eggs, one at a time, mixing well before adding the next one. Stir in cheese and black pepper.
Whisk remaining 1 egg with the 1 tablespoon water in a small bowl. Line two large rimmed baking sheets with parchment paper. Transfer dough to a pastry bag fitted with a 3/8-inch plain tip. Pipe dough into 1-inch rounds about 1 inch apart. Smooth with a moistened finger to ensure even rising. Brush with egg wash. Bake until puffed and golden brown, about 25 minutes. Gougeres should feel light and airy. Transfer baking sheets to wire racks to cool completely. Store up to 1 week in airtight container.
To assemble, slice gougeres in half crosswise. Spoon on 1/2 teaspoon tomato relish; top with pancetta and micro arugula. Replace the top, and serve.
Of course MicroGreens are incredibly delicious, adding amazing flavor and a stunning visual addition to your foods, but sometimes when it comes to nutrition, folks often forget all the beauty benefits that come along with getting healthy.
Here are some perhaps lesser known beauty benefits of the yummy veggies that we love to grow and harvest as MicroGreens. And remember, when you eat the "micro" version of these nutritious vegetables, you're actually getting on average about 4-6 times more vitamins and nutrients than the adult vegetable. Are you ready to say hello to gorgeous?
Arugula- High in vitamins A, K, + C.
Contains eight times more calcium than iceberg lettuce, plus high levels of Vitamin K, a vitamin which helps you absorb calcium better! This means healthier bones and teeth.
You'll have an award winning smile with Arugula!
Purple Cabbage- High in vitamins A, K, + C. Has high levels of Vitamin A, a nutrient that provides a variety of functions in your body. It produces retina pigments for your eyes, maintains vision health and improves vision at night.
Your eyes will shine!
Broccoli- High in vitamins A + C
Broccoli contains a substance called glucoraphanin which gets converted into sulforaphane resulting in healthy skin and repairing of skin damage. Thus, eating broccoli renews your skin more quickly and gives your complexion a beautiful natural glow.
Get the glow with Broccoli!
Kale- High in vitamins A, K, + C, Besides its rich vitamin content, kale is also known to be packed with Omega-3 and Omega-6 fatty acids. You will notice a change in the elasticity of your hair. Besides strengthening your hair roots, blood circulation in your scalp is made stronger when you eat kale. Thus, the growth rate of your hair increases.
Let that hair down!
Radish- High in vitamin C, A, + K, as well as phosphorus, zinc, folate, calcium, potassium, omega 3, sulfar, silicon, + selenium; ALL nutritious for skin. These vitamins also help protect your skin from harmful UV rays. Radishes also contain raphanin, a substance to help balance thyroid hormones to help keep you at your perfect, beautiful weight.
Maintain body weight!
Pak Choi- High in vitamins A, K, C, Pak choi can help you stay away from a number of skin disorders, like blemishes, discoloration, spots, wrinkles etc. It is another outstanding skin benefit of the anti-oxidants present in the vegetable. Once you start eating it in a regular manner, your skin tone is improved and aging process is delayed.
Mustard Greens- High in vitamins A, K, C, + E and beta-carotene. They also contain vitamin B6, folic acid, magnesium, calcium, iron, niacin, vitamin A, and are an excellent source of phytochemicals thought to prevent cancer. Mustard greens are used to treat bladder inflammations and to stop hemorrhage. Eating mustard greens is thought to offer great benefit to individuals suffering from conditions ranging from asthma to heart disease to menopausal symptoms.
There is good reason that most people haven't heard about MicroGreens, and that is because they haven't been around for that long! According to a local industry source, MicroGreens started appearing on chef menu's in the 1980's around San Francisco, California.
It wasn't until the 1990's that MicroGreens became more popular, with the first documented use of the word "microgreen" in 1998. Spreading East, MicroGreens are now grown all over the U.S. and in several other countries.
The first recorded varieties grown specifically as MicroGreens were arugula, beets, kale, basil, cilantro, and a medley called Rainbow Mix (We like to call our mix the Healthy Mix! ) Today there is an ever increasing number of varieties being grown as MicroGreens. At Heritage Prairie Farm, we grow Arugula, Kale, Broccoli, Radish, and the Healthy Mix Blend (a combination of Kale, Broccoli, Pak Choi, Mizuna, Mustard, and Purple Cabbage) We also grow MicroGreen Basil, Dill, and Cilantro seasonally available at our Farm Store.
With MicroGreens gaining popularity in the food world, roughly around 2010, MicroGreens started to appear at grocery stores so that food enthusiasts alike could enjoy them at home.
In 2012, researchers at the USDA Agriculture Research Service finally conducted research on the nutritional make-up and shelf life of MicroGreens, testing 25 most commonly available MicroGreens. It was this research that gained the attention by National Public Radio and the Huffington Post, and other media outlets. The discovered high nutritional value of MicroGreens began to peek everyone's interest, not only as a flavorful and visual addition to a dish, but as a powerful supplement as well.
Today, MicroGreens are still subject to a shorter shelf life and researchers continue to investigate ways to extend their shelf life by optimizing their packaging and exposure to light. So currently, enjoy our MicroGreens within 7 days of harvest, sprinkling them daily in your breakfast, lunch, and dinner.
At Heritage Prairie Farm, we are proud to be a Midwest leader in the MicroGreen industry!
Whenever I introduce MicroGreens to anyone for the first time, I always notice this look of confusion when I show them these tiny, clover-like leaves and tell them it's Kale (or whichever micro it may be that day) Curious and suspicious, folks lean in to learn more.
They always respond with "But how is that Kale?"
This is probably no surprise, but vegetables don't always look like their adult versions that you are familiar with seeing at your local grocery store or farmer's market. They don't even look like the plant starters you may buy in the Spring to start your own home gardens. At the very beginning, most vegetables when started from seed, grow these early unique leaves called the cotyledon, or seed leaves. And like most creatures on this Earth, we all look the same at the early stage of our life. Well, so do vegetables! You will notice the seed leaves on most veggies will look nearly identical. But it's these special leaves that pack the powerful nutritional value of MicroGreens, and why they are so important to eat at this young stage.
Here's a little scientific definition on cotyledons:
cotyledons are photosynthetic, the cotyledons are functionally similar to leaves. However, true leaves and cotyledons are developmentally distinct. Cotyledons are formed during embryogenesis, along with the root and shoot meristems, and are therefore present in the seed prior to germination. True leaves, however, are formed post-embryonically (i.e. after germination) from the shoot apical meristem, which is responsible for generating subsequent aerial portions of the plant.
I love this time lapse video on growing MicroGreens, provided via the Sprout People out of San Francisco, California (see above) It really helps people understand the growing process better. And if it's still a little confusing, check out this handy illustration below on plant growth.
Isn't nature just the coolest?
“A mother is the truest friend we have, when trials heavy and sudden fall upon us; when adversity takes the place of prosperity; when friends desert us; when trouble thickens around us, still will she cling to us, and endeavor by her kind precepts and counsels to dissipate the clouds of darkness, and cause peace to return to our hearts.” -Washington Irving
You probably already realized, but Mother's Day is right around the corner. Sunday, May 11th to be exact! Growing up, Mother's Day was a big deal in our household. My mom did so much for our family, always giving and doing everything so selflessly 365 days a year, and having a positive attitude the entire time. It was always very important we made sure she knew she was appreciated on Mother's Day. My two favorite things to do for her on Mother's Day was cooking her breakfast in bed and then spending the rest of the day in the garden. This year we are throwing a Mother's Day Dinner at the farm-see ticket info here.
Breakfast always included a mug of fresh coffee, crispy bacon, strawberries'n'cream, and a yummy omelet. We would sit at her feet, eagerly awaiting to hear if she approved of our cooking. Actually, one of the very first things my mother ever taught me how cook was an omelet. Teaching your children how to cook is one of the best gifts you can ever give them, with studies that show people who cook for themselves tend to lead healthier lives. And perhaps, you will get breakfast in bed as an extra bonus!
Here is a Mushroom and MicroGreen omelet recipe from Marth Stewart:
I love putting MicroGreens in omelets, it's a great way to start your day!
And if you're still trying to figure out a cute gift idea for a Mom out there, I love this idea of growing a quick MicroGreen herb garden tray for the windowsill. Your mom can either snip the herbs off right away and enjoy them at micro stage, or she can let them continue to grow, maybe even transplant some.
It would be a fun day project to do with the kids too!
What does your family do for Mother's Day? Please share with us!
Earth Day is one of our favorite secular 'holidays' here at the farm because it is a day to celebrate and support environmental protection. Earth Day is recognized by over 192 countries around the world- that's pretty amazing! At Heritage Prairie Farm, we are very passionate about our sustainable practices and love to educate others on how they can reduce their carbon footprint. Earth Day was originally created as a day for peaceful demonstrations on environmental reform in 1970. You can learn more here by checking out the Earth Day Network.
In honor of Earth Day, we teamed up with Tom Feeney and Sarah Ashenden of Fit 26 to give a presentation about our MicroGreens and farm to the Mesirow Financial Group. A big thanks to Tom and Sarah for having us out! I couldn't imagine a more appropriate day to talk about our farm, organically grown products, and raw honey. Tom and Sarah coach different groups to take their 26 day fitness and nutrition challenge:
FIT26 is a twenty six day Nutritional Challenge. Don’t worry – it’s a manageable 26 days! The program leads participants to understand their own nutrition choices while forming new ones, one day at a time. We aim to change the way in which the staff in the program look at food, read labels, grocery shop, and cook for their families over the course of the 26 days. There is a growing need for nutrition education for most Americans. Our goal is to provide that education and inspire the participants – your employees - to change their habits. We understand food as a necessity, but believe in the power of real, whole, unprocessed foods to change people’s lives. Our team of community leaders manages the FIT26 process completely. The FIT26 Nutritional Challenge not only creates healthier employees, it also brings a sense of community, collaboration and well-being to the organization.
They asked our farm to come out to educate their members about the immense nutritional value of MicroGreens and the importance of supporting local, organic farms. In honor of Earth Day, we also touched upon the health benefits of raw honey and the widespread problem of Colony Collapse Disorder. I truly believe that education is the foundation for change and everyone can do their small part in a big picture.
Happy Earth Day everyone!
