My Story

Gardening and nutrition were always of interest to me. I stayed current on the latest findings in nutrition and understood that whole foods were an essential part of good health. I also knew that a lot of our whole foods were not locally sourced and were coming from thousands of miles away. For every moment they sit in transportation they lose nutritional value. Sometimes what I found at our local store was already several days old.

I had an idea to start an outdoor garden but was quickly discouraged in competing with caterpillars, beetles, and spiders (not to mention the bird droppings and tiny eggs I found)! A lot went into in the compost tumbler.

I finally came to the conclusion that I could not control the insects, weather, or other natural causes without compromising my goal to stay as organic as possible, so I researched another way.

This was my introduction to microgreens. They've been decorating restaurant plates for years but getting no further attention. I was so impressed to find that Microgreens are 4-40% more nutrient dense then the adult plant and are considered a complete nutrition food. They offer superior flavor, come in many varieties and can be grown year-round no matter where I live. Ours are free of GMOs, pesticides, fertilizers, animal waste, airborne chemicals and yes, free of bugs and spiderwebs.

Over the course of 3 years, I have experimented with many varieties with great success. My goal is to expand my offerings with fresh herbs and lettuce and provide our local restaurants and caterers with fresh leafy greens beyond the normal growing season.