by Chef Kendall Huff
Native Foods Cafe
(I'd start a magical micro greens farm!)
I have NEVER said that statement out loud until last week. I have no idea what lottery, how much was involved, or even where to purchase them, but last week I heard loads of people tossing around their “If I won” wishes. I heard an island, a house, get out of debt, and land in Costa Rica. All very lovely ideas indeed. When a cook asked me this question in our Chicago Wicker Park Native Foods, I could not come up with an answer. Of course something food related it would be, but what? So…. days later, I came up with my answer. If I won the lottery, I would buy acres of land and grow…Wait for it…. MICRO GREENS! I would be the Queen the Greens!!
Micro greens are tiny edible plants, usually vegetable garden plants that are grown in quantity and harvested while they are still juvenile plants. They are grown in a medium like soil or a hydroponic grow pad, and are usually grown and harvested at about 10 days, which is usually 7 or 8 days past the sprout stage. They are grown in trays and can be grown right on your kitchen countertop or outdoors on a porch or patio, but if the lottery ticket is involved here, I’d go all out!!
Micro greens have been produced in the United States since about the mid 1990′s beginning in Southern California. Initially, there were very few varieties offered. The basic varieties are Arugula, Basil, Beets, Kale, Cilantro and a mixture called Rainbow Mix. They are now being grown in most areas of the country with an increasing number of varieties being produced.
Commonly grown varieties of microgreens include: Amaranth, Arugula, Beets, Basil, Cabbage, Celery, Chard, Chervil, Cilantro, Cress, Fennel, Kale, Mustard, Parsley, Radish, and Sorrel.
How to Grow Micros
Microgreens can be planted outside in mild climates all year. In colder regions, these seeds can grow outdoors, except during winter. Raised beds are a good idea to use when planting, especially in climates where soil slowly warms. Plant seeds in full sun with soil that is kept moist and well draining, fertilize lightly.
Indoors, microgreen plants should be placed in bright light. The container size should be wider than deep and filled with a loose planting medium such as vermiculite or perlite. In both situations, plant seeds approximately 1/8 inch deep and make sure the soil is moist. For harvesting acres, plant the seeds every seven days. Soon after sprouting, from 6 – 10 days old, plants can be harvested with a small cutter. Grab small clusters of the crop and cut just above the soil line. Some seed instructions suggest harvesting before the true leaves develop; follow specific seed packet instructions for each type of micro green crop.
You can get at home micro green grow kits that are pretty cheap and are super fun.
Micros VS Sprouts
Micro greens are not the same as sprouts. Sprouts are simply germinated seeds. What is eaten consists of the seed, root, stem and pale, underdeveloped leaves. Sprouts are produced entirely in water. The seed is not actually planted. A high density of seed is placed inside of sprouting equipment or enclosed containers. The seed germinates rapidly due to the high moisture and humidity levels. Seeds can also be sprouted in cloth bags that are repeatedly soaked in water. The sprouting process occurs in dark or very low light conditions.
Micro greens are not grown in water. The seeds are planted and grown in soil or a soil substitute such as peat moss, or other fibrous materials. They are generally grown in high light conditions with low humidity and good air circulation. The seed density is a fraction of what is used in sprout processing so each individual plant has space in which to grow and develop. Most varieties require 1-2 weeks growing time, some 4-6 weeks. Some micro greens are sold while still growing, rooted in soil or other growing medium, so that the end user can cut them. If the stem is cut leaving root behind, and it is not produced in water, it is a micro green, not a sprout.
Micro greens can be used as a full salad, or garnishes on aps, salads or entrees. Check out this recipe of a basic risotto spruced up with some beautiful micros!!
For the Veggie Stock:
4 ounces dried shitake mushrooms
1/2 cup boiling water
2½ cups vegetable broth
¼ cup lemon juice
1 t. Sea Salt
For the Rice:
2 T. olive oil
2 large cloves garlic, finely chopped
½ cup finely chopped onions
8 ounces heirloom carrots, blanched, shocked and sliced
1 t. dried thyme
1 cup uncooked Arborio rice
½ cup dry white wine
1 T. dairy-free soy margarine
Cherry Tomatoes, halved
Asian Micro green Mix
1-In a small bowl, combine the boiling water with the shitake mushrooms, and let them soak, uncovered for 30 minutes. Drain the liquid into a medium-sized saucepan and toss the mushrooms in the bin. Transfer vegetable broth to the saucepan, bring the mixture to a simmer and cover.
2- In a heavy bottomed saucepan over medium heat, heat 1 T. of the olive oil.
3. Add the chopped garlic and onions and cook, stirring occasionally, until the onions are tender and translucent, about 6-8 minutes. Add the carrots, thyme, and cook until the carrots are soft, about 4 minutes.
4. Add the remaining 1 T. of olive oil and the rice, and, stirring constantly, cook until the rice is evenly coated and translucent about 4 minutes.
5. Add the wine, stirring constantly, until all of the liquid is completely absorbed.
6. Ladle ¾ cup of the simmering stock into the rice and cook, continuing to stir, until most of the liquid is absorbed.
7. Continue to add the broth in ¾-cup increments, allowing the liquid to be absorbed before another addition, until the rice is translucent around the edges but still solid in the middle and the rice is of a creamy consistency, about 20 minutes.
Native Foods Cafe, vegan, vegan food, vegan recipes, vegan restaurant, micro greens