Did you know that summer squash can also be round? With a similar texture and flavor as zucchini, these little squash balls add a whole new frontier for culinary exploration. Try stuffing them, grilling them, and frying them to maximize their unique shape and reduced water content!
The Kale Mix may be one of the most versatile blends in the microgreen lineup! From omelets and frittatas to soups and flatbreads, the kale mix can be used on several dishes for meals throughout the day!
So sorry to those who think this delicious and herbaceous ingredient tastes like soap. For those that are genetically lucky, we recommend adding cilantro microgreens to tacos, stir-fry dishes, and in your favorite ceviche recipes.
Are you brave enough to try the spicy mix? This delicious blend is marked by the peppery goodness of arugula with the bold flavor of radish. Other greens are added to complement and soften this extreme flavor combination.
Not only is the rainbow mix beautiful, but it tastes as good as it looks! One our favorite garnishes, salad toppers, and showstoppers!
With the flavor and nutrient-density of its grown-up version (the broccoli crown), these microgreens go great on salads, in coleslaw, and atop your favorite dips!
You have to check out this unique blend of microgreens! This is packed with your favorite Asian Greens like pak choi, tatsoi and mizuna
Holy Shishito, we love these peppers! They are often called roulette peppers because 1 in 10 can be somewhat spicy. These typically sweet peppers make a great snack or side dish especially when sauteed in your favorite spices!
This flame-colored root isn’t your average beet! It was specifically bred with flavor in mind by Dr. Irwin Goldman at the University of Wisconsin, Madison. His goal was to make a beet so sweet it could be eaten raw, and boy did he succeed! Check back for local and seasonal availability November-February in Arizona and August-October in New York!