the shoots of salad vegetables such as arugula, Swiss chard, mustard, beetroot, etc., picked just after the first leaves have developed.
In general, microgreens contained considerably higher levels of vitamins and carotenoids—about five times greater—than their mature plant counterparts
We grow custom flats of microgreens every week.
You can choose up to two different greens per tray - broccoli, kale, sunflowers (peas are full trays only)
You can order one time or have a standing weekly (or bi-weekly) order
Flats are $10
Pick up is on Wednesday each week at Growing For Good
For more information or to start your microgreens subscription, please give us a call 608-637-8200 or email us at firstname.lastname@example.org
New!!!!! Trial expansion for PRWS families
We are looking to expand the Growing For Good Microgreen program by offering a weekly bag of fresh-cut microgreens. We are offering a 6-week trial of this new program with our PRWS families.
The microgreens will be grown at Growing for Good and will be delivered every Thursday to PRWS. Varieties that will be available are: broccoli, kale, pea, radish and sunflower.
The cost will be $36 for the 6 weeks of microgreens
First delivery will be December 5th.
If you would like to participate in our trial, please fill out the form that is in your parent mailbox or download the form here and return it to Justina Manspeaker’s parent box by November 22nd.
Everyone needs an extra dose of vitamins and antioxidants during the cooler months!
How are Microgreens different from Sprouts?
Sprouts are germinated or partially germinated seeds. A sprout consists of the seed, root, stem.
Microgreens are harvested without the roots and have stronger flavors compared to sprouts. They come in a wide selection of leaf shapes, textures and colors.
Microgreens are grown in soil or soil-like materials such as peat moss.
Sprout seeds are soaked in water for usually eight hours and then drained.
Microgreens are planted with very low seed density compared to sprout processing and are grown in the high light.
Sprouts are grown with a high density of seed is placed inside of sprouting equipment or enclosed containers. The sprouting process occurs in dark or very low light conditions.
The seed germinates rapidly due to the high moisture and humidity levels maintained in the enclosures. After a few days of soaking and repeated rinsing in water (several times a day to minimize spoilage), the processing is complete and the sprouts are ready to consume.
Crop times are generally one to two weeks for most varieties. Microgreens are ready to harvest when the leaves are fully expanded. Once removed from their growing environment, these trays of microgreens must be used quickly or they will rapidly begin to elongate and lose color and fl
The dark, wet, crowded conditions iused for growing sprouts are ideal for the rapid proliferation of dangerous pathogenic bacteria.The conditions that are ideal for properly grown microgreens (light and air) do not encourage the growth of dangerous pathogens. These growing methods would not work for the production of sprouts.