Our second market day of the season was blustery cold under a cloudy sky – and full of smiling people excited for fresh, local food and flowers.
We eventually did make it back home. I cooked up some spicy chili with tomatoes canned last summer, (vegan) chorizo, and our micro-greens on top. It was seriously delicious.
Completely addicted to our own micro-greens, I also served them on top of pizza tonight:
We had a delightfully happy customer return to our booth this week for her “ration” of micro-greens (her word, not ours!). She doubled her ration for this week with a smile on her face. Here were the micro-greens before harvest:
And the salad mix:
We absolutely love providing people with fresh, nutrient packed greens. Thanks for your support.
As a twist on our usual things, this week we started pre-sprouting a little ginger. This is our experimental crop of the season. It will be ready for harvest in the fall as tender baby ginger. YUM.