All season at the market we have a rectangular basket at the front of the Indian Line Farm table that always holds the micro greens. We pack little ziplock bags full of them, and they go for 3 bucks a pop which can seem steep when you hold the tiny bag in your hand, especially weighing it against a big voluptuous bunch of kale, which also sets you back 3 bucks. So I often end up having to argue in defense of micro greens.
Here I go.
First, just let go of the name. They’re really just sprouts, so if you’re the type who feels at ease and at home in natural food stores (you know who you are, and you’re probably eating nutritional yeast on your popcorn right now like me), just call them sprouts. They’re the baby greens of whatever combination the farmer has chosen, but ours are mostly radish, swiss chard, mustard, kale–that sort of thing. “Micro greens” makes me think of restaurants in California in the 90’s I’ve never been to. It’s snooty. But really, they’re just tiny greens.
Because they’re tiny, they’re really delicious and tender and fun to eat. (Now’s the part where I open a bag and you taste them–see?) And apparently they’re REALLY good for you too, so that’s a bonus.
When it comes down to it, a bag of micro greens might just be the biggest bang for your buck. First–because we really pack them in there and a tiny bag can end up nearly bottomless. But second–because once you have a bag, you can transform any dish into something more exciting through the micro green effect. More on that in am moment.
How do you use micro greens? Use them constantly on everything, included, but not limited to:
tacos, scrambled eggs, sandwiches (especially egg or chicken salad, yes! yes!), pizza (just don’t tell my husband), tossed with roasted vegetables, burgers, grilled anything, in salads, on salty fried soba noodles, bowls of noodles, any noodles, avocado toast, cheese toast, grain salads, bean salads, green salads, or possibly my very favorite: on crackers and cheese.
(There’s also a little bit of Food in Jars‘ Peach Mostarda on there, because it’s just about the best thing I’ve tasted in a long time.) But it’s all the micro green effect–once you’ve got micro greens on there, it all gets fancy and green and alive.
Have I convinced you? I’ll be at the GB farmers’ market tomorrow with a full basket, and if your market is elsewhere, I’m guessing there are micro greens tucked into some table where you are. Try them. Trust in the micro green effect.
Oh, and before we hit the weekend, I’ve got two little things.
The first is that I’ve got a cheese class coming up on June 13 and there are a few spaces left. Registration is here!
The second is that I’m in the process of doing a bit of a long overdue site redesign. I’m working mostly on clarity and functionality, because a lot of stuff here (including subscriptions- I know!) just isn’t working very well. So if there’s an element here that’s tripped you up or you haven’t been able to find something, will you let me know? I’d be so grateful.
Happy weekend, friends. I hope it’s long and wonderful.
Occasionally I teach workshops, and I have one coming up this fall. Join me and stellar novelist 
I just wandered here to find something to do with the rhubarb we just cut from the neighbors yard (I’m am almost certain I saw a rhubarb drink recipe last spring??). And upon reading this post I am officially pumped for the opening day of our farmers market tomorrow!!! I was dreading the thought of packing and unpacking and then repacking my car and wrestling with my tent. But now I can hardly to wait to hang up my wares (handsewn kitchen and home things. Useful things.) and line up the fresh bread from the local bakery (just in case I don’t sell any of my wares, it’s nice to have a back up). I’m looking forward to reconnecting with the familiar faces of the regulars and picking the brains of the folks who are just in for the holiday weekend. Yay!! Tanks!! 🙂
Oh yay! But also, rhubarb coming this week, I promise. Also:
http://www.eatingfromthegroundup.com/2010/05/rhubarb-ginger-soda/
http://www.eatingfromthegroundup.com/2014/06/the-horse-feathers/
This first recipe is my absolute favorite summer refresher! So I pre-package 2 pounds rhubarb, cut into 1-inch pieces in the freezer to be able to make this later when it gets REALLY hot!
I’m so glad you said this Susan- I do the same! Rhubarb freezes so well, and then this syrup is the best in August.
So, here’s my frugal, food security comment: yes, it’s wonderful to buy those little baggies full of nutritious, delicious micro-greens (sprouts), but there’s no need to do without if the budget is super- tight. They are easy to grow, even in-doors on windowsill that gets lots of sunshine or alternate light source. Outdoors in big, shallow pots/ platters placed on balcony, railings, patio, doorstep, whatever minute space you may have. Window box. It’s so important to eat well. I’m so vocal on this topic because organic food tends to be so expensive, and many people do not think that they manage to have it as a daily part of their diet, and well-being. Alana, I very much appreciate your encouragement to eat well, as evidenced by this post.
Absolutely true, Margit- thank you! Sprouts for all…
I’m so glad (as usual) that I took your advice at the farmer’s market today to buy two different bags–they are delicious! And the bags go on and on (I actually distributed them among other larger containers once I brought them home–the bags pack quite a generous amount). Thank you for your great tips on ways to incorporate them. I put generous handfuls on top of a reheated eggplant tomato soup tonight, and it really brightened it up.
I’m so glad, Marie. Glad they were a hit 🙂
I adore microgreens! And I’m so happy to hear that you’re liking the peach mostarda!
I’ve already decided to make LOTS of it when peach season comes- it’s so wonderful Marisa!
Going to our Farmer’s Market tomorrow, I’ll be on the look-out (even though I’d rather get mine from YOUR table)!
Thank you for this timely post!! I just bought micro greens two weeks ago (which lasted forever, by the way… you’re not kidding when you say a bunch is packed in a tiny container), and decided to grow my own! They’ve just started popping out of the dirt in my container in my tiny city apartment! I couldn’t be more jazzed about it if I tried. Getting my fiance on board, well that’s been interesting. He’s willing to add them to our daily smoothie (we’ve progressed from just “a little spinach” to all sorts of green stuff), but he keeps questioning why we’d want them in there. Thanks to your post, I have a few more things in my bag of “because’s” to share with him (Alan, look how pretty they are on cheese and crackers!). Thanks! Wish I lived closer to you to stop by your farmer’s market. I’m over in Boston, so I’ll just visit the ones around here. Cheers!
Have you tried the Meadowbrook smoked feta? So delicious!
I have- it’s SO good. I have yet to find something from them I don’t like.
Just to add to your justifications Alana 🙂 when selling micro greens, as with selling any baby vegetable, the producer is foregoing all that extra growth that would mean more to sell later on…so I figure we, as consumers, are just paying for that up front! Not to down play all the yumminess as you said already 🙂