Never heard of microgreens? Well, you are missing out!
Microgreens are the first leaves of a greens, herbs and flowers. They are flavorful, colorful and good for you. Unlike sprouts, microgreens are not grown in water, resulting in more nutrients. Like little powerhouses, they carry a greater punch of nutrients than mature greens.
I was introduced to these tiny, little bites of deliciousness at the Casey’s Farm Farmers Market. Our local farm, Farming Turtles grows numerous types of microgreens, such as:
- Onion
- Purple Kohlrabi
- Red Amaranth
- Red Cabbage
- Red Russian Kale
- Ruby Red Chard
- Tasoi
- Arugula
- Beet
- Carrot
- Chervil
- Cilantro
- Celery
- Basil
You can get some of your own microgreens at your local farmer's market and of course, at Whole Foods Market. You can interchange any microgreen in a recipe, resulting in a touch of various colors and mild to spicy additions of flavor.
Here are some of my favorite ways to use microgreens:
For breakfast try a slice of toasted bread with fresh avocado, an over easy egg, and a crisp handful of microgreens.
For a delicious appetizer you can't go wrong with Filo pastry cups filled with homemade egg salad and garnished with microgreen sprigs.
For lunch or dinner enjoy a Caprese salad. Slice fresh mozzarella and tomatoes, top with microgreens, then drizzle with olive oil, salt & pepper.
Leave a comment below, and let me know how you enjoy microgreens!
Simply,
In the spirit of full disclosure, this post contains affiliate links. Please note that I only recommend products & brands that I use and love myself.
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