Welcome to iGrow News, Your Source for the World of Indoor Vertical Farming
VIDEO: Get An Inside Look At A Vertical Indoor Microgreens Business - From Growing Systems To Harvesting
Located in East Garfield Park, Garfield Produce Company is an indoor vertical farm and a licensed wholesale food establishment in the City of Chicago
More About Garfield Produce Company:
Website: https://www.garfieldproduce.com/
Instagram: https://www.instagram.com/garfieldpro...
Twitter: https://twitter.com/garfieldproduce
Located in East Garfield Park, Garfield Produce Company is an indoor vertical farm and a licensed wholesale food establishment in the City of Chicago.
The company was formed with the social mission of serving the neighborhood by building sustainable wealth and creating employment in Chicago’s impoverished areas while growing some of the highest
VIDEO: The Microgreens Show | Episode 9 | Farmers Market
Our mission to invigorate lives and transform communities through fresh food resonated and we developed a loyal following. Ever grateful to live our passion, we're eager to keep expanding and sharing our harvest
September 12, 2019
Emerald Garden Microgreens talks about the benefits of participating in Denver farmers markets.
About Emerald Garden Microgreens:
https://www.emeraldgardens.farm/
While a grad student at MIT, health and personal challenges led me to leave school. I moved to Colorado when Dave, a childhood friend, pitched it as the ideal place to regroup. After landing a landscaping job, I envisioned cultivating communities by increasing access to delicious fresh food; inspired, I started planting microgreens. The more micros I grew, the more of them I ate; the more I ate, the better I felt! My health improved dramatically—even my outlook and mood shifted.
I finally experienced the renewal I had been seeking. With Dave as co-founder, we took a huge leap of faith and established Emerald Gardens Microgreens in 2017. Our mission to invigorate lives and transform communities through fresh food resonated and we developed a loyal following. Ever grateful to live our passion, we're eager to keep expanding and sharing our harvest.
Video: Interview - Sharing Advice About Being A Microgreens Grower
Microgreens Video Interview
The Microgreens Show
An interview with a young inspiring reporter, Nick Greens shares some expert advice about being a microgreens grower.
THE NICK GREENS GROW TEAM CAN HELP YOU
ANSWER THESE TOUGH QUESTIONS:
Do you have an efficient and dependable grow room and system?
Are your crops food safe?
Do you have a sustainable farm and a proven business model?
Can you determine crop yield, cost $/lb, and labor costs on a daily basis?
Is your crop mix optimized for production and profitability?
Podcast / Video: The Microgreens Show - Episode 6
This podcast is a basic introduction to microgreens
The Microgreens Show - Episode 6
August 24, 2019
The Grow Team was asked to be on Rock 107 WIRX Podcast #19 last week. This podcast is a basic introduction to microgreens.
Nick Greens
Juneau Woman Takes Over Indoor Farming Business
The Farm currently supplies microgreens for the Salt & Soil Marketplace. Ruggles hopes to sell her food to other places in the future — particularly schools and hospitals — as she starts growing a wider diversity of plants
“The Farm” owner Duras Ruggles poses next to trays of microgreens in the back of a moving truck she’s outfitting with growing equipment. (Nolin Ainsworth | Juneau Empire)
Saturday, August 10, 2019
The Farm To Sell Microgreens, Herbs
Duras Ruggles purchased a vehicle last month with few intentions of ever driving the thing.
Ruggles, 25, is the new owner of The Farm, an indoor farming business started last year by Bridget and Jake LaPenter out of their house and garden in the Flats neighborhood.
Ruggles farmed for about five years before moving to Juneau last summer and heard about the business opportunity through an acquaintance at the Salt & Soil Marketplace. In addition to the truck, the purchase of The Farm also came with an abundance of soil, seeds, trays, racks and growing lights. The LaPenters had plans to move part of their operation into the truck but didn’t get around to it before the sale.
“I feel really passionate about growing food,” Ruggles said in an interview with the Empire outside her farm near Tee Harbor. “I think it’s the most empowering thing we can do as people, especially in a politically-dangerous space, to have our independence and our freedom.”
Ruggles declined to say exactly how much the business cost, but called it a “significant investment.” She said an angel investor played a big part in the transaction. An angel investor is someone who invests in a start-up in exchange for debt or ownership stakes in the business.
“It’s definitely pertinent information that there was this nice lady who believes in local food and was able to lend me her money so that I could buy this business,” Ruggles said.
Currently there’s over a dozen trays of cilantro, radishes, peas and other microgreens growing. Ruggles said she hopes to cultivate herbs that other local farms, like Juneau Greens, don’t sell.
“My goal is to fill in the gaps and grow whatever people need,” Ruggles said. “I really love growing mushrooms, so that’s also going to happen.”
The Farm currently supplies microgreens for the Salt & Soil Marketplace. Ruggles hopes to sell her food to other places in the future — particularly schools and hospitals — as she starts growing a wider diversity of plants.
“I would really love it if I could sell food to mostly schools as well as hospitals and elderly homes and other facilities where healthy food is really necessary,” she said.
The LaPenters started the business last year in an effort to address Juneau’s food insecurity. They grew microgreens like lettuce year-round inside their house while also cultivating greens and crops outside in the spring, summer and fall. They stopped their indoor growing operation in March, Bridget said, to prepare for the birth of their second child the next month.
“We quickly realized it was just getting way too chaotic for us, so we knew some time off would be a responsible choice on our part to keep the stress levels low,” Bridget said.
Bridget said she’s excited to see where Ruggles takes The Farm.
“We’re really hoping she succeeds,” Bridget said.
Connecting with The Farm
Email: the.farm.ak@gmail.com
Website: thefarmak.com
Purchase: www.saltandsoilmarketplace.com
• Contact sports reporter Nolin Ainsworth at 523-2272 or nainsworth@juneauempire.com.
Start-Up-Nursery From Munich Convinces Food Service Industry With Microgreens From Vertical Farming
Urban & vertical farming-projects are becoming more and more present in the current, modern agriculture
"We Want To Offer A Sustainable And Regional Alternative To Cresses”
Urban & vertical farming-projects are becoming more and more present in the current, modern agriculture. For example, the South-German city of Munich has recently got their own regional cultivation project: under the name of Munich Micros, an ambitious team of innovative growers brings around 25 types of local cultivations to market. After the success in regional wholesale and food service industry, the cultivation company intends to steadily increase the production capacity as well as the product range.
The success story started 4 years ago when the growers were deepening their knowledge of the advanced vertical-farming-technology in Canada and the United States. This brought forth the idea of getting a similar cultivation project off the ground in the German region of Munich. “The theme of vertical farming, also known as indoor farming, first came to mind in my kitchen. Little by little, we worked out the idea and ended up with a test project which led to our first production. After receiving positive feedback from many different star chefs we ended up in the current production hall in Munich-Planegg last year. In May of 2018 – after three years of experimenting – we could finally set up our company and had a product at our disposal that could compete with the best in the world”, co-founder and company director Kevin Jühlcke says.
In no time at all, the high-tech cultivation company has been able to realize a successful distribution channel. A part of the harvest is being traded right away, according to Jühlcke. "Our USP is the fact that we can offer breeds that are not available anywhere else. On top of that, we also offer the guarantee of the product being locally produced. At its core our product is comparable to Koppert Cress, at the same time however, we are polar opposites. After all, Koppert is a giant industrial group and our ideas about offering sustainable and regional alternatives are in stark contrast to theirs.”
Exclusivity in wholesale
Most of the microgreens are being sold by two exclusive wholesale companies – Hermann Fischer KG and Früchte Feldbrach GmbH – and mainly ends up in local bars and restaurants, and institutions. Due to the regional production and modern cultivation methods, there is still a lot of interest in a new product range, says Andre Bukethal on behalf of Früchte Feldbrach, located near the wholesale market in Munich. “Thanks to our exclusive cooperation with regional cress-growers we now also have an interesting USP on the wholesale market. Besides that, to a trader like us, it’s also important to actively support regional growers when they take an initiative if we can.“
The new product range is not only making a name for itself in Munich and its surrounding area: after all Früchte Feldbrach has also been able to find a few new customers in the area of Regensburg, says Bukethal. “Around this time, restaurant owners are creating their new menus and because of that are looking for new, regional specialties they can offer. For this reason, we are promoting our product once more, and quite clearly, via word-of-mouth advertising as well as via our new and improved company website.”
Sales outside of the region?
Parallel to the steady development of the Munich Micros GmbH brand it will eventually become inevitable that we will also start selling our product outside of the region's borders. In this case, as well, people are trying to find an innovative solution with which the regional character of the cresses won't be compromised. Jühlcke: “The next step, of course, is to also supply our products outside of Munich. Ideally, we can eventually start outsourcing our production by opening up multiple indoor farms in the locations we need them to be. This way we can also sell regional cresses there. The dilemma, however, is that we are currently operating in such a High Quality-segment that growing too big would not be ideal either. In certain situations, the risk of growing too big will lead to a loss of product quality.”
At the moment, the terrain we operate on still offers plenty of opportunities to expand on our current capacity. The team of growers is working on a fitting and modern solution to realize this increase in scale. “One of our owners is an expert in the field of automation and together we work on a concept with which we will be able to use sealed containers and solar energy to cultivate despite outside temperatures. We could also move the containers to a different location if needed and have the production coordinated on location by 1 or 2 employees. This is where we as a company are trying to head towards.”
25 Cresses-breeds, available 365 days a year
On the current location – despite the weather conditions – we are already continuously producing the same amount of products. “We can produce the same quality product 12 months a year. With 18 mono varieties and an additional amount of mixed breeds, our core product range exists of 25 varieties that are available year round. In certain cases, we also provide exclusive cresses breeds to individual restaurant owners. Compared to the Koppert Cress-catalog, we have also developed some entirely new breeds like leaf mustard, basil mix with 5 varieties and a special protein mix intended for vegetarian cuisine. The next step is to realize the production of sweet cresses: we are currently developing a new type of wheatgrass with a sweet and pleasant taste.”
According to Jühlcke there is not only a notable trend regarding healthy foods but also an increasing trend concerning the transportation and origin of the product. “What hides behind a product? Where does it come from? These are the most important themes within the fresh produce industry together with the uncompromising freshness of the product. Everything that is delivered per day has been harvested in the early morning of that same day. This means that our products need to go through the entire supply chain in just a couple of hours.” Jühlcke knows that is also customary to provide this same service with their new products: “Our product range will be developing in the direction of edible flowers, different types of lettuce, herbs, and baby-vegetables in the years to come.”
This article previously appeared in the 4th edition, the 33e volume of the AGF Primeur trade journal. See www.agfprimeur.nl.
For more information:
Munich Micros
www.munich-micros.de
Kevin Juehlcke
munich.micros@gmail.com
Andre Bukethal
a.bukethal@fruechte-feldbrach.de
Publication date: 6/28/2019
© HortiDaily.com
We Are EXCITED To Introduce You To Our Newest Partner! Meet DANI!
A Non-Profit Organization that creates opportunities for adults with physical and/or cognitive challenges so that they can participate fully as valued members of the community and enjoy a meaningful and dignified quality of life! DANI offers vocational training and the partnership with Ripple Farms provides employment to adults with disabilities.
We Have Helped To Create Their Newest Opportunity! A Vertical Hydroponic Microgreen Farm! The Produce Is Now FOR SALE On 100km Foods!
Click the link to learn more about DANI! https://dani-toronto.com/
Our Micrgogreens Are Available Through 100Km Foods!!
Chefs, Restaurants, Caterers! You can now add Ripple Farms Microgreens to your 100KM Foods Order!
Pea Shoots, Radish, Fenugreek, and Kale are available!
Our Vertical Farming Bootcamp was a SUCCESS!
Thank you to all of our participants and supporters!
Interested in participating in future Bootcamps? Send an email to opasut@ripplefarms.ca to make sure you get Bootcamp updates!
Veetaste Grows Microgreens With High Nutritional Properties
"Our company was established in 2017 and uses simple and extremely functional systems to produce over 60 varieties of innovative foods defined as microgreens," explains Francesca Palermo, CEO of Veetaste Urban Agriculture, a business located in Puglia that uses vertical farming as an alternative to traditional farming.
Microgreens require sunlight and their growth cycle ranges from 7 to 30 days depending on the species. The edible part is made up of the single stem, the cotyledon leaves and, often, the first real leaves.
"Micro-greens are grown in substrates and develop thanks to 3 essential factors - sunlight, a low humidity level and good ventilation. Veetaste products are grown on organic peat and are not chemically treated. This means the product is more resistant to heat stress and has a longer shelf-life."
"We use a sustainable indoor cultivation system based on the good practices of the American model. The indoor vertical cultivation of microgreens occurs in a controlled environment when it comes to sunlight, humidity level, ventilation and temperature."
"The system guarantees a deseasonalized growth of over 60 plantlet varieties obtained from untreated and/or organic seeds so as to guarantee the maximum microbiological safety. These factors are also monitored remotely through sensors that can be controlled via smartphone applications. The product is part of neither the packed unwashed nor the fresh-cut range, as no harvesting and/or cutting operations are performed before it is commercialized."
"Microgreens have an explosive flavor (sweet to hot) and high nutritional properties, as they contain up to 40 times the vitamin percentage found in normal vegetables. Recent studies showed how microgreens contain much more minerals (potassium and calcium in particular), vitamins (especially C, E and K) and antioxidants than older plants and vegetables."
Micro-greens are obtained from a large number of species part of various botanical families: Brassicaceae (cabbage, broccoli, red cabbage, purple cabbage, turnip greens, cress, radish, rocket, mustard), Asteraceae (red Batavian lettuce, red Lollo lettuce, curly endive, chicory), Apiaceae (dill, carrot, fennel), Amaryllidaceae (onion, leek), Amaranthaceae (amaranth,Swiss chard, chard from Bari, yellow Swiss chard, red Swiss chard), etc.
"Our market is currently limited to Puglia and the neighboring regions, but we aim at widening our range and destinations. We want to create an entirely automated cultivation system to obtain productions that are more abundant and have shorter cycles regardless of the season. In addition, we want to collaborate with other businesses to strengthen the entire productive sector and involve the common people, final consumers, starting with small suppliers and reaching the retail chains."
Contacts:
Veetaste Urban Agriculture
Corso Umberto I, 79
70127 Bari
Tel.: (+39) 389 954 4624
Email: info@veetaste.it
Facebook: facebook.com/veetaste
Website: veetaste.it
Publication date: 6/7/2019
© FreshPlaza.com
Microgreens Grown Locally Gain Popularity At Area Grocery Stores, Restaurants
Microgreens — tiny plants smaller than baby greens but more mature than sprouts — have been trending in popularity with chefs, restaurants and area farmers markets
Locally grown microgreens on top of cornmeal crusted walleye with spring vegetable ragout at the Winds in Yellow Springs. LISA POWELL / STAFF Lisa Powell
Kaitlin Schroeder, Staff Writer
Microgreens — tiny plants smaller than baby greens but more mature than sprouts — have been trending in popularity with chefs, restaurants and area farmers markets.
The nutrient dense produce have grown popular as a way to color and flavor to sandwiches, soups, salads and stir fries.
“They are really high in their nutrient value and they add a good presentation to your entree,” said Dean Sink, with Hydro Growers, based in Pleasant Hill, who has added microgreens to his business about five years ago.
Most of their business is with restaurants, though Hydro Growers does have a booth downtown at Second Street Market.
Michelle Mayhew, Dorothy Lane produce director, said microgreens have been a long growing trend that grew from restaurants — where food trends tend to start — to grocery stores and home cooking.
“People started using them as garnishes and found out how flavorful they are,” Mayhew said. “It’s definitely growing because we went from like three varieties to six to eight. So that tells you the trend is growing.”
Small hobby farms and larger operations have started producing microgreens in recent years. 80 Acres Farms, which does indoor vertical farming and is expanding in Hamilton, grows microgreens and Waterfields in Cincinnati is one of the larger suppliers of the specialty greens to chefs in the region.
The crop has a quick turnaround since the plants are harvested so early. It’s a product with a short shelf life, which has created a market for local farmers to be the suppliers, said Sam Wickham with Fox Hole Farms in Brookville.
Wickham said her farm’s products are on shelves at two of the Dorothy Lane Market locations and they are also a vendor at Oakwood and Centerville farmers markets.
“They are pretty popular. They are kind of our workhorse right now,” she said.
Stephen Mackell, farm manager with Mission of Mary Cooperative in the Twin Towers neighborhood, said his organization has taught classes in the past on microgreens and said they help attendees understand the difference between microgreens and sprouts.
Sprouts have been a popular item on grocery shelves in kitchens for longer than microgreens and are germinated seeds that typically have sprouted but haven’t done photosynthesis yet. Microgreens are grown until they have a few leaves and are a green product.
“It tastes like you are eating a plant rather than a little protein sprout,” Mackell said.
MicroGenesis Provides Locally Grown Microgreens
March 5, 2019
WESTOVER — Just across the Monongahela River in Westover, Jordon Masters, a native to the state, has been working on what he believes will be a game changer for the Appalachian community.
MicroGenesis was founded by Masters after he won the business plan competition hosted by WVU in 2015. Through the competition and networking, Masters was able to grow his venture.
“It really helped launch everything,” Masters said. “I was a student at the Launch Lab back in 2014, so they were able to help me get to know everyone I needed to know to get funding and get this project off the ground.”
Masters said during the time he was studying at WVU, the farm-to-table movement was taking off. He recognized flaws that came with local farmers competing with corporations.
“The issue then and still now is people want to buy local products, but the quality, consistency and the price points are not really competitive with what somebody would get from Sysco,” Masters said. “I wanted to look at how we can make a product that has consistent quality and is as good or better than what people are currently getting, while still costing the same amount.”
MicroGenesis supplies locations such as the Mountain People’s Co-op, Sargasso, Hill & Hollow,
Table 9, and Morgantown Marriot hotel. It also supplies wholesale distribution through the Crook Brothers, a distributor outside of West Virginia. Masters plans to eventually turn the greenhouse into a model for other farmers in the state.
“Let’s say there is a farmer here in Monongalia County who is primarily a cattle farmer but wants to diversify his agricultural portfolio or supplement his income a little bit more. He can take this model and use it on his farm,” Masters said.
The greenhouse is able to basically operate itself through the technology rooted in it. Masters plans to teach other local farmers how to operate the technology necessary to sustain this type of greenhouse.
“The whole greenhouse operates on a cloud system,” Masters said. “Around the greenhouse, there are about 40 different sensors that monitor everything from temperature and humidity to light and CO2 levels.”
Although the greenhouse can essentially operate itself, the team at MicroGenesis is constantly prototyping new technology to create a smoother growing process.
“We developed the first tabletop-sized harvester, which makes harvesting a breeze,” Masters said. “The robotic seeder, which we are prototyping right now, should be ready in a few months.”
Masters said through the use of technology to monitor each process, it allows for consistency, so each and every plant grown is guaranteed to look identical to the last.
“We are trying to dial in on every single input that the plant needs, so every week the plants look exactly the same,” Masters said.
Along with consistency in taste and color, the plants in the greenhouse have a steady growth time ranging from five days to five weeks, depending on the variety of the plant.
“We sow and harvest every week, so everything is continuously rotating in the greenhouse,” Masters said. “Pretty much every week we sow one-quarter of the greenhouse and we harvest one-quarter of the greenhouse.”
Inside MicroGenesis, there are rows of microgreens, baby greens, herbs and mini heads of romaine lettuce, but because of its innovative design, the possibilities of what can be grown are endless.
“The irrigation system we designed is a hybrid system, so its hydroponic and non-hydroponic, but the beauty is it can grow whatever I want it to,” Masters said.
Looking forward, Masters hopes to see his project benefit other local farmers throughout West Virginia.
“We want to spread out amongst the state, so instead of having 100 acres of greenhouse under one roof, we have 100 acres of greenhouse amongst a whole group of farmers,” Masters said. “We wanted to do that, so we can develop what will probably end up being an agricultural revolution.”
TWITTER @DominionPostWV
This story was provided by Gabriella Brown
New Viking Professional Micro Green And Herb Growing Cabinet In Select Markets
Viking Range, LLC, a leader in kitchen technology, is pleased to announce the rollout of a new Viking Professional Micro Green & Herb Growing Cabinet. The 24” under counter unit allows consumers to grow herbs and micro greens 365 days a year.
The unit includes two growing trays, two 4” propagation domes, two hydroponic growing mats, pH and TDS calibration solutions, measuring syringe, sifter, hydrogen peroxide and a 20 gallon tub.
A fully contained ecosystem is ideal for growing herbs and micro greens. The cabinet is equipped with high output T5 growing lights to replicate the sun’s rays and get the best growth possible. The light is distributed evenly with diffuser panels. The system also features a filter with a water pump for irrigation. It can be manually filled or connected with city water and drain.
The digital system is fully automated for light, watering and air circulation for optimal growth. It comes with 39 preprogrammed cycles for the most common greens, plus it is fully programmable for custom cycles.
Each zone in the unit accommodates one 10”x20” growing flat. Users can simply sow their seeds in the flats using traditional soil or hydroponic media. Cover the trays with the unit’s humidity domes and place them in the cabinet. Next, set the growing cycle for your particular plants and when the seeds begin to sprout, the humidity domes should be removed. Grow until the herbs are ready to harvest, depending on the variety of plant, this cycle could be as little as seven days.
The herb grower is compact and installs under countertops in any space. It also features removable growing drawers on easy gliding rollers with drainage holes in the rear for ebb and flow irrigation. The double pane tempered glass allows easy viewing.
The innovative Viking Micro Green & Herb Growing Cabinet is now available at select authorized Viking dealers in the Chicago metro area and the state of California.
Viking Range, LLC originated ultra-premium commercial-type appliances for the home, creating a whole new category of home appliances. Committed to innovative product design, unrivaled performance and peerless quality, Viking is headquartered in Greenwood, Mississippi, and is a subsidiary of The Middleby Corporation, a long-time leader in commercial kitchen technology. Viking appliances are recognized globally as the foremost brand in the high-end appliance industry and are sold through a network of premium appliance distributors and dealers worldwide.
For additional product information, to locate a Viking dealer in your area, or to request a quote, please visit www.vikingrange.com. VIKING is a registered trademark of Viking Range, LLC.
Growing Microgreens At Home
February 28, 2019
Are you interested in growing microgreens at home for the winter
months? Well this blog will help you make the right decisions while
growing healthy nutritional microgreens.
Microgreens are most
commonly harvested from leafy greens such as kale, arugula,
radish greens and herbs. The taste of microgreens depends on the
original vegetable. Microgreens have a very strong and
concentrated taste of the original vegetable. This means that
cilantro microgreens will still taste of cilantro but in a stronger, more
vegetable and condensed format.
Here are your instructions:
1. Get a 10 x 20 tray or container. 10 x 20 trays are the best, but my personal favorite are those clear plastic salad containers with a lid. It’s a little harder to harvest, and you may not get idea air flow, but the lids are nice for keeping the seeds moist while in germination stage.
2. Get growing medium such as bio-strate, burlap or soil. Pre-moisten your growing medium by soaking in a 5 gallon bucket or a big bowl. Keep the medium soaking for 4-8 hours.
3. Place growing medium in the tray and make sure to flatten the medium with your hands.
4. Sprinkle seeds over the top of the medium. Don’t worry about spacing. You’ll be harvesting so soon that a nice little carpet is what you’re going for. For best results use a spice shaker to spread the seeds evenly.
5. Spray your seeds with a spray bottle or water lightly and then spray the inside of your humidity dome. Cover your tray with the humidity dome and place in a dark location. Covering the tray helps keeps in the moisture, and the darkness helps the seeds to germinate.
6) Remove cover after seeds sprout. After a few days your seeds should have sprouted. Remove the cover and place in front of a sunny window sill or under an artificial light.
7) Carefully water your microgreens. The best option is to bottom water, which is setting your tray with drainage holes in a sink of water and letting the microgreens soak it up. If you top water, be careful not to flatten the tiny greens.
8) Cut your microgreens with a sharp knife or a pair scissors, most are delicious after they develop their second set of leaves, and are about 2 inches tall.
9) Eat your microgreens! You can eat them on sandwiches, in stir fry, on pizza, in green smoothies, in salads, or as a garnish and ingredient.
These are simple and easy instructions. If you have any questions don’t hesitate to reach out.
Tags: ingredientsmatter growingmicrogreens at home microgreens microgreen how to
Calling All Microgreen Growers!
By urbanagnews March 2, 2019
Are you a microgreen grower?
University of Arkansas needs your help.
The Gibson Lab in the Department of Food Science is conducting a study to identify factors associated with food safety practices on microgreen farms in the United States. To learn more about this research project and to take the survey, visit the study website. https://sites.uark.edu/gmriggio/
Hort Americas And VegBed Team Up To Offer New Microgreen Medium For Farms
Hort Americas partnering with VegBed to offer their sustainable bamboo fiber microgreen mats
NEW YORK, NY [February 12, 2019]
Hort Americas, North America’s top commercial horticultural supplier, and VegBed, the leader of innovative hydroponic growing mediums have announced today an exciting new partnership to offer microgreen farms a sustainable medium to grow with.
The agreement complements the current growing media product lineup at Hort Americas and strengthens the distribution reach of VegBed's sustainable microgreen mats. It will give farmers a new option and allow them to speed up their production process by growing their microgreens efficiently and cleanly.
VegBed Bamboo Fiber Microgreen Mat (Photo: VegBed)
The demand for soil-alternative growing mediums and more efficient growing methods have been increasing over the past few years, with Hort Americas being the premier supplier to many CEA farms.
VegBed’s microgreen mats fit industry standard 10” x 20” trays and leave no residue. The bamboo fiber is highly absorbent and 100% biodegradable, preventing trays from drying out quickly. The mats will be available on Hort Americas website on [date] and farms can take advantage of a bulk discounted rate.
Commenting on the agreement, Albert Lin, founder of VegBed said "We are thrilled to be partnering with Hort Americas to supply the industry’s growing needs for sustainable microgreen mediums. We are set to increase our presence in the growing medium space and plan to expand in 2019 with new materials and designs. The partnership with Hort Americas is a great addition for our distribution channels and will help both of our companies to continue to grow."
Chris Higgins, founder at Hort Americas adds "Hort Americas is always looking for new, innovative and sustainable products for the commercial greenhouse, vertical farm and hydroponic industries. We tested VegBed at the Big Tex Urban Farm and were very happy with the results we achieved with a product that comes from a renewable resource and is easy to dispose of. We are excited to add this to our ever growing portfolio of grower solutions."
For more information on Hort Americas and their full line of products please visit www.hortamericas.com
To learn more about VegBed growing mediums contact Albert Lin at (646)-247-1783 or email, info@vegbed.com, or visit www.vegbed.com.
About Hort Americas
Hort Americas is an innovative leader in North America’s controlled environment agriculture industry (CEA). Hort Americas strives to innovate agriculture via premium technical support, professional salesmanship, unmatched customer service and outstanding products to our customers in the United States, Canada, Mexico and the Caribbean.
About VegBed
VegBed provides the cleanest and easiest to use grow medium for hydroponic farms and other horticultural applications. We currently offer 3 products – foam grow cubes, bamboo fiber microgreen mats and a bamboo fiber microgreens roll.
VegBed can custom size their products for many application types – aeroponics, deep water culture, nutrient film technique, floating raft, vertical, flood & drain and many more. We work with commercial farms, hobby growers and are headquartered in New York,
Big Tex Urban Farms: The Huge Power of Microgreens
Have you heard about microgreens lately? If you have, you’re not alone; they are very trendy right now and are taking the horticulture and culinary scenes by storm!
By PHILLIP MORALES | November 7, 2018
Posted in: Big Tex Urban Farms.
Have you heard about microgreens lately? If you have, you’re not alone; they are very trendy right now and are taking the horticulture and culinary scenes by storm! At the Big Tex Urban Farms we’ve started harnessing the power of microgreens in our greenhouse and during the Fair this year we had the humble opportunity to educate curious people about them. So what’s the deal with microgreens and why are they all the rage?
WHAT IS A MICROGREEN?
In a nut shell, microgreens – sometimes just called “micros” – are plants that sprouted from seeds that are placed very close together, thus causing a super dense area of growth. Once sprouted, these plants are then only allowed to grow to a very small size and are harvested “young” compared to other plants. With many varieties to choose from, microgreens come in many shapes, sizes, colors, and flavors. This broad palette of shapes and colors make them very popular garnishes for chefs to use. They are also a very healthy addition to any diet.
WHAT PLANTS MAKE GOOD MICROGREENS?
Almost any edible plant can be grown as a microgreen but some plants allow for better growth than others. Most farmers and home gardeners prefer to use leafy greens and herbs for microgreens; like lettuce. Peas and certain varieties of beans are also popular. Some of the most standard garden plants make great microgreens, including broccoli, collards, mustard, and basil. The Big Tex Urban Farms soon plans to add pea shoots and fava beans to our microgreens but we’re already quickly growing collards, mustard, arugula, basil, and radish. I love the spicy flavor of all of these varieties!
HOW WE GROW MICROGREENS: THE HYDROPONIC METHOD
In the Greenhouse on the Midway, the Big Tex Urban Farms grows micros on long, rectangular 10-inch by 20-inch trays using hydroponics and potting soil. In the hydroponic method we use a product called a cress plate to start our seeds on. Cress plates are thin sheets of rockwool (the sheets we use to start our hydroponic transplants with are made of this also!) that fit inside of our trays. Before placing anything on it, we first wet the cress plate then cover it with a thin even layer of seeds. Seeds are then watered lightly. If we’re planting several trays of micros, we stack the seeded and watered trays on top of each other, completing the stack with an empty tray on top. Lastly, we place a small concrete block on top of the empty tray at the top of the stack! This may sound crazy but it works and here’s why: the weight from the concrete block creates compression and causes the seeds to germinate faster.
After about three days the seeds will be germinated and will literally press upward and lift the top tray up – rock and all. At this point the trays are spaced out on one of our grow racks and continue growing under LED grow lights until they’re ready to be harvested; usually seven to 10 days.
HOW WE GROW MICROGREENS: THE POTTING SOIL METHOD
Growing microgreens using the potting soil method is very similar to the hydroponic method. We simply fill the 10-inch by 20-inch trays with potting soil instead of using a cress plate and then repeat the process above. When all the trays have sprouted we uncover them and put them on a table rather than a grow rack like the cress plate sprouts. These soil based trays are not given artificial light and rely solely on the natural sunlight in our greenhouse to finish growing. That being said, we do sometimes add supplemental lighting to our microgreens when the short days of winter approach. Potted soil microgreens are usually ready in harvest in about 14 days.
In my opinion, the potting soil method for growing micros is easy enough for anybody to use at home. A bright sunny windowsill or a shady patio would be an ideal spot to grow micros. The use of an LED grow light can also allow you to do this anywhere in the home and allow microgreen farming year round. I particularly like the fact that the potting soil used in this method is compostable and reusable in time.
SMALL BUT POWERFUL
In addition to their flavor and cosmetic appeal micros pack a ton of nutritional value too! They might be small when harvested but they are filled with vitamins and antioxidants. In fact, it’s said that you can get the same amount of nutritional content from a hand full of microgreens as you can get from a whole head of lettuce. The Brassica family of plants, in particular, are thought to have strong regenerative and anti-carcinogenic properties so varieties like broccoli, cabbage, collards, and mustard make for super healthy micros.
Eating microgreens can be a quick and easy way to add necessary nutrients to your diet. Think of micros as living multivitamins. Consider adding them to your favorite sandwich, wrap, smoothie or juice to get your day started off right. This time of year you can even use them to accent your favorite Thanksgiving dish!
IN OTHER PARTS OF THE GARDEN
Around the home garden don’t forget that fall is the best time to plant trees and hardy shrubs. Even things like roses, irises, and berries can be planted now. To add some color to your landscape, it’s time to start planting my favorite winter flower, pansies, (totally edible flowers by the way) as well as ornamental kale, cabbage, and violas. Also, be sure to mulch your beds and get ready to winterize those sensitive plants you may be growing as cold weather will soon be here.
How-To: Microgreen Growing
Make the right decisions while growing healthy and nutritional microgreens.
November 15, 2018
Nick Greens
Photo courtesy of CropKing
Are you interested in growing microgreens indoor year round, or for the winter months? This post will help you make the right decisions while growing healthy and nutritional microgreens. Microgreens are most commonly harvested from leafy greens such as kale, arugula, radish greens and herbs. The taste of microgreens depends on the original vegetable. Microgreens have a very strong and concentrated taste of the original vegetable. This means that cilantro microgreens will still taste of cilantro, but with a stronger taste and condensed format.
Here are your instructions:
1. Get a 10 x 20 tray or container. 10 x 20 trays are the best, but my personal favorite are those clear plastic salad containers with a lid. It’s a little harder to harvest, and you may not get ideal air flow, but the lids are nice for keeping the seeds moist while in the germination stage.
2. Get a growing medium such as bio strate, burlap or soil. Pre-moisten your growing medium by soaking in a 5 gallon bucket or a big bowl. Keep the medium soaking for a couple of hours.
3. Place the growing medium in the tray and make sure to flatten the medium with your hands.
4. Sprinkle seeds over the top of the medium. Don’t worry about spacing. You’ll be harvesting so soon that a nice little carpet is what you’re going for. For best results use a spice shaker to spread the seeds evenly.
5. Spray your seeds with a spray bottle or water lightly and then spray the inside of your humidity dome. Cover your tray with the humidity dome and place in a dark location. Covering the tray helps keeps in the moisture, and the darkness helps the seeds to germinate.
6. Remove cover after seeds sprout, which should take a few days. Remove the cover and place in front of a sunny window sill.
7. Carefully water your microgreens. The best option is to bottom water, which is setting your tray with drainage holes in a sink of water and letting the microgreens soak it up. If you top water, be careful not to flatten the tiny greens.
8. Cut your microgreens with a sharp knife, most are delicious after they develop their second set of leaves, and are about 2 inches tall.
9. Eat your microgreens! You can eat them on sandwiches, in stir fry, on pizza, in green smoothies, in salads, or as a garnish or other ingredient.
These are simple and easy instructions for growing microgreens year-round. Microgreens can be a refreshing addition to your food in winter months when fresh produce isn’t always as available as it might be in the summer. If you have any questions don’t hesitate to reach out.
Growing Microgreens With LED Grow Lights In Sonora, Mexico
Written by, admin
Urban grower Karla Garcia is proud to announce the creation of her new company, Microgreens FLN based in Sonora, Mexico. Karla is a recent graduate with honors and a master's degree in plant science from the University of Arizona. She is proud of her company's commitment to specializing in microgreens production using an indoor vertical farming strategy. Microgreens are an emerging class of specialty leafy greens and herbs. The crops are harvested when the cotyledons are fully developed and in some cases when the young plants have one true leaf.
Studies have shown that microgreens are an excellent source of vitamins (Sun et al., 2013; Xiao et al., 2012) that offer a variety of flavors, textures and colors. For this reason they are quickly gaining in popularity among foodies, salad lovers and top chefs around the world. Karla and Microgreens FLN are currently focused on producing a wide variety of microgreens, including broccoli, mustard, coriander, beetroot and radish.
Creating the proper growing environment
Climate management is key in allowing Karla and her team to grow consistently and year round. Their specifically designed grow room enables them to maintain production throughout the year regardless of the outside temperature. The room is conditioned with fans and a cooling system to maintain seedlings at an average temperature of 21 ° C (70 ° F). Growracks are used to stack the crops and maximize the square foot production area.
Microgreens FLN is also working with Hort Americas to create the proper light intensity and light spectrum with ARIZE LED grow lights from GE in combination with white fluorescent lamps . This combination enables the company to provide at least one daily light integral DLI of 12 mol / m / d in order to maintain quality, predict growth and reduce energy costs.
How-to tips
For growers interested in trying to grow microgreens, Karla offers the following tips.
1. Ensure a clean area by disinfecting trays, seeds (in case they need it) and shelves.
2. Germinate seed by keeping trays in dark and humid conditions for the first three days.
3. After germination, place seedlings under grow lights for about two weeks and then harvest.
Harvesting techniques
Microgreens FLN has two different harvesting techniques. Some customers request that their microgreens be delivered live, still growing in trays filled with substrate which provides a longer shelf life. Other customers prefer that the crop be harvested with sterilized scissors and packaged in a plastic clam shell. The delivered product is protected ready to be washed and served.
Microgreens FLN's goal is simple: offer a fresh, healthy, environmentally-friendly product that is nutritious and flavorful.
"Take care of your body, take care of the planet, eat microgreens!" Said Karla.
Urban farmer Karla Garcia is proud to announce the creation of her new company, Microgreens FLN in Sonora, Mexico. Karla (recently graduated with honors and a Masters in Plant Sciences from the University of Arizona) is proud of her company which is committed to specializing in the production of shoots using vertical farms as a strategy. For those who do not know the term buds. The shoots are a new class of vegetable product, which consists of edible seedlings grown from vegetable seeds or herbs, which are harvested at the end of the development of tender leaves called cotyledons.
Studies have shown that shoots are an excellent source of vitamins (Sun et al., 2013; Xiao et al., 2012), also offering a range of colors, flavors and textures. Reason why this product has quickly gained interest in consumers of vegetable products, salad lovers and top chefs around the world. Karla and Microgreens FLN are currently focused on the production of different types of shoots such as: Mustard, broccoli, radish, beet and cilantro.
Creating the right environment to grow
The control of the environment is the cornerstone that allows Karla and her team to grow shoots throughout the year. This team has been dedicated to design a quarter of growth to maintain its production during the year regardless of the outside temperature. The room is conditioned with fans and cooling system to maintain seedlings around 21 ° C on average. They use a shelf system to maximize production per area. Microgreens FLN also collaborates with Hort Americas to create the right lighting environment using GE "Arize LED" lights for plant growth with a combination of fluorescent bulbs. This combination allows Karla and her team to maintain quality, predict growth (Managing at least one DLI of 12 mol m -2 d -1 ) and in turn to reduce energy costs.
Tips to grow
For those wondering how they can do shoots at home, Karla gives the following tips:
The first step for the production of shoots is to ensure a clean area, by disinfection of trays, seeds (if necessary) and shelves. Second, induce germination by keeping the trays in a dark and humid place. After germination, the seedlings are placed under the growth lights for two weeks and then harvested.
Harvesting techniques
Microgreens FLN has two different harvesting methods. Some consumers demand to keep their buds alive, growing on the substrate, which generates a longer shelf life. Other consumers prefer that Microgreens FLN harvest the product, by cutting with sterile scissors, being packed in plastic containers. The delivered product is then ready to be washed and consumed.
The goal of Karla and Microgreens FLN is simple, to offer a product full of nutrients and flavor that is fresh, healthy and friendly to the environment. Quoting Karla: "Take care of your body, take care of your planet, consume Microgreens FLN!"
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Microgreens Maker
Written by Jim Ray
October, 2018
Grow Love. Feed. Every. Body.
Maker is coming out soon, and here is a sneak preview. Given that a farmer is able to grow microgreens in a 1020 tray and get a couple of pounds yield every week, we may pack 3 of those trays into one layer, stack 4 layers in one rack, and yield 24 pounds per system per week of cilantro microgreens that currently sell for $80 per pound. That’s $2,000 per week revenue from a $4,000 system that draws less than 500W.
We are in the process of finalizing our patent, and plan to have product available for sale in the near future.
The following drawing shows more details on the modular and scalable system along with call outs.
Wayne Community College
Wayne Community College is getting 5 of our systems, and placing them in a cargo container. Although we could easily pack 10 systems in one cargo container, they are allowing room for a preparation table by each system.
With 5 systems, that’s $10k per week market potential with 52 crops per year for an annual gross income of $500k+
Their plans revolve around applied technology as opposed to commercial potential, and will give their crops to the community while providing an opportunity to educate students in urban agriculture.
Here’s a picture of the cargo containers that will go on their campus:
Cargo Containers
We’ll add our system to our shopping cart, and open our doors for business in the very near future.
Here’s a 3D CAD drawing of our 5 systems inside a cargo container:
Multiple Systems
NetZero // Urban Agriculture – Grow Love. Feed. Every. Body.
office: 855-636-9114 cell: 984-459-0458 email: jim@hq.net0ag.com
Posted in News
Giant Indoor Vertical Farm Backed by Chinese Firm Launching Just East of Las Vegas Strip
- One of the country's largest indoor vertical farms was built about 6 miles east of the Las Vegas Strip on the site of a former mail-order prescription drug facility.
- Oasis Biotech plans to start deliveries next week and said it can produce about 9,500 servings of mixed salad per day for local restaurants and casinos
- The vertical farm requires 90 percent less water than a traditional farm and uses about 50 percent less energy than most other indoor ag facilities.
17 July 2018 CNBC.com
An indoor vertical farm that uses 90 percent less water than conventional growers is about to launch in Las Vegas and will be able to supply nearly 9,500 servings of leafy green salads per day to casinos and local restaurant chains.
"Las Vegas is the location that has the highest density of high-end restaurants, which can afford this premium specialty product," said Brock Leach, chief operating officer and general manager of Oasis Biotech. "We're going to be able to get our product from harvest to the customer in around 24 hours."
Oasis Biotech, a Chinese-backed farm that uses hydroponic watering and microclimate controls for crop cultivation, is scheduled to make its first delivery in Las Vegas on July 24. The 215,000-square-foot facility is expected to be one of the largest in the nation when fully built and will initially focus on growing baby greens, micro greens, and specialty herbs but plans to eventually expand into baby carrots as well as soft fruits, including strawberries.
Controlled-environment agriculture
The chemical-free facility uses hydroponics technology, so it grows plants without soil. It also uses high-end clean rooms similar to those found in computer manufacturing as well as special filters and ultraviolet lights to control air and water — all designed to keep the food safe.
"We are producing food that is the safest and securest food that you can possibly produce," said Leach.
Oasis Biotech
One of the nation’s largest indoor vertical farms is about to launch in Las Vegas and eventually span more than 200,000 square feet.
The recent scare over salads at McDonald's due to an intestinal parasite outbreak highlights how difficult it is to monitor fresh produce grown on traditional farms. The FDA is still investigating what the source of the outbreak is for the cyclospora illnesses.
"The fact that the McDonald's outbreak made news is a warning of sorts, because we've always had foodborne outbreaks from various infectious diseases," said Dickson Despommier, professor emeritus for environmental health sciences at Columbia University and leading expert on vertical farming. "This [indoor controlled farming] technology allows you to avoid that."
Despommier said indoor vertical farming in cities will continue to grow in the future due to demand from restaurants and stores that are looking for "growers that can promise healthy, fresh produce year-round right next door to where the store is. The model has been developed, and I think it's a viable one."
Most of the leafy greens and other fresh produce supplied to the Las Vegas market are grown in California and Arizona, so there are added shipping costs and product can sometimes take several days to reach southern Nevada customers. Las Vegas hosted more than 42 million visitors last year and southern Nevada is home to more than 2.1 million residents or about three out of every four residents in the Silver State.
Talking to casinos
"We will be meeting with a lot of the major casinos here in the next few weeks," said Leach. "But they won't be part of our initial distribution. We're focusing more on independent restaurants and small chains."
The major casinos declined to comment for this story.
Leach said the vertical farm plans to sell its leafy greens and other products through a large local produce distributor. "They touch over 80 percent of our target customer base," he said. "Many of the large casinos already buy from this distributor."
The vertical farm's parent company is Sananbio, which is owned by Chinese LED chip-making giant Sanan Group. Sananbio already operates one of the world's largest vertical farms in China's coastal city of Quanzhou. Oasis Biotech represents its first major foray into controlled agriculture in the United States and an opportunity to showcase its technology and sell equipment and lights to other indoor agriculture businesses.
'One of the largest players'
"We're going to be one of the largest players in the industry," said Leach. "I don't see anyone in this space as competition but a potential collaborator."
The LED lighting installed at Oasis Biotech uses 50 percent less energy compared with traditional indoor growing, according to the company.
The Chinese company spent about $30 million on the vertical farm, including the 215,000-square-foot industrial property located about 6 miles east of the Las Vegas Strip. The vertical farm is located on the site of a former mail-order prescription drug facility.
The first phase of the indoor farm consists of about 60,000 square feet of production or the equivalent of a 34-acre farm. A second phase, planned for early next year, is expected to add 50 percent more space.
According to Leach, Oasis Biotech expects to be profitable from an operating standpoint in 2019.
"We're the only large indoor controlled-environment ag operation right now that is corporate-backed" and not funded by venture capital, Leach said. "That means we can focus on scale without having to spend a huge amount of resources on capital raising."
Automating harvesting
The microgreens and baby greens are currently harvested by hand, but the company plans to go to a fully automated harvesting in the second phase. The harvest automation equipment is based on the technology that has been used for several months at Sananbio's China operations.
"It will be automated from seed to harvest," said Leach.
Oasis Biotech employs about 130 people. The growing supervisor for the vertical farm is a former potato farmer from Idaho.
"We've got over 70 farmhands with maybe three people who have done controlled-environment ag before. We're teaching them how to be hydroponic technicians. There's going to be a whole new generation of farmers that are going to grow up around controlled-environment ag."
Water efficiency
Water supplies are limited in southern Nevada, a region facing drought conditions and where most of its water comes from the Colorado River or groundwater. The Las Vegas indoor farm uses 90 percent less water than a traditional farm, or roughly 300 to 500 gallons per day — about as much as a family of four uses flushing their toilets and running their showers.
While the mercury soared into the triple digits in Las Vegas this week, Oasis Biotech relied on micro-climate controls to keep the temperature and humidity just right for growing plants in hydroponic systems.
"If you can pull this off in the middle of a desert and this extreme heat, you should be able to do it in other places," said Leach, who previously was CEO of Urban Till, an indoor farming company in Chicago. Prior to that, he worked for a logistics company that handled food distribution for McDonald's.
Many of the early indoor vertical farms built in the U.S. have been in abandoned factories or industrial locations. The indoor farms also offer a solution to countries that need to import most of their fresh produce due to limited arable land or where water scarcity is a constant challenge.
Indeed, a new low-water indoor vertical farm is going up in Dubai this fall and expected to produce upwards of 6,000 pounds of leafy greens daily. The $40 million high-tech farm's backers include Emirates Flight Catering, which supplies more than 200,000 meals daily.
Lettuce traditionally grows in 80 to 90 days outdoors, and producers tend to get up to three harvests out of the field during the season. The indoor vertical farm in Las Vegas can output lettuce in 18 to 24 days and farm 365 days a year, according to Leach.
"The days are longer because we leave the lights on for about 16- to 18-hour cycles," said Leach, and "there's never a cloudy day."
-Story updated to reflect changes in fact sheet provided by Oasis Biotech.
Growing Popcorn Shoots
8/21/2018
CropKing
Popcorn shoots are a microgreen variety increasing in popularity. As you might have guessed from their name, they grow from the seeds that a lot people use for popcorn. The shoots are useful for ingredients and garnishing dishes, as they are golden yellow and have a unique, super sweet flavor.
After selecting the right seeds to grow at home, we suggest soaking them before planting. Then, using a burlap medium, plant your seeds in a 10 x 20 tray designed for growing microgreens, keep the burlap moist, and cover your shoots with a humidity dome or place in a black garbage bag.
Selecting your Seeds
- Use your popcorn kernels from the kitchen cabinets. Yes, you can grow them! There are more specialized popcorn seeds that are meant for shoot production, but your standard popcorn seeds will grow shoots too. The seeds meant for movie night will taste just like the popcorn snack you’re used to, with an added sweetness that lingers in your mouth.
- Purchase seeds specifically for shoot productions. These seeds come in separate colors, although you’re more likely to find that the white and yellow seeds work better than the red variety. Do a fast online search for popcorn seeds or visit a nearby health store to see if they carry them.
- To help establish the correct amount of seeds to use, spread dry seeds into the bottom of an empty 10 x 20 tray. They should be evenly, but densely, spread. As a rule of thumb, use 2-3 cups for a 10 x 20 tray.
Sprouting the Seeds
- Soak the seeds for 8-12 hrs. Place the seeds you’ll be germinating in a plastic kitchen container. Fill the container with enough water to rise above the seeds, ¾” to 1”. The seeds will swell as they absorb water, and you’ll want to be sure they stay below the water line. As they soak, keep the seeds out of direct light.
Planting your Seeds
- Choose a growing medium. Keep in mind that your medium’s job is to hold your shoot in place and provide them with water and nutrients. Soil is a traditional example and may be the easiest to work with for most first time growers. Burlap comes in 10” rolls and can be cut to size of tray. Before placing the burlap mat in the tray PRE-SOAK THEM in a tub of water. This helps them lay flat in the trays, which makes planting a lot easier and helps give the seeds a germination boost. Plan to soak the mats the day before you plant.
- Spread seeds evenly on top of the wet medium. If you have issues with mold or fungus growing between your shoots, use fewer seeds the next time around and cut back how often you water them.
Growing the Shoots
- Cover the seeded tray. Use a cover that will be lightweight but impermeable to light. Keep the tray indoors with little or no light and a constant temperature.
- Water your shoots lightly. Keeping the medium moist will likely require a little amount of watering. Use a spray bottle, and make sure to spray each sprouting shoot each time you water. Once roots set, focus on keeping the medium moist. This no longer requires spraying every shoot. Pour water in from the sides to avoid damaging the young shoots.
- Harvest your shoots when they’re 2-4 inches tall. Once shoots are dry to touch, simply cut the shoots just above the growing medium’s surface. Store shoots in a sealed container in your refrigerator.
The bright color and popcorn flavor adds to almost any dish. They can also be enjoyed in a salad with grilled sweet corn, cherry tomatoes, and Lola rosa lettuce.
Category: microgreens
Tags: microgreens