A local farmer grows crops of tiny vegetables for less money and with less space. Microgreens come to our region as an alternative to conventional farming.
It’s seventy degrees in the fluorescent purple-lit room and even with fans blowing it feels humid – In the corner, two wooden racks hold trays of tiny plants from one to four inches tall.
Local farmer, Sean Grant’s has always been interested in farming but didn’t have the land to do so, so he started Grant’s Greens as an alternative. Grant says he feels safe to know what’s in his food.
Microgreens are shoots of salad vegetables such as cauliflower, broccoli and kale picked just after the first leaves have developed.
“So I heard the Microgreens were a gateway drug into farming. The turn-around is real quick, it’s a smaller investment and I just like the idea of proving good, clean food for my family and the community.” Sean Grant.
Salad greens, leafy vegetables, herbs and even edible flowers can be grown as microgreens. The five by five trays that hold them take two weeks to be ready to eat; a different scenario for conventional farming.
https://www.youtube.com/watch?v=QgsNbhVj9jI
