Photos from The Greensted's post
Harvest day, four years apart. Our first "significant" Harvest we bagged, printed labels and off we went to visit chefs. We had some radish, "mild mix" and "spicy mix" which were premixed seed blends. We cut with a scissors, into little plastic containers and thought wow that's a lot!
We had a couple chefs sit down with us that day, (no appointment!) They tasted them, gave up feedback and kindly schooled us on #Microgreens in the restaurant world. We were so passionate, but clueless!
We took our passionate, but terrified selves home, ordered more seeds and tried again. And again. More baggies, more learning, more overwhelm.
Eventually after many trial runs, the executive chef where Jayne worked at the time, asked when we'd bring an order so he could stop buying from the big Produce vendor. Someone will pay us! That restaurant purchased Microgreens by the pound up until the shut down. They've not reopened.
Fast forward 4 years today. We've graduated from scissors to #greens #harvester, harvest into 10 large "sweater sized" bins (40 LBS Today), 17 varieties made into 4 custom blends (mild mix became our #classyclassic, spicy is now our super popular #Zestymix), radish mix, pizzazz along with pea and sunflower shoots making 6 core retail products rinsed, dried, ready to eat. We stock 26 stores weekly, 2 Farmersmarkets year round, sell off our farm, and supply one small restaurant and couple caterers. 2020 brought 2 full time employees, 1 part time, AND our first foray into marketgardening too. Never a dull .....
We're planning a huge scale up move in December to a dedicated facility for Microgreens and marketgardening. Are we ready? Yup. Nope. Are we passionate. Definitely. Terrified. Yes. So Full steam ahead.
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#dreambig #dreambigger. #dohardthings #workhard #4years #Buylocal #greensforall #growingbusiness #farm #Freshfoodaccess #foodsecurity #feedyourpeople ... See more
