|
|
Post by tbird on Mar 30, 2015 10:51:34 GMT -5
www.johnnyseeds.com/t-micro_greens_production.aspx#here is some info on micro greens. I travel for work and spend 2-3 days with my clients. These usually involve dinners at fancier places than I would go to on my own. It was at one of these venues that I first became acquainted with mirco greens as a culinary entity.... I had previously been a "sprouter" in the hypocrites institute understanding of it - eating for nutritional purposes only, and trying to make that healthy as tasty as possible. Mircogreens are a bit past the sprouting stage - and they are grown in soil for a few days and then harvested. Extremely packed with nutritients and delicious, chefs are using microgreens for sublime tastiness. Particularly, in my travels, basil and celery microgreens. I have failed thus far in producing micro greens, and usually because I am too cheap! I don't get a proper container, I don't put enough seeds, or else my other buggaboo - I get busy at work and they dry up. I want to get back to both sprouting and microgreens. Anyone else want to join in the challenge? Red, want to start us off with a pep talk?
|
|
|
|
Post by OregonRed on Mar 30, 2015 14:35:57 GMT -5
|
|
|
|
Post by Latitude33 on Mar 30, 2015 21:47:21 GMT -5
I'll join in on this. 
|
|
|
|
Post by OregonRed on Mar 30, 2015 21:55:33 GMT -5
getting that document together and lesson plans, I was just literally typing into it before I came over here, so...
hang in there...
meanwhile, check out:
mountain valley seed dot com - that's where I got my bulk from last...
|
|
|
|
Post by OregonRed on Mar 31, 2015 8:39:38 GMT -5
also try sprout people dot com, they have a video on how to use their famous sprouter.
I got inspired and started broccoli sprouts and mung bean (aka: bean sprouts) yester. I will take pictures as I go along.
in my lesson document, I will talk about vessels, problem/difficult seeds, slow seeds, easy seeds, different types of sprouting methods, why to grow in the dark, how to make your sprouts taller, creative vessels from what you have around and different types of micro green growing I have seen and used, what to grow and why, and artistic/pretty set ups, ways to present...
|
|
|
|
Post by tbird on Mar 31, 2015 10:25:29 GMT -5
I guess the first task is equipment - and selecting seeds.
thanks for the great pics, Red! That will get us going!
I think my major problem thus far has been being stingy with the seeds. Looking at the pics, even stingier than I thought I was being.
So - going to decide on 3 crops, make sure I have the seeds and containers, and start planning.
I'd prefer to keep them in the kitchen, so would like something rather attractive.
some flies sprouted from my bagged soil in the germination area downstairs, so need to get rid of all of those and rethink that. (by get rid - mean planting out!)
|
|
|
|
Post by OregonRed on Mar 31, 2015 14:30:39 GMT -5
mustard greens about 5 days old, it just rained, two kinds...
DOCUMENT ON MICRO GREENS:
Let’s start with micro greens, they’re a little easier to grow ~ sprouts can be finicky
Microgreens
Grown in soil
Consume edible leaves and stem in the cotyledon growth stage (when the first two to four leaves appear)
Harvested within approximately 1-2 weeks
Eat the stem and green only, not the seed
Gets added nutrients from soil, experiences more photosynthesis ~ milder taste than their full grown cousins
Micro greens are so easy, they can grow in shallow trays of any kind, plastic, wood, clay or whatever. I have seen on websites very creative stackable, separate able, cute, re purposed containers. For the last 10 years I have been growing them in a full variety of containers, mostly 6” x 24” ‘window box’ type pots, always in the back yard – aka – outside. I imagine they would grow indoors, be more ‘spindly’ less vigorous, depending on sooo many factors…
I generally grow them in dappled sun, not full sun, not full shade. Since they are in a container, it can be moved into a shady cooler place as needed. Or let them go to seed, they’re so cute! All edible anyway.
In my experience, the way I plant them and grow them outside, I normally get 3 clippings out of one hole in the soil, 1 dibble dent, what-have-you.
The way I plant them:
First, prepare pot, make ‘mud’, let it sit overnight to ‘settle’ sometimes I use compost or worm castings, or juicer pulp mixed in with soil, sometimes seaweed emusion as the water to make the mud…
Make a dibble hole about 1 knuckle down with finger, make these about 1 + inch apart every direction, more makes harvest easier, less makes a pretty presentation – if that’s what you’re out for.
Fill hole with 12 – 20 seeds
Don’t cover
Pour water over gently with something small – I use a water bottle – the kind you take with you in the car for 99 cents. This makes soil fall into the hole; then each time you water, this happens again…
When it’s time to harvest, I hold onto the leaves bundle, clip just below it neatly with sissors, and what ever baby leaves may be growing below, and or germinated seeds yet to come, will then be for next harvest!
Seed ideas for Micgrogreens:
Colors! -
Red mizuna
Radish -china rose or red arrow
Kale
basil - dark opal
Mustard
“bulls blood” beets
Shiso (perilla)
Amaranth – super fine and pretty! red
Kohlrabi (purple)
Sharp flavors-
Mustards
Raab
Fenugreek – hot!
Arugula
Cress
Herbs – you can microgreen anything… (use bulk bin seeds – save $) Some unique ideas:
Basil – cinnamon
Lemon
Thai
Mint – lemon
Apple
Pineapple
Bulk bin:
Fennel
Buckwheat
Celery
Chia
Dill
Cilantro/coriander
Broccoli
Peas (for ‘shoots’)
Popcorn (grow in the dark to create “golden” color
Mung bean (aka bean sprouts) (grow in the dark)
Mustard
Fenugreek
Sunflower seeds – they make a really ‘beefy’ green, delicious lettuce green flavor
That's all for now
ENJOY!
|
|
|
|
Post by tbird on Apr 1, 2015 14:11:04 GMT -5
I think that sprouts are easier than micro greens. You just soak, and then rinse and wait. the micro greens need the soil action. In anticipation of the micro green experience, I am soaking a mix of red and green romaine lettuces for the base of the salad that I will put the mirco greens on. I figure to get baby lettuces they need at least a 2 week jump on the micro greens. And just cuz I got bit...I'm sprouting adzuki beans and pumpkin seeds. adzuki is a fav of the raw food crowd, I've tried sprouted garbanzos...no thanks! going to try these on a salad, and if nogo on taste, will cook up the rest. Of course - these won't wait for my baby lettuces, I'll have to use store bought. ??? Word on the street is that sprouted legumes are better for you, even if you are cooking them. As a household, we've switched to tofu that is made with sprouted soybeans, I try not to get any other kind. www.rodalesorganiclife.com/garden/growing-microgreens-indoorshere is some info from our old stomping ground....but this is looking like my "fail" process so just putting up for discussion. As an item of discussion - they are not putting enough seeds in there, and the soil level is so low relative to the sides of the container, you will mess everything up when trying to harvest. JMO |
|
|
|
Post by tbird on Apr 1, 2015 14:37:00 GMT -5
For my 3 mirco greens for the salading, I think I will do celery, basil, and radish. I bought a bunch of basil when I first thought of this - but need celery and radish.
Going to go to johnny's and see if they have what I want and quantity and prices....
Going to home depot this weekend to see what containers they have that might be good. Do want to check out ikea's containers, but its too long of a drive for just that.
maybe do a whole foods run and see what is in their bulk bins.....
|
|
|
|
Post by OregonRed on Apr 2, 2015 10:32:07 GMT -5
Tbird - celery and basil take a LONG time to germinate, I suggest starting with something easy - radish is easy and fast, broccoli, mustard... in order to put in enough seed, one needs more than a packet - at least an ounce if you want to keep doing this. mvseed.com is a good one. for container, you can go to any target or wahlmart and get the saucer that one would put under a pot to catch the water, and use those, they come in a variety of sizes and are super cheap. poke holes in the bottom with a nail or something. when looking thru the bulk bins, check the bulk herbs section for seeds: fennel, celery, dill, coriander (cilantro) for the other things: sprouting section, and grains/ beans section: chia, sunflower, amaranth, buckwheat, beans... have fun! report back please  |
|
|
|
Post by tbird on Apr 2, 2015 14:47:37 GMT -5
good info on sprout times. I will start the celery and basil before the radishes.
Tonight I'll be making a salad with the sprouted adzuki beans and sprouted pumpkin seeds sprinkled on top. It's a start.
I did purchase some sunflower seeds from the bulk bin at whole food today and put them to soaking, but a lot of them showed signs of bug gnawing. so I might bring that back. A few here and there, but it was a substantial percentage of the seeds.
Will check out the mvseed spot....
|
|
|
|
Post by OregonRed on Apr 3, 2015 8:25:11 GMT -5
I have a recipe for making a terrific snack mix with sprouted (germinated) nuts and seeds, if anybody is interested
|
|
|
|
Post by desertwoman on Apr 3, 2015 10:19:21 GMT -5
And it's delicious!
|
|
|
|
Post by tbird on Apr 3, 2015 10:27:20 GMT -5
dish the recipe Red!
Had the salads last night - pretty good!
raw adzuki bean sprouts were a bit of a tough sell, may cook the rest.
the sunflowers - a few werre showing signs of sprouting - so tossed a few of those in there two. Most of the gnawed on seeds floated and were fairly easy to separate from the others.
With the store bought lettuce, added fresh chives, watercress, and thyme that I'd been growing, plus the sprouted bean and seeds, and some chopped tomato and avocado.
can't wait for more salads! More sprouts! more microgreens!
Still didn't order anything though, lol! I have my carts in order, but then never get around to clicking the buy....
|
|
|
|
Post by OregonRed on Apr 3, 2015 20:52:03 GMT -5
I ordered from MVseed today:
Amaranth – red – just for the color!
Arugula
Basil – opal – just for the color – deep purple
Raab – broccoli
Cress – bitter – curlie
Cabbage – red – just for the color
Mizuna – a type of mild mustard – red
Orach – purple
Radish – china rose – just for color – pink stems
I already have:
Purple kale
Red chard
Beets
Multitude of mustards
|
|
