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Monday, November 25, 2013


Greetings as we move into the holiday season. Each year as I grow older and more into savouring life, appreciating the experiences and the people, I choose to see how to expand my holiday giving.

My gifting is going to first remember the giver. Ah yes-- not what most people expect. So, let's get down to it.

First, I will gift myself time to meditate (even 5-10 minutes) daily and some, walking, breathing in the crisp air.

Now what would you like? I offer you a couple of gift ideas for your holiday giving:

1) For the giver: putting yourself on your calendar several times each week for whatever you need or want: meditation, yoga, a walk, meeting a friend, taking a moment to be mindful, present and aware of how your body feels, breathing into tight places and releasing them and loving yourself for doing this.

2) For the family, friends, kids: 
A gift of your time. Who do you know that you don't see often and who would love a visit.
A gift of a foot rub, shoulder rub or just your listening ear and smile.
A gift of a pot of microgreens and a card with a link to a resource for supplies or even my book on
A gift of 30 minutes to plant microgreens with friends, children, someone who is house bound (i.e. many don't require soaking and can be planted anytime)
A gift of patience with yourself and others when life feels stressful over the holidays

3) A gift of my book
Is there a teacher who would share this with his or her class if they knew how? Let me know.
Is there someone you know who misses the taste and smell of spring on these long, often grey winter days who needs a way to bring spring inside and grow something simple?

I am here to support what I love which is community and the opportunity for each of us to find ways to stretch without breaking, to love without condition, and to give to ourselves and each other as truly works for one and all.

Here are examples of what I call love in nature's own voice. My 4 year old friend who harvests sunflower microgreens each week for her family and one beautiful crop of shoot peas next to broccoli and kale.

May your Thanksgiving flow easily with abundant sharing by all.

Friday, November 15, 2013

Beets Dijon and How to create your own Indoor Winter Garden

Welcome Virtual Vegan Potluckers!  Today is the day over 160 vegan blogs have linked up to share yummy recipes and inspiration in one virtual potluck!  Even though you may need a couple of days to explore all these delectable ideas, be sure to click all the way through, as there are both beautiful and delicious desserts waiting for you at the end—

And now I welcome you to the Gaia's Creations where with Mother Earth, and I collaborate to grow her tiniest plants-- like beets which are so rich in color and flavor, and when you add some Dijon mustard and a complement of other tastes and seasonings, yum!

Here is a new twist for the adventurous. It is easy and fun. Just look around this page at all the magnificent color you get in one planting of beet seed. This is an introduction to whet your appetite. Later in this post, I have an offer for you with the support of Todd of Todd's Seeds and Annie of An Unrefined Vegan.

Now to my recipe for "A Winter Salad of Beets Dijon and Friends" which is followed by how to of grow beet microgreens. I am offering a planting's worth of beet seeds to get started (and a packet of no fail "kale" seeds) to the first five adventurous folks who respond, and sign up for my blog and send me an e-mail with their contact info at 

To get more tips on growing and using microgreens in your recipes, sign up on this blog where I will share hints and answer questions (See below to get my step by step book**). 


6 medium sized firm beets, organic  (3 cups total)
one small organic carrot, peeled and julienned 
1 scallion, sliced thinly
1/2 cup toasted pine nuts, almonds or cashews

Dressing: In an upright blender, place the following ingredients and
blend until desired consistency: smooth or still a little crunchy

2/3 cup  cashews pieces
2 Tb. fresh lime juice
6 Tb. fresh orange juice
2-3 Tb. Dijon or spicy mustard
1-2 tsp. fresh ginger, peeled and grated
1/4 cup coconut water (fresh if possible) or water
1/2 tsp. sea salt and fresh ground pepper
1 tsp. Dill weed

Greens: spinach or colorful mix of lettuces
Beet microgreens: 1/2 cup (see below how to grow these gems)
and other Microgreens: spicy radish, buttery buckwheat "lettuce" or kale or another beauty, purple kohlrabi -- see picture below


Scrub beets and trim ends. Steam them 10 to 15 minutes, until them are just tender, adding the julienned carrot in the last five minutes.

Peel the beets. Dice and toss with the carrots and some of the Dijon dressing. (You will probably have extra dressing). Let flavors meld in your refrigerator for a while or cool to room temperature . Toss vegetables with one cup of greens. Finally, garnish the top of the salad with toasted nuts, sliced scallion and beet microgreens.

Beets Microgreens:  Read through the whole page and then focus on the planting steps at the bottom. These little seeds contain 5-6 beet plants each in their seed shell. Scarifying (crushing them gently) will help them to germinate in greater numbers and more easily.. Here is all you need:


2 small plastic planting trays with holes or one clam shell container with its top (from fruit purchased at the market) or a plastic pot at least 4” in diameter

A bottle to mist the micro garden or sprayer on your sink or hose.

Organic potting soil (enough to fill your container to about 1” from top)

A sandwich size bag you can seal.  

Paper towel cut to size of container opening

Rolling pin or a wine or smooth bottle


Take dry seeds and put about 2-3 tablespoons in a zip lock bag. Seal bag while removing air. With a rolling pin, carefully roll back and forth several times over the seed firmly enough to break into the outer crust, but not go through crust fully. You will not necessarily see any change visually.

Fill your tray ¾ full with organic soil which you have thoroughly dampened and broken up any clumps of dirt. Flatten the surface evenly pressing down the soil a bit. Then take the seed and spread it over the soil surface. Cover the seeds completely with one more thin layer more of soil (1/8"). Mist soil well and cover with a paper towel which you dampen and then finally cover the tray with an inverted tray to help hold in moisture and allow air to flow in.. Note: If you use a clamshell container which has holes in top and bottom, the top acts as a dome until the germinated seeds lift up the towel. Place your pot or container on a tray to catch moisture from watering and keep in the shade or out of the light until you uncover these beauties. You uncover when they push up the paper towel. Leave the cover off then and put them under a light or where light comes in a window. 

Here is your planting order:

1) Put soil in a container with holes (for drainage) so it is within 1” of the top of your planting tray or pot. (Don’t use clay as it sucks out moisture). Moisten soil thoroughly and allow excess moisture to drain. Flatten top of soil with a piece of cardboard or another container the same size to even the soil surface.

2) Spread “scarified” seeds onto the surface of the soil. Cover these with 1/8” loose soil and press down firmly but gently.

3) Cover with a paper towel. Dampen thoroughly.  

4) Place an inverted planting tray with holes on top. Keep in the shade where there is good air flow. Mist with water when your towel is dry..usually once or twice a day.

5) Uncover the seedlings when they push up most of the paper towel.

The beets will take up to a week (+ or -) to begin to show above soil in 65-70 degree temperature in your home or patio. Mist thoroughly only when the paper towel is somewhat dry. Once the plants are lifting the paper towel, uncover beets. Move them to indirect light. Beets love some sun…just don’t roast them. Now water when soil is almost dry and allow soil to almost dry out before watering again. The roots need consistent moisture (not soaking them). They only take a few days after being uncovered to be ready to eat!

Water as needed up to 12 hours before harvesting (or they will hold too much water). Start cutting them (with scissors) just above the soil when they are  1-1 1/2 “tall. If you store any microgreens, layer them with a paper towel or cloth in a container in the refrigerator. Wash greens when you are ready to eat them.

Always be sure to keep your growing greens’ soil moist. Since the seeds were not soaked, they may dry out faster. I recommend that you water thoroughly once the cover is off and allow the soil to almost dry out before watering again. 

On November 19th, at I will offer a guest post  with a contest for my book, ** GROWING MICROGREENS STEP BY STEP and some seeds from
Above are  beet, kale, crimson radish and purple kohlrabi microgreens.

 Here is one version of Beets Dijon with toasted Pine Nuts

To proceed to the NEXT dish/blog in the Virtual Vegan Potluck,
To go BACK to the previous dish/blog in the Virtual Vegan Potluck In Fine Balance
To start at the beginning of the VVPVegan Bloggers Unite

Thursday, October 31, 2013

Aloha Kauai -- Alima's Final Microgreen Class on the island........

As our first grandchild is due in December, we are moving to the mainland to be close to our family. We love Kauai and hope to return and bring some family with us!

And I want to share with you how to grow these beautiful microgreens before I depart.

Join me for a final class. Sunday, December 17th at 12:30pm. The cost is $25, and I have one scholarship available. The class will be in Kapa'a.The price includes sprouted seeds, soil, a sturdy planting tray and information on growing a variety of microgreens as well as resources for supplies.

My new book GROWING MICROGREENS STEP BY STEP is now available on kindle...check link at bottom. Paperback is also now available. At the class, I will also have paperback copies on hand.

For anyone taking my class or purchasing a book, I am available by e-mail for coaching support.

All supplies will be included in the class price. You will leave the class with information on growing a variety of microgreens and one tray planted with sprouted kale and ready to eat in about 5 days after the class.

Contact me at for more information or to
register or call me at 808-482-4926. Also, feel free to make comments or ask questions through this e-mail address.

Here is a link for the kindle version and paperback:


Thursday, October 24, 2013

Choosing Wellness Today

Everyone has a busy life. How do you add just one more task (even 5 minutes to start or plant microgreens) when you don't finish all your chores each day?

Well, my first decision is to prioritize. What do I want to create each day?

1) inner peace = mindfulness, meditation and no overbooking
2) inner health = food combining, avoiding white food (rice, flour, sugar)
3) inner wisdom = choosing one action or thought that nourishes all of me and hopefully others in the world. Reading a motivational book, such as "Peace in Every Step" by Thich Nhat Hanh.
4) fun = taking a walk/hike with my best friend (my dear husband) or reading or creating for half an hour

So, what are your priorities to nurture yourself?

Choose wellness by making your mental, emotional and physical health a priority so that you will have the reserves to face the world, no matter what comes your way.

P.S. How do you like these glorious beets?

Off to do the final edit from the proof of the paperback version of my book. It should be available from Amazon this month!!

Here's a shortcut to the kindle version on Amazon. GROWING MICROGREENS STEP BY STEP

Thursday, October 10, 2013

care, growing and harvesting of your microgreens

I realize that my classes may not always give enough information in one-two hours. That's why I wrote my book.

Everyone's environment is different as well. So, you have to pay attention. Everyday may require more or less watering. I highly recommend bottom watering for microgreens after they root and are uncovered. It only takes 30 seconds more or less depending on the root mass.

Harvesting. For most of us, we are just cutting enough for a serving or two. So, look at the photo below as I gently lift the kale and clip with sharp scissors just above the soil. Only the small microgreens can be harvested this way. Sunflowers and shoot peas will probably come out from the roots if you try this.

Feel free to send me questions at and/ or check out my book on 

Happy Growing!

Tuesday, October 1, 2013


After several months of writing, editing, photographing and experimenting with some recipes, my book entitled: 
GROWING MICROGREENS STEP BY STEP is complete and ready in a downloadable form appropriate for kindle or I-phone or PDF just to be read on your computer.

With clear instructions and photos, I think you will find these tasty morsels perfect additions to your salads, to garnish or complete a stir fry, to raise the green level of your smoothie or to enrich a soup. Resources, trouble shooting and much more are covered.

In addition, I have included a number of delicious recipes to show how to incorporate microgreens in your meals.

You may order this version directly from me at It will is also available on Amazon this week. The electronic version is only $7.49. The print version is coming out early in November.

This is the perfect winter garden on your windowsill, kitchen counter...wherever you have a little space for these micro vegetables.

Also included in the book are some simple thoughts on how incorporating mindfulness into my days and my gardening has helped me "destress" and breathe more softly in life. The book's focus is on the microgreens. The mindfulness tools are a bonus gift you may enjoy as you choose.

The format for the book is simple, straight forward and clear. As Jane Riley, M.S., B.A., Certified Nutritional Adviser, wrote in the Foreword:

"Her well-illustrated and descriptive book Growing Microgreens is the definitive guide to producing excellent, delicious and sustainable nutrition for yourself and your family no matter whether you live on acreage or in a one bedroom bachelor's apartment." 

Wednesday, July 24, 2013

Excerpt from my new book due out in September

Aloha, Here is the beginning of my new book which will spell out how to grow many microgreens...all tested successfully (from failure to magnificent success on a few and success and yummy goodness on all) and troubleshooting...and some recipes. It will be $7.49 to $14.75 depending on whether you want a kindle or PDF downloadable format or a printed paperback (plus shipping)...Due out in September. Here's the beginning...Growing Microgreens Step by Step) working on the best title for this little gem

Microgreens first appeared in Southern California in the 1990’s where they quickly gained popularity among fine chefs as a fresh and delicate focus to highlight a particular dish. Soon they were included in special salads or to complement a particular dish, such as with the intense cilantro/coriander flavor, delicate textures, color and interest.  They soon began showing up in Europe in the next decade. Many chefs have begun growing their own microgreens, knowing how easy it is and how important it is to have an herbal, floral or delicately or even hot and spicy green on hand to finish a particular presentation.
These are actually the smallest of cultivated green plants which are harvested at a young stage (1 to 2 “ in height) as opposed to sprouts which are germinated seeds. Sprouts are soaked and then allowed to germinate in a jar or specialized container. Microgreens are sprouted and then planted on a bed of healthy soil or a synthetic mat. They are a complete plant which usually has a rich or intense flavor for its small size. And their nutritional value is becoming more and more of interest.
Grown from vegetable, herb or edible flower seeds, the whole plant is eaten: the single central stem and leaves. They are harvested just above the soil when the first two leaves or cotyledons are fully developed and the actual “true leaves” (which appear in the middle of two fully developed cotyledons) may have started to form. From seed to table is actually from 7 to 10 days. And to the surprise of many, some micro greens are even more flavorful than the fully grown plants. This is especially true with cilantro and basil. From bitter, to neutral to sweet, micro-green seeds are often given a separate section in seed catalogs to provide specifics on what to expect from this power packed greens.
So let’s get started…and I promise you once you see how pretty and easy these greens are, you will be ready to go. Can you believe that each week of the year, you can plant and harvest at least a half dozen plants and spend no more than five minutes a day (except maybe when you clean trays)…


Thursday, July 18, 2013

My Secret: Nature and I partner to create Awesome Color, Texture and Delicious Flavor in one week (and only 5 mins. a day)

So, what is healthy agriculture...sounds like a lot of work...well, I have a secret...beautiful micro greens:

Now that I am not growing greens for a farmers' market, I get to choose what I want to eat. Today, on my one set of shelves I have growing these micro greens: corn, beets, cilantro, broccoli, shoot peas and sunflowers. s

Join me on Sunday, August 4th at 1pm ...Wailua Homesteads...Just $20 including all supplies to start your own micro green garden. I provide a simple sheet to start you out and another follow up one once you've had a few days at home to see your little miracle garden grow.

My last class on July 14th reports their broccoli micro greens are beautiful and almost ready to eat (today is July 18th)...

Here are a couple of pics of what you can grow: gorgeous buckwheat lettuce and a basket of shoot peas ready for stir fries, soups, smoothies.. ...

We will talk about shoot peas, beets, cilantro (so rich in flavor at this size),  brassicas (kale, broccoli, radish, red or green cabbage and more), sunflower greens, buckwheat lettuce etc.

Come play's an introduction to the easiest garden you have ever dreamed of.

You want to know more...why micro greens and why not just sprouts...check out Jane Riley's article and the one she references:

Hope you will join me now or another class. Aloha!

Saturday, July 6, 2013

Choosing Health over Wealth....

Well not exactly. I love selling at the farmers' market and recently stopped doing so in order to focus on my continued healing, reducing stress to my nervous system and making life even more joy filled. My main goal in growing micro greens is for my family...for our health and well being.  Beyond that everyone to whom I sell or teach is a gift to me.

So in this post, I just want to celebrate the beautiful micros: nutritious, delicious and so vibrant. I find new ways to use them regularly. My new favorite is to cream them into my soup at the end of cooking...and then top the soup with a small cluster of colorful greens. Next time I make soup, I will add a photo. I just made a slightly adapted version of a coconut, cauliflower, cumin soup (a recipe from "Food Babe")...velvety smoothness and great flavor.

Here are some pics of my favorite micros.

Friday, June 21, 2013

Growing More Micro greens and ways to incorporate them into your lifestyle

So, have you tried growing micro greens? If not, you might want to explore many of the websites offering suggestions or you can even get a booklet from me later this summer with a step by step guide to growing the simplest and expanding into many other seed varieties from there.

You will have the benefit of my mistakes, my learning and successes over the past two years in dry and moist climates. I am always happy to offer support to your efforts for growing micro greens. You can contact me at

Also, here I will share a couple of recipes and ways to boost your nutrition by incorporating more greens in both smoothies and soups...with good flavors and yummy combos.

For a delicious smoothie, for one person, I start with a base of

1 cup liquid (juice, coconut water, orange juice or my favorite homemade ginger lemonade...see recipe below)
1 banana (fresh or frozen)
1/2 c. blueberries (fresh or frozen)
1/2 tsp. ground cinnamon
1/4 tsp. ground ginger or a teaspoon of grated fresh ginger
1 cup of micro greens

Additions or options: Add what you like

1 piece of juicy fruit (peach, pear, etc.)
1/2 c. soaked almonds or mix with raw sunflower or pumpkin seeds
1 tsp. spirulina
1 tsp. Maca powder
1 tsp. flax or chia seeds

Adjust to your liking and enjoy.

GINGER-LEMONADE- makes enough to last you several days

1/3 c. fresh squeezed lemon juice (not from a jar)
1/3 c. grated, peeled ginger (or chopped)
1/3 c. raw honey
2 qts.  pure water

Bring water to a boil. Turn off and add other ingredients. Cover and let sit overnight or all day. Strain out fruit and adjust to taste if needed. Refrigerate in jars with good seal. It should last 5-7 days in refrigerator.
Great any time or for a sore throat. Add fresh turmeric (grated) if available. Another awesome support to your body.

Saturday, May 11, 2013

Gaia's Spicy Microgreen Slaw

Gaia's Creations is about helping us all make more sustainable food choices. Living on Kauai, we are working to grow all we can and not depend on the mainland for 90% of our food as we have in the past. Many are saving their seeds as well.  For now, my goal with this blog is to encourage as many folks as I can to grow organic microgreens...(tiny greens sprouted and then planted in soil). My local class: FROM SEED TO TABLE IN 7 TO 10 DAYS--offers hands on training. Below this recipe, I offer an intro for all of you. A downloadable booklet with much more information will be available later this year.

Color, Texture and Flavor offer our eyes, nose and  palate a special treat. Here are two easy to grow microgreens in a yummy salad:

Gaia's Spicy Microgreen Slaw

2 cup carrots, peeled and grated
4 cups of shredded red and green cabbage
2 cup jicama, peeled and diced
1/3 c. radish microgreens
1/3 c. broccoli (or kale) microgreens
Optional: 1/2 c.sunflower or pumpkin seeds

I put carrots and cabbage through the food processor with grater blade...quick and easy.
Peel your jicama from the center of top or bottom, and skin will come off more easily.
Mix all but the microgreens in a bowl and toss with your dressing. Let flavors mix for an hour or so.
Then add the microgreens on top with an edible nasturium.

Dressing (This is a generous amount in case you have more vegs.--so go gently)

2/3 c. olive oil
2 tsp. sesame oil
1-2 Tb. Nama Shoyu or tamari
1 Tb.  agave nectar
4 Tb. rice vinegar
1Tb. Dijon mustard (or one of your choice)
2 tsp. fresh peeled and grated ginger or 1 tsp. ginger powder
1 clove minced garlic

Enjoy! Here is a chance to start this week growing your own microgreens. For a downloadable booklet, see below or printed or kindle version from Amazon.


Start with healthy soil and a clean tray with drainage holes. Use fresh, unchlorinated water. Soak desired seeds (not mucilaginous or beets or cilantro) in water from 6-8 hours. Rinse well twice a day, and sprout until tails are 1/4" long; put on well dampened soil, gently pressing down. Cover with 1/8" soil and dampen it.  Cover tray with an inverted tray with holes and keeping lightly moist, allow to grow in the shade till greens are desired height. 
Most important are consistent watering, temperature and indirect light once they have rooted.

For more information, write A simple downloadable (PDF) booklet is available. 

Monday, May 6, 2013

Upcoming Events and Opportunities to Share

My next class will be Sunday, June 16th in Kapa'a at 1pm. I also will be teaching a class at Kauai Athletic Club in Lihue, date still to be determined, and a class for Keiki ...our future farmers!!! Feel free to contact me about any of these events at

My main focus is on education. I want everyone to realize that they can have fresh, live food in 7-10 days, some of which you can keep harvesting through a second crop. Also, I have been growing wheat grass and barley grass for a few folks. I have made one batch of sprouted wheat bread. Delicious flavor with herbs, but a bit chewy for my taste. Will work on a better recipe.

Want to grow wheat or barley grass, but don't have a juicer....I just add some to my Vita Mix and create a smoothie. Here's my recipe:

1 cup coconut water (or other liquid: juice; kombucha etc.)
1 small banana
a handful of blueberries
a sprinkle of cinnamon
1 tsp. fresh ginger or 1/4 tsp. dried
1/2 tsp. fresh turmeric or 1/4 tsp. dried
a handful of fresh spinach or kale or kale microgreens
1/3 cup soaked almonds or other nuts
a small fistful of wheat grass
1/2 c. microgreens (your choice)

Blend thoroughly. I vary this. Make it to your taste. If you are in the islands, make some ginger lemonade and add instead of other liquids. It's delicious in this drink.

Let me know what you want to learn more about and enjoy the day!

Wednesday, April 24, 2013

Lessons Learned in a Rainy Spring and Glorious Beet Microgreens


I promised to share hints…well each week is a great learning experience.

With all the rain we have had these past weeks on Kauai, I have had to be very cautious with any watering. The plants are sucking up moisture from the air!!! With this constant moisture, be sure your tray of greens have good air circulation, and only water them when the soil feels dry.
Also, in addition to cleaning the trays as we went over in class, I now wash them thoroughly as usual and once in a while, after washing, I dilute non-cholrine bleach with water (1:10) and soak the trays in it for 10-15 minutes or I scrub them while in that mix, rinse them well and let them air dry thoroughly. This will help prevent any undesired growth. If you see discolored leaves ( little brown marks --mainly with sunflowers) or areas of soil that are too moist and may appear to be either very dark or have a sort of white cottony appearance (not like little root hairs), remove that section and consider throwing out that tray. I have only had this happen a couple of times in over a year…just a word for the wise.
BEETS! Georgous beet microgreens:
I am happy to report that my efforts with beets are improving. I have learned that they do better if I allow them to fully sprout in the sprouting jar (maybe a ¼ “ or more) …not all do at the same time…but I wait till most have sprouted rinsing them twice a day and draining at an angle in between out of direct sun light. (see my book for new information)
Then, I lay them on dampened soil, press them down lightly and mist them. Finally, I just stretch out Press ‘n Seal (in which I have put at a number of holes or slits) and attach it to each end of the tray, but not the sides…to allow more air. The beets do better when covered with 1/8" of soil before covering all with a dampened paper towel. (They kept trying to attach to the towel…) In a couple of days, they have rooted, and once they start coming up, I take off the cover. In between, planting and uncovering, you need to check the soil  both a.m. and p.m .to be sure it is just a bit moist.
Happy gardening!

Thursday, April 4, 2013

Earth Day we strive to create our Heaven on Earth Kauai Style

As we approach Earth Day, what are we each doing to create what we want our world to be or as Martin Rutte says, " What do you envision as Heaven on Earth?"  And what simple step can you take to move forward in the next 24 hours? My step is to share with you an upcoming event on Kauai to celebrate Earth Day. The event has been pulled together by Isa Maria along with three activist groups whose goal is to support a healthy world on Kauai. Along with them there will be music, talk story inspired by the same goal and provided by three special groups. All this will be followed by a potluck

      Please put the April 21st  GROUND ZERO EARTH DAY CONCERT on your calendar!! Come join your fellow Kauai visionarys from Ohana O KauaiGMO Free Kauai and Kauai Rising as we move forward together.  We look forward to seeing each and everyone of you, and  your organizations there as we enjoy our music, food, and visions in grand Kauaian Style!

Wednesday, March 20, 2013

Greetings from Hawaii:  Welcome to my garden where I am fortunate to work with nature growing miniature vegetables in what are called microgreens. My desire is to teach others that they can easily grow nutritious, live greens to eat in one to two weeks. My journey started in El Prado NM where we lived for 16 months in the beautiful desert (yes, beautiful due to our gorgeous skies, many critters including the coyotes who serenaded us nightly and many birds who came to our feeder daily). The soil was not rich. I decided to create a mini garden growing sunflower greens and shoot peas in my kitchen where there was wonderful light and moderate temperatures. While we loved the desert, the mountains and the rich skies, Hawaii called us as it has for many years.

We sold everything we couldn't ship by parcel post or carry and headed off to Kauai where we house sat for several months and truly began the microgreen adventure. From there we expanded our growing and began sharing the greens with friends and folks at one farmers' market.

My desire in creating this blog is to encourage folks to grow microgreens for fun, to have live food everyday, and to create color and texture in your salads or as a garnish. I hope you will experiment and let me know what works and what you learn. And soon, I will have a small booklet to offer: "From Seed to Table in 7 to 10 Days" which I am expanding from my microgreen class on Kauai where I teach others to grow these yummy, vibrant greens.

As I explore new greens, I will share tips that I learn as my little microgreen farm grows.