Follow by Email

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.