RYE FAMILY FARM

MICROGREENS

Microgreens are vegetable greens harvested just after the cotyledon leaves have developed. They are used as a nutrition supplement, a visual enhancement, and a flavor and texture enhancement. Microgreens can add sweetness and spiciness to foods, and an overall flavor that is nutritious.

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KEEPING MICROS FRESH

Keep microgreens between paper towels, and make sure they are cold and covered in a resealable bag or container. Wrapped this way, they'll last in the fridge for over a week or two depending on the greens.

WHY ARE MICROS GOOD FOR YOU?

Microgreens are packed with nutrients. While their nutrient contents vary slightly, most varieties tend to be rich in potassium, iron, zinc, magnesium, and copper. Microgreens are also a great source of beneficial plant compounds like antioxidants.

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MICROGREEN RECIPES

  • Add to any salad, sushi, stir-fry, pizza, burger, soup, or taco

  • Baked potato with butter, sour cream, black pepper, and radish microgreens

  • Fresh garden salsas with micro-cilantro or spicey radish microgreens

  • Juice microgreens into any smoothie

  • Add to any sauce or pesto for great flavor

  • Microgreens baked into breads and muffins

  • Any microgreens in an omelet or scrambled eggs with a pinch of salt and pepper

  • Pita, sunflower shoots or broccoli microgreens, shredded cheese

  • 10-inch tortilla, natural peanut butter, hemp hearts, sunflower shoots

  • Hummus and balsamic toasted pitas with provolone veggies and microgreens

  • Quinoa salad with microgreens, feta, ad sunflower shoots

  • Basil turkey burgers topped with radish microgreens & garlic mayo

  • Sunflower microgreens with cherry tomatoes and balsamic vinaigrette served with steak or chicken

  • Pita with hummus, meat, roasted veggies, and microgreens

  • Kale microgreens smoothie with yogurt, avocado, vanilla, orange juice, and ½ banana

  • Lemon basil/spicey radish microgreens on salmon

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