Radish Greens
Micro greens pack a lot of flavor and can have between 4 to 40 times the nutrients of their more mature counterparts. Can be used as a salad, in shakes in stir fry or soup, as a garnish, or an on-the-go snack.
Grown from certified organic, fully tested seed without soil, triple filtered water source using no chemicals of any kind. Food grade plastics. Packaging is biodegradable/recyclable/compostable.
Wash before consumption.
Microgreen
A microgreen is a tiny vegetable green with a wide range of flavors, colors and textures. Smaller than baby greens but harvested later than sprouts, they range in size from 1” to 3” including the stem and leaves. A microgreen has a single central stem, fully developed cotyledon leaves and one pair of very small, partially developed true leaves.Microgreens enhance the beauty, taste and freshness of dishes with their delicate textures and distinctive flavors. Edible young greens and grains are produced from various kinds of vegetables, herbs or other plants and are good for garnishing salads, soups, plates, and sandwiches, used in omelets, shakes and stir-fry.
NutritionResearchers at the USDA Agricultural Research Service have published, as of early 2014, several studies that identify the nutritional make-up and the shelf life of microgreens. Twenty-five varieties were tested, key nutrients measured were ascorbic acid (vitamin C), tocopherols (vitamin E), phylloquinone (vitamin K), and beta-carotene (a vitamin A precursor), plus other related carotenoids in the cotyledons.Among the 25 microgreens tested, red cabbage, cilantro, garnet amaranth, and green daikon radish had the highest concentrations of vitamin C, carotenoids, vitamin K, and vitamin E, respectively. In general, microgreens contained considerably higher levels of vitamins and carotenoids—about five times greater—than their mature plant counterparts, an indication that microgreens may be worth the trouble of delivering them fresh during their short lives.A nutritional study of microgreens was done in the summer of 2012 by the Department of Nutrition and Food Science, University of Maryland, indicating promising potential that microgreens may indeed have particularly high nutritional value compared to mature vegetables.
More pics here https://photos.app.goo.gl/8aGmMtIb0JYh4om22
All About Fresh was previously "Randi's Garden." Randi is a long time member of the community and avid gardener. She has been increasing her garden over the years and now has more than her family can use. She is giving back to the community by offering her excess to the Grassfed on the Hill community. Check out her amazing microgreens (with the intention of year-round production) and her spring/summer/fall garden. Everything she grows is with the utmost care and attention to organic production methods. All production is focused on nutrient density, quality and flavor.
