Last night we had dinner with friends and it was brought to my attention that I have not blogged in quite some time - almost a month to be exact. I guess that’s what happens when you have a lot going on.
I’ve been working on my garden design and thinking about moving our front lawn from pretty grass to more flowers and a bee lawn mainly because pretty grass is just too hard to maintain and I have other things I’d rather do with my time.
The garlic in the veggie garden has emerged and it looks like it will be a good crop - fingers crossed. The crazy Spring weather has me wondering when to begin planting. I’ve got some spinach growing in winter sowing jugs - but it’s not doing much - we need more sun and warmth.
I’m planning to add some new veggies - okra, patty pan squash, and some lemon cucumbers and I’ve got all my seeds purchased just waiting for some real growing weather, which to be honest doesn’t arrive in Minnesota until mid to late May. So while I wait I’ll clean garden tools, finalize my growing plan, and read.
You may recall I mentioned a Master Gardener class for Microgreens in my last post - it’s come full circle. The class, which will be held on May 1st & 2nd, is in the final stages. Microgreens are planted, slides are ready and we have our activities and tastings all planned.
Microgreens (aka vegetable confetti) are very young vegetable greens that are harvested when
they are 1–3 inches tall. They consist of the stem of the plant and 1-2 leaf pairs. They are low in calories and high in fiber, are good sources of vitamins A, C, E, and K, have many minerals and antioxidants, and have as much as 4 to 40 times the nutritional content of mature vegetables. The best part, they can be grown year-round.
Mighty microgreens are also pretty easy to grow; you can grow them in soil, use hemp or fiber mats, or hydroponically. With just a few items - soil or mat or water, a container, seeds, and water you can get started and in about 2 weeks they are ready to be harvested and enjoyed.
Many vegetables can be grown as microgreens from broccoli, kale, and chard, which are mild to radish, mustard, and arugula, which are spicy to peas and sunflowers, which are crisp there are many options. You can use microgreens in many ways; add them to a salad, as a replacement for lettuce in tacos, as a nutrient punch to a smoothie, or my favorite on avocado toast - yum.
.jpg)
I’m on my third batch of microgreens and today I harvested some broccoli and used them on top of my avocado toast. I started with a slice of toasted seeded bread, mashed avocado, added a little salt, pepper, and red pepper flakes, and then topped with the microgreens - a quick and delicious breakfast.
Enjoy your greens and thanks for stopping by!
