Recipe: A mighty microgreen appetizer

By on April 5, 2018

Tenita Solantol checks on her microgreen inventory at the Durham Co-Op Market.

Tenita Solanto checks on her microgreen inventory at the Durham Co-Op Market.

Nutrient-dense and flavorful microgreens are sprouting up at grocery stores, farmers markets and CSA boxes on a more frequent basis.  These tiny vegetables are seedlings that are harvested when the first true leaves appear.  Microgreens are considered a superfood – often packing more vitamins than some full-grown plants.

Microgreens are not the same as sprouts. Sprouts are one-to-four-day old germinated seeds that are consumed whole – seed, root and stem. Mircogreens are harvested at seven to 14 days and grown in organic soil or other media and require sunlight. They are harvested with scissors, cutting off at the stem above the root level.

Tenita Solanto of Green Panda Farms in Siler City is a microgreen farmer. She was recently profiled in the 2018 NC Agriculture magazine. Solanto grows and produces microgreens year round and sell to farmers markets, grocery stores and online for delivery in the Triangle, Triad and surrounding areas.

“We grow a wide variety of microgreens, shoots, wheat grass and other produce for local chefs, caterers and health-conscious consumers,” Solanto says. “Some of our customers’ favorite ways to use our greens is adding them to eggs, sandwiches, soups and more. Sunflower shoots and wheat grass are great for juicing.”

Microgreens can be used as topper for salads, sushi, tacos and more. For a clever appetizer, check out this idea from Green Panda Farms.

Hollow out a grape tomato and fill with tatsoi microgreens and a drizzle of dressing.   For more ideas on how to incorporate microgreens into your daily meals check out Pinterest. 

Photo from Green Panda Farms

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