Pairs well with;

Fruit and Vegetables; potatoes, sweet potatoes, radishes, beets, corn, peas, parsnips, carrots, turnips, ginger, garlic, scallions, onions, strawberries, pineapple, orange, passionfruit, raspberry, cherry, arugula, spinach, tomatoes, swiss chard, kale, mushrooms, cauliflower and asparagus.

Dairy and Meats; eggs, feta, gorgonzola, brie, burrata cheeses, abalone, fish, mussels, and octopus, ham, poultry, sausage, and lamb.

Others; chestnuts, bamboo shoots, lemon juice, balsamic vinegar, chocolate, honey, vanilla, yogurt and tofu.

What are micro greens and how can I utilize them?

Micro greens are considered baby plants such as vegetables and herbs. They are usually harvested 7–21 days after germination, once the plant’s first true leaves have emerged. We grow our micro greens in soil and chemical free but they can grown in coconut coir, vermiculite or hydroponics.
You can use them in a variety of dishes, including sandwiches, wraps, salads, pestos, dips, garnishes on pizzas, soups, omelettes, stir-fries, pasta, and curries. You can also blend micro greens into smoothies or juiced. We recommend keeping them raw for full health benefits but they are awesome if you toss them in last minute into a stir-fry. Checkout our photo album and recipe section for ideas.

Studies done on micro greens have shown that they are loaded with nutrients, such vitamins, C, E, and K, lutein, and beta-carotene, up to 40 times more than the mature leaves of the same plants. They also pack an intense punch of flavour and add a welcome splash of colour to a variety of dishes. Adding these baby greens into your regular diet will help reduce the risk of many diseases; heart disease, Alzheimer’s, diabetes, and certain cancers.

Produce of the Week; Red Vein Sorrel 

This stunning bright green leaves have prominent dark red and purple veins, blending into deep red stems. These edible leaves offer a distinct, bright, sour flavour with grassy undertones and citrus-like tang similar to lemon or green apple. Our close friends introduced us to this their favourite micro and we fell in love too. 

Sorrel leaves can be used in fresh or cooked applications and can serve alternately as an herb or leafy green vegetable. Young, tangy leaves are best used fresh in salads or as a garnish and are popular amongst chefs. While the mature leaves can be cooked by adding to stir-fries, risottos, used in egg dishes, sauces, pastas, marinades, casseroles, or soups. It actually acts as a thickener for soups and stews and can even be used as a curdling agent for cheese. Use it to flavour beverages, such as  lemonade, cocktail / mocktails or an anti-inflammatory tea. 

Pairs well with potatoes, whole grains, eggs, cream, yogurt, cheese, sour cream, veal and fish, especially smoked or oily fish like salmon and mackerel. Store Red sorrel in the refrigerator in a plastic bag for about a week. To prolong its use, try cooking the leaves in butter to make a puree, which can be segmented and frozen for future use, such as in soups or stews. 

It can stay fresh in the refrigerator for 1-2 weeks when stored properly. Sorrel should be wrapped in a damp paper towel and stored in a plastic bag or container in the refrigerator. If you can also blanche the leaves and freeze for quick add ons to any meal.  

Fun Facts

• Belongs to the Buckwheat and Rhubarb Family

• The oxalic-acid is what gives it the tart flavour (avoid if you have kidney stones)

• Also known as bloody dock plant 

Recipes;

Korean BBQ Wraps; https://www.thekitchn.com/kbbq-perilla-wraps-22904629

Beet-and-Red Sorrel Salad with Pistachio; https://www.foodandwine.com/recipes/beet-and-red-sorrel-salad-pistachio

Summer Floral & Greens Salad; https://lifebeautifulmagazine.com/recipes/summer-floral-greens-salad

Tomato & Artichoke Salad; https://thedevilwearssalad.com/tomato-and-artichoke-salad/#recipe