This week, Feast and Field makes its way westward to learn about the latest macro trend: microgreens. We dive into the future of urban farming with Jackson, Wyoming’s Vertical Harvest — a three-story, vertical hydroponic garden that grows everything from micro and petite greens to tomatoes and edible flowers. With a mission to ensure a stable and constant food supply to surrounding communities without weather dependency, Vertical Harvest is redefining accessibility to local, fresh produce.
We not only break down the difference between the various tiny green options at your local grocery store, but also offer a complete guide to incorporating some of the popular varieties into your dishes. Chef Clark Myers of Jackson Hole's Provisions gives three different recipes to try once you’ve mastered the basics. And if you can’t get enough microgreens, we even explain how you can grow them yourself with just a little bit of soil and sunlight.
The urban farm uses hydroponics to grow microgreens and commits to job-creation for adults with developmental and intellectual disabilities.
What’s the difference between microgreens and sprouts? Welcome to microgreens 101, where we cover everything from nutrition to cosmetics (yes, cosmetics).
Wyoming chef Clark Myers uses fresh microgreens to add color, flavor and nutrition to dishes.
Learning how to use microgreens in cooking doesn’t have to be hard; we break down health benefits, flavors and pairing suggestions.
Home-grown microgreens require just a few supplies and can be ready for harvest in as few as 14 days after planting.