"I don't think most know how much time goes into just one single variety. Since most of these plants are not native to our country, it can take months of trying to recreate their nature in the environment. We have spent two years on one single plant. There are still varieties that are challenging to get right, but it's worth it to give the amazing chefs we work with new flavors and textures to work with. Our attention to detail will always be our top priority," says Matt Miller, owner of Sow and Harvest Farms in Murfreesboro.
Miller is always experimenting with perfecting new products. "We have been busy perfecting new varieties full of amazing flavors," he says on his Facebook page.
Miller grew up farming and following a healthy lifestyle. He had been looking for a way to combine his love of both when a friend introduced him to vertical farming in 2017. By 2018, Miller had converted the garage on his one acre of land into a microgreen farm. As demand has increased for his microgreens, he has added a number of greenhouses.
He started selling his microgreens through doctors whose patients were looking for healthier foods, according to cognitoforms.com, as well as through their website. In 2019, Miller and his girlfriend, Carter Marie Elliott, started having a booth at MainStreet Murfreesboro's Saturday Market. Next came the partnerships with local chefs in the culinary scene in Nashville, Franklin, and Murfreesboro. In addition to supplying them with microgreens, Miller also produces edible flowers and select vegetables for their gourmet menus.
Read the entire article at Rutherford County Source.