Grateful Greens has been growing microgreens since 2019, sprouting up here in Brattleboro and spreading its roots at the Cotton Mill. "I've been here for just over a year," said Ross Orsucci, operations manager. "It's been really exciting. In that time we've constructed this facility."
In an outbuilding at the facility on Cotton Mill Hill, Orsucci and his crew have 4,600 square feet of space to vertically grow, among other things, sunflower, radish, and amaranth microgreens, as well as pea shoots.
Locally, you can find Grateful Greens in restaurants in West Dover, Wilmington, Manchester, Bennington and other Vermont communities. Microgreens aren't sprouts, which are grown in water. Microgreens are seedlings grown in soil in trays and stacked on metal racks in controlled rooms with bright, artificial sunlight and moist air.
"Sunflowers are our main crop," said Orsucci. "It's got an amazing crunch, the flavor is really wonderful and it complements a lot of different dishes very nicely. It's also incredibly high in protein."
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