Green Gorilla Farm owner Ed Patterson is enchanted with microgreens — and he's not alone. Last month, Patterson and Anthony Holmes opened the farm at 160 Winsted Road, where rows of trays of tiny greens grow indoors along shelves in meticulously controlled microclimates.
"They can be bought whole and cut at home," she said. "So basically, they are young vegetables that fall between sprouts and baby leaf vegetables. Because of this they have intense aromatic flavor and concentrated nutrient content."
Microgreens grown at Green Gorilla include arugula, broccoli, cauliflower, chives, cabbage, cress, mustards, kale, turnip, wasabi and basil, among others.
He said his fascination with microgreens started a while back. He began to watch YouTube videos showing people successfully growing them in apartments and found it an appealing business model. A trend since the 1990s when chefs started using them in recipes, salads and as garnishes for dishes and drinks, microgreens have been grown since antiquity, Patterson noted.
Read more at News Times