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Welcome to the World of Microgreens


Microgreens. I don't remember eating them as a kid, nor do I remember seeing them in the market when my mom allowed me to tag along. Today, however, microgreens seem to be everywhere, whether stacked on chicken salad at your neighborhood coffee shop, or highlighted in a salad with heirloom tomatoes at your favorite supper spot. I must admit, for that, I'm grateful. I like microgreens, especially the Micro Salad Mix that I discovered last year from DragSmith Farms.*

What are micro-greens exactly? Briefly, along with the term "microgreens," "sprouts" and "baby greens" are marketing terms used to describe the immature states of salad greens. Sprouts are smallest, followed by micro-greens which are about two inches tall, followed by baby greens, which are about three-to-four inches tall. If your curious mind wants to know more, check out the University of Florida's Extension page on microgreens for more information on the subject.

DragSmith Farms' Mississippi Greens Micro Salad Mix is a blend of a variety of microgreens, including, but not limited to, lettuce, endive, wriggle, cilantro, chards, cabbage, and/or beet. They are grown in organic soil in in Barron, WI. Yes, they're in Wisconsin, but because they have greenhouses onsite, their Micro Salad Mix is available year-round. The microgreens are bright, tasty, healthful, easy to eat, and easy to plate.

With this March snowstorm upon us, we can all appreciate something fresh and green on our plates. I sneak these microgreens into everything—I even served them on our Superbowl hoagie. I use them as garnish for clam chowder, as a low-carb alternative to rice with chicken curry, on tiny luncheon finger sandwiches, in frittata, in lieu of spinach in quiche, and, among others, on top of spaghetti all covered with cheese.

*Available at Seward Co-op locally

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Minnesota Monthly's Taste Blog answers your restaurant and dining questions, dishes on latest discoveries, reflects on breaking news, and generally brings the plate to the page with a skilled crew of experts: Learn more about the Taste bloggers.

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