Downsizing at Home

By Laurel Miller / Photography By Draper White | September 08, 2016
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Martin transfers seedlings to milk jugs.

You don’t have to be a farmer or a chef to get your hands on microgreens. Try growing your own (visit GrowingMicrogreens.com or UncommonGoods.com). The tiny shoots can be used to amp up the nutritional value/garnish hors d’oeuvres, appetizers, soups, salads and stir-fries (for the latter, add them just before serving to showcase their flavor and texture) and, depending upon the variety, to add peppery, spicy notes. Nathan King, chef de cuisine at Cache Cache, likes to pair Emerald Greens radish microgreens with fried oysters served atop burrata, lemon yogurt and a red pepper–shallot marmalade. “By adding a generous amount of the greens as a garnish, it contributes spiciness to the dish,” he explains. “I love the Cooneys’ radish micros because they have such intense flavor.”

Article from Edible Aspen at http://edibleaspen.ediblecommunities.com/eat/downsizing-home
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