Although the farm's microgreens production is technically not organic - Susan can't get most of the seeds organically, although we obviously raise them without any non-organic inputs - it's still a fun part of what we do.
Microgreens are exactly what they sound like - tiny versions of plants such as basil (above), mizuna, cress (below), mustard, and so on. We sell them to Fresh Link, a local wholesale operation that provides produce for DC-area restaurants. The microgreens are typically used for garnish... and no wonder, for they are lovely.
We start with plain potting soil, which we put into the trays.*
Today, we're going to plant Purple Kohlrabi.
Using our lovely little seeder, we sprinkle the seeds liberally over the dirt.
Then we tamp them down with our handy tamper.
After they germinate inside, which just takes a day or two in summer, we take them out to the nursury to join the other happy little microgreens:
Well, to be perfectly honest, not all of the microgreens are totally happy these days.
That ugly looking splotch is some kind of fungal growth that has been popping up and decimating the beautiful microgreens. Basil, amaranth and purselane all seem especially vulnerable, although it's shown up in some of the other greens too.
*Did I mention that the main reason I really like this job is that I'm allowed to play in the dirt?