Sunflower greens are our specialty - they are consistently fresh and tasty and store easily for a week or more in your fridge.

These microgreens grow over a ten-day period, most of which is spent in the dark. They are then given several days of light before harvest - just enough to turn them green!

How sunflower greens look and taste actually depends on the weather. Cooler weather results in a dark green, nutty, almost rubbery green with a good crunch.  Warmer weather lightens them up a bit, makes them more sweet than nutty, and makes them a little more delicate. Hot weather can actually make the sunflower greens quite watery and bland due to their rapid growth.

In our second year of production we introduced pea shoots in an effort to expand our sprout empire. Who knew they would have been so popular? (Well, anyone who did any decent market research, really...but I digress).

The pea shoots have been a great addition to our urban farm and the diversity has helped increase sales.

Pea shoots are also diverse in their uses and can be used raw or cooked.  A tasty addition to salads and sandwiches they are also a great addition to stir-fries.

Buckwheat Shoots are one of the newest additon to our sprout empire.  Our first few batches were a gong show, but as the weather has warmed they have become more consistent in growth and are quickly becoming a market favourite.  

These shoots have a very unique flavour.  A touch of bitterness and a nice lemony acidity (similar to garden sorrel) that follows.  Buckwheat shoots are delicate and almost melt in your mouth when you eat them!  They are also a very beautiful sprout with tiny leaves and a lovely red-tinged stem (made more red in cooler weather).

In summer 2012 we wanted to add a bit of spice to our sprout line up and radish answered the call.  These hot little sprouts pack a good punch and spice up any salad or sandwich.