This season I’ll be joining forces with local urban farmers, Green City Growers. Each month, Green City Growers will feature a new fruit or vegetable on their site, along with tips for growing and caring for it. I’ll bring that same fruit or vegetable into my kitchen and show you how to turn it into something delicious!
In the spring of 2013, I started a garden in the front yard of Ben’s and my home in Liberty Corner, New Jersey. Our first crops of the season were peas, radishes, rainbow chard and beets.
Within a week or two, our radishes, chard and beets stood in small clusters with tender, tiny leaves. I learned that they needed to be thinned out in order to allow enough room and nutrients to produce fully-grown vegetables.
As I plucked away, I noticed how the plants all looked like baby versions of themselves. The radishes had pink and white ends—the chard, pink and yellow—and the beets, deep fuscia.
I didn’t want these adorable greens (and all of our hard work) to go to waste, so I saved them all. We ate them on their own and in salads and sandwiches, amazed that the baby radishes really tasted like radishes, and the baby chard and beets really tasted like chard and beets. We were growing microgreens without even knowing it—and they were delicious.
Three years later I was standing on the roof of a Whole Foods, where Green City Growers‘ farmers, Kate and Laura, have been growing and tending an urban farm. I watched Kate thin the radishes as she explained the double life of microgreens.