We have had a busy month to pass time! There are new lambs, puppies, chicks, quail, rabbits and bunnies!
We are offering a delivery system at no extra cost on market days after the market is over. We also are available with Bountiful Farmers Market’s curb side pick-up! Just give us a text or e-mail stating you would like to order. We can let you know the varieties availale the day before and need just a days notice. All packaging is fully compostable and always organic, non-gmo product! Grown in our greens room in our shop not connected to our home. I wear compostable gloves and a multi layered face mask while in the room so to avoid any risk of contamination! Thanks for growing with us, we look forward to serving you!
Help reset your hypothalamus gland by starting your meals off right! Fix your gut at the same time! If you want real weight loss and don’t want to have to worry about it all coming back after a silly diet, add this simple salad to your daily regimen and change your life!
Microgreens are so nutrient dense and we absorb them so easily this is a no brainer for your salad base. We don’t use lettuce anymore as there is so little nutrients and too many contaminants! Just use a nice mix of microgreens. Eat BEFORE your meal 2x per day.
Your choice of mircogreens, do at least one cup per person
The second most important factor is the dressing…..mix all ingredients and eat!
Oil (coconut or organic sunflower is best) 2 tbsp/person
Apple cider vinegar (organic) 1 tbsp/person
Raw (unpasturized/unfiltered) liquid honey (gently warm if solid) 1tbsp/person
*not fit for children under 1yr of age.*
Scramble up as many eggs as you need (typically 2 per person in our family). Once cooked to your liking, add organic non-gmo taco seasoning, salsa and your choice of cheese. Mix up well until cheese has fully melted. Remove from heat, add on top of your microgreen salad, mix in some organic non-gmo nachos, some sour cream….mmmmm….
Our favourite microgreens for this recipe are: Radish, Arugula, Broccoli, Wasabi and Kohlrabi. They are so nutrient dense and add such a beautiful flavour.
Try adding diced avacado for the extra good fats!
MICRO RADISH OMELETTE
Heat non-stick skillet and cover with oil or butter. Add 2 eggs and cook until mostly set. Carefully flip and top with your favourite cheese, fresh spinach, salt and pepper and radish microgreens. Optionally top with salsa and sour cream. Enjoy!
WHITE BEAN AND PEA SHOOT SALAD
Drain and rinse 1-2 cans of canelli beans and combined with desired portions of chopped pea shoots, red onion, grated parmesean. Add heavy drizzle of olive oil and red wine vinegar, juice of ¼ to ½ lemon. Salt and pepper to taste. Top with garlic croutons.
ZESTY LOADED SWEET POTATO
Bake sweet potato in oven. Top with drained, rinsed, and warmed black or pinto beans, shredded cheddar cheese (or vegan cheese!), and sour cream (or vegan alternative). Top with whole radish and arugula microgreens and salt and pepper.
SUN SHOOT & AVOCADO CAPRESE SALAD
Combine chopped tomatoes, sunflower microgreens, basil, avocado, and mozarella (or vegan alternative!) and drizzle balsamic vinegar over top. Salt and pepper to taste. Toss and serve immediately as basil and avocado do not last in fridge