We are proud to announce that JJ's Blend is now available. 

​Our dog, JJ, loves microgreens and so we made a blend especially for him (and those like him).

This blend is 50% earthy, nutritious peas and 50% crunchy, mouth watering sunflower micros.  It is the perfect blend for just about any meal including on top of pizza, in spring rolls, on a salad or on top of avocado toast.  It's delicious!

A 2 ounce container is just $6.00.  Order up!

When I ask people if they know what microgreens are, they look at me with a confused stare.  I usually then ask if “they know what a sprout is?”  They usually say “yes.”  Don’t ask me why this is?
 
I usually then go on to simplify what a microgreen is by saying “it is a sprout without the root.”  However, this really is a big simplification of the difference between sprouts and microgreens.
 
A sprout is a seed that is usually grown for 2-4 days from germination.  Sprouts usually include the root plus the initial green stem and maybe small cotyledon leaves.  They are usually grown in a mason jar or container.
 
Microgreens are grown for 7 – 14 days and are the stage of growth between sprouts and baby greens.  They will have formed their cotyledons and sometimes even their first set of true leaves.  Unlike sprouts, microgreens are usually grown in higher light conditions with lower humidity, either in soil or hydroponically on grow pads, like at Woodlynne Farms.

​With summer winding down and days now shifting ever shorter, here is a the perfect healthy recipe to celebrate the season and welcome the Fall, at least outside of Florida.

This great looking recipe is courtesy of a House in the Hills.com.  

INGREDIENTS:

• 3 1/2 cups micro arugula
• 1 cup blackberries (ripe and sweet!)
• 2 tablespoons pine nuts
• 1 ear red corn, cut off the cob
• 1/2 bunch white asparagus
• 2 tablespoons extra virgin olive oil
• 1 tablespoon red wine vinegar
• 1 clove of garlic, pressed
• 2 tablespoons chopped caper berries (stems removed)
• 1 1/2 tablespoons of mint, finely chopped
• sea salt
• black pepper

METHOD:

• In a small mixing bowl combine olive oil, red wine vinegar, mint, garlic, chopped caper berries and a pinch of salt.  Place in refrigerator until ready to serve.
• Trim ends off of asparagus (I trimmed a good 1 1/2- 2 inches off of mine to get to the softest part). Lightly coat spears with olive oil and cook on medium heat over a grill pan or on your grill until seared to your preference. Sprinkle lightly with sea salt and pepper.  Cut into 1/2 inch pieces.
• Assemble the salad by combining Woodlynne Farms microgreens, corn, asparagus, blackberries and pine nuts in a large bowl.  Add salad dressing (recipe makes enough for some leftovers, depending on preference). Toss well and serve immediately!
• Enjoy!

This recipe serves two persons.