Traverse City Record-Eagle


September 19, 2013

Intentional Minimalist: Microgreens shine in salad

Microgreens are a whole plant that is harvested as a seedling within one or two weeks of planting. They have become a popular foodie fascination for the intense flavors, textures and vivid colors they add to the plate, as well as serving up a nutritious portion of phytonutrients and vitamins.

Richard Jelenek of Spring Hollow Farm in Buckley is a year round farmer who grows microgreens and sells them to local restaurants and at farmers markets.

“Not too many Michigan farmers are growing microgreens as they are a labor intensive crop,” Jelenek said. “We are striving to spread the word on how fresh microgreens are, that they are full of nutrients and are very healthy for you.”

You can visit Richard at the Sarah Hardy Farmers Market in Traverse City on Saturday, the Interlochen Farmers Market on Sunday or the Village Farmers Market at the Grand Traverse Commons on Monday to learn more about microgreens and Spring Hollow Farm.

Microgreens salad

Farm fresh local cucumber

Farm fresh local radish

Farm fresh local shallot

Farm fresh local cauliflower

Farm fresh local china rose microgreens

Farm fresh local celery microgreens

Homemade garlic scape infused olive oil

Local wild leek vinegar

Ingredient Note: This recipe features local produce from 9 Bean Rows Farm, Birch Point Farm, Spring Hollow Farm and locally produced products from Food for Thought. A wide variety of infused olive oils can be purchased at grocery stores, specialty food stores or if you are an adventurous home cook you can make your own. Regular olive oil may substituted for the infused olive oil used in this recipe.

Slice the top and bottom off of one small cucumber and three large radishes per salad. Using a spiral slicer to slice the cucumber and radishes into long ribbons. Slice one small shallot and separate into rings. Mince one-quarter cup cauliflower florets.

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