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.
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.
Per salad, plate one cup cucumber ribbons, one-half cup radish ribbons, one-half cup China rose microgreens and one half tablespoon shallot rings. Per salad, sprinkle on one quarter cup celery microgreens and two tablespoons cauliflower florets.
Serve salad drizzled with one teaspoon garlic scape-infused olive oil, one teaspoon wild leek vinegar and season to taste with salt and pepper.
Kristin Celeste Shroeger of Traverse City is the food writer, recipe creator, photographer and dishwasher of The Intentional Minimalist, a website encouraging farm-to-table cooking with local, seasonal and sustainable produce. Visit www.theintentionalminimalist.com.