Microgreens and shoots are the very first growth of seedlings that we harvest above the soil line. These are not sprouts which have some wonderful traits, but also have some safety challenges. We grow in a living soil (Vermont Compost Fort V Mix) and harvest right around the time when their first true leaves open. They are wildly nutrient dense, pack a lot of flavor into a small bite, and they’re best eaten raw. The main rule: add them at the end, not during cooking.
Storage: Keep in their container in the fridge, unwashed. Rinse gently if you wish just before eating. Best within 7-10 days. Basil hates the fridge… and moisture… and changing temperatures… and bright locations and dark locations, so dramatic!
Know your mixes
- Spicy Mix: peppery and bold.
- Just Shoots: sweet and crunchy. The easiest mix for kids.
- Broccoli Mix: mild with a lovely garden flavor. Easy to add to almost anything.
5 easy ways to use them
- Pile onto avocado toast or a fried-egg sandwich.
- Top soups, tacos, rice bowls, pizza, and flatbreads right before serving.
- Toss a handful into any salad, including this week’s lettuce mix.
- Blend into smoothies (broccoli and shoots are good for this).
- Blend into pesto, below.
Pesto: makes about 1 cup · 10 minutes
Ingredients
- 1 packed cup basil leaves
- 1 packed cup of sunflower and/or pea shoots (or any microgreen mix)
- 1 clove garlic
- 1/3 cup grated Parmesan
- 1/4 cup walnuts, sunflower seeds, pine nuts, or even pistachios
- 1/2 cup olive oil
- 1/4 teaspoon salt, plus lemon juice to taste
Directions
- Put the basil, shoots, garlic, Parmesan and nuts in a food processor or blender. Pulse until finely chopped.
- With the machine running, slowly pour in the olive oil until the pesto is smooth.
- Add salt and a squeeze of lemon. Taste and adjust.
- Toss with hot pasta, spread on sandwiches or spoon over roasted delicata. Keeps for 5 days in the fridge with a thin layer of oil on top, or freeze in an ice cube tray or other serving size container.