Micro greens are sprouting up everywhere (pardon the pun) from local farmers’ markets to specialized food shops. What are they, you ask? Think of tiny seedlings bursting into young greens from vegetables and herbs.
Micro greens are typically one-inch to two-inches in height. Although little in size, they tout an intense flavor but not as strong as mature greens and herbs. In restaurants you’ll notice them as a garnish on food. Are micro greens the same as sprouts? Nope, they are grown in soil whereas sprouts are produced entirely in water.
Saturday’s are market days for us. We enjoy the weekly visit, chat to the vendors, and marvel at the talent the farmers’ markets bring to our area. I bought micro greens from one of our favorite vendors, Off Beet Farm, in the Aldnerney Landing Farmers’ Market. Jamie and Sarah are sweethearts. They have their ‘day’ job but their love is with their one acre farm and on the weekend you’ll find them selling what they have been growing…even in the dead of winter their greenhouse churns out micro greens, mushrooms, and salad greens. Jamie and Sarah are eager to share their farming stories with anyone who listens and we love hearing about their triumphs and teething problems associated with a farm that’s under two years old.
Serves 2
2 generous handfuls of micro greens
2 to 3 asparagus spears, shaved (use a mandoline or vegetable peeler)
handful of grape tomatoes, quartered
1/2 an avocado, sliced
4 to 6 strawberries, quartered
1 small clove of garlic, minced
sea salt and freshly ground black pepper
extra-virgin olive oil
white balsamic vinegar
In a bowl, add shaved asparagus and a splash of white balsamic vinegar. Gently toss to combine and season. Let this sit a few minutes while you prepare the strawberries, tomatoes, garlic, and avocado.
To plate, add a handful of micro greens and lightly drizzle with olive oil. Gently toss to combine. Begin building the salad by placing a mound of shaved asparagus on top of the micro greens followed by strawberries, avocado, tomatoes and minced garlic. Add a splash of olive oil, drizzle white balsamic vinegar and season with sea salt and pepper.
The Culinary Chase’s Note: A light and fresh salad that needs only a whisper of oil and vinegar to make it shine . Enjoy!
- 2 generous handfuls of micro greens
- 2 to 3 asparagus spears, shaved (use a mandoline or vegetable peeler)
- handful of grape tomatoes, quartered
- ½ an avocado, sliced
- 4 to 6 strawberries, quartered
- 1 small clove of garlic, minced
- sea salt and freshly ground black pepper
- extra-virgin olive oil
- white balsamic vinegar
- In a bowl, add shaved asparagus and a splash of white balsamic vinegar. Gently toss to combine and season. Let this sit a few minutes while you prepare the strawberries, tomatoes, garlic, and avocado.
- To plate, add a handful of micro greens and lightly drizzle with olive oil. Gently toss to combine. Begin building the salad by placing a mound of shaved asparagus on top of the micro greens followed by strawberries, avocado, tomatoes and minced garlic. Add a splash of olive oil, drizzle white balsamic vinegar and season with sea salt and pepper.
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