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Delicate Microgreens Spice Up Winter Palate
Delicate Microgreens Spice Up Winter Palate
Farmers' Markets
DENISE MILLER
For the Albuquerque Journal
What makes a food trendy isn't always easy to identify. But when a relative newcomer shows up on the plates in high-end restaurants and the Whole Foods' produce section, that newcomer apparently has arrived.
You may not have noticed microgreens yet, but they have been seen recently at a number of local growers' markets, such as the one in Los Ranchos.
At first glance these diminutive greens may remind you of sprouts, but they are different in taste and texture. These tender, young greens may taste tangy, sweet, lemony, spicy or peppery, depending upon the variety. Their color, too, can vary from shades of green to bronzes and reds.
Because of their surprisingly robust flavor and terrific texture, they complement salads, sandwiches or just about anything.
Local growers Sue and Joe Brawley of Los Ranchos are doing their best to introduce microgreens to shoppers at growers' market.
They grow arugula, Asian mix and radish microgreens. Starting this month they also will bring sorrel microgreens.
Each variety tastes similar to, though milder than, the mature vegetable or herb: arugula is slightly peppery; the Asian mix hints of tasoi, chard, mustard and kale; the radish greens are a bit spicy, and the sorrel filaments have a lemony flavor.
Creative inspiration
Microgreens can be grown and cultivated from most varieties that are eaten as mature plants.
Sue Brawley, who has co-managed the Los Ranchos Growers Market for seven years and has been a grower for 10 years, said she became excited about microgreens when she first tasted them at a restaurant several years ago. She said she realized they would be something she could bring to market in the winter when demand for fresh, locally grown produce always inspires creativity in dedicated growers.
Microgreens, with their short growing cycle, can easily be grown indoors. During the winter, when the Brawleys aren't at their architecture and planning company of the same name, they grow the microgreens under fluorescent lights in their utility room. In warm weather they move the delicate plants outside, but keep them out of direct light.
While each variety has a slightly different growing cycle -- the radish greens grow the fastest -- all are harvested every two to three weeks.
Because they must be snipped, packaged and constantly replanted, they are quite labor intensive.
Only the stem and baby leaves of these tiny plants are eaten, unlike alfalfa and bean sprouts whose roots are consumed. Also, while sprouts are often grown in water, microgreens are grown in shallow soil.
Microgreens are considered to be in the group of what is newly referred to as "functional foods," which are foods that may contain particular healthpromoting or diseasepreventing properties in addition to their nutritional values.
They may have more heart-healthy, antibacterial and cancerfighting benefits than mature plants or seeds. Some people even juice these miniature greens much like wheat grass juice.
To store microgreens, wrap the unused ones in a paper towel and then in a plastic bag to avoid wilting and degradation. Microgreens should last up to seven days after harvest, and Brawley says customers have told her their microgreens kept for two to three weeks in the refrigerator.
All of the Brawleys' crops -- including the microgreens -- are registered organic with the New Mexico Organic Commodity Commission.
This winter, when you look for something fresh and local to dress up your salad or grilled fish, add some microgreens.
But be careful: you might get hooked on these tender, flavor-packed delights.
Featured growers: Sue and Joe Brawley, Brawley & Co.
Featured crop: Microgreens
Nutritional value: Microgreens may have antibacterial, anti-cancer and heart-health benefits. Similar to their mature, leafy green cousins, they are a good source of potassium, vitamin C and calcium.
Where to find them: Los Ranchos Growers' Market
ASIAGO CHEESE BOWLS WITH MICROGREENS
Yields 6 servings
For the bowls:
2 cups shredded Asiago cheese
½ teaspoon black pepper, divided
For the vinaigrette:
½ cup pomegranate juice
¼ cup extra virgin olive oil
1½ tablespoons sugar
1½ tablespoons Dijon mustard
1½ tablespoons red wine vinegar
½ teaspoon coarse salt
½ teaspoon black pepper
2 ounces microgreens
Preheat oven to 350 degrees. Divide the cheese into six equal piles of 1/3 cup each. Spread cheese into four to five-inch circles. Sprinkle black pepper over each cheese circle. Bake cheese for 14-16 minutes or until lightly golden. Remove each circle and fold over 4-ounce ramekin to form a small bowl. Cool completely. Whisk all vinaigrette ingredients (excluding the microgreens) in a small bowl. Combine ¼ cup vinaigrette and microgreens in a medium bowl. Reserve remaining dressing for another use. Divide greens among cheese bowls.
