Out here, most things take time — trees grow slowly, soil builds year by year, and there’s no shortcut to good tomatoes. But every once in a while, a crop comes along that reminds us that not everything in farming has to be a long haul. Enter: microgreens. These tiny, tender greens are packed with flavor, nutrients, and a surprising amount of personality. They grow fast, don’t need much space, and add a fresh pop of green when the rest of the farm might be quiet or covered in snow. Don’t let their size fool you — they’re a staple crop around here, and one of the few things we can count on to be ready in just a week or two.

What Are They, Really?

Microgreens are baby versions of your favorite vegetables and herbs — harvested just before or just after the first true leaves appear. Think: baby kale, spicy radish, sweet pea shoots, earthy beet greens. They’re not sprouts (which are grown in water), and they’re not anywhere close to mature plants. They’re the beginning in-between stage where all the flavor is concentrated.

Why Do We Grow Them?

Now don’t get us wrong — microgreens may be small, but they’re total diva queens. They want their setup just right. Miss a watering? Dead. Too hot? Dead. Too much sun? You guessed it — dead. They’re dramatic, needy, and completely unforgiving if you don’t give them what they want.

But — once you dial in your setup and get into a rhythm, they become one of the most reliable little crops on the farm. Quick to grow, easy to harvest, and packed with flavor. You don’t need a field or a tractor. Just a tray, some seed, and a good routine. From seed to harvest is about 10–14 days, which makes them a rare joy in a profession where most things take months (or years) to come together.

And for their size, they sure earn their keep. Some microgreens pack five to ten times the nutrients of their full-grown versions. Once you get the hang of it, they’re a fast, steady crop that adds color and crunch when you need it most — especially when the rest of the farm is still sleeping off winter.

How I Grow Them on the Farm

In the summer, I grow a spicy mix heavy on radish varieties — they’re one of the few microgreens that actually thrive in the heat we get around here. I pull together a colorful blend of seeds that all grow at the same speed, so they’re ready to harvest in about 10 days.

Every Tuesday, I seed a new batch for a harvest on Thursday of the following week — just in time to pack into our CSA boxes and stock the farm stand for the weekend rush. I seed 1.0 to 1.25 ounces of seed per 1020 tray. This range gives me a dense, even canopy without overcrowding, which helps prevent mold and ensures good airflow between seedlings.

After seeding, I stack all the trays right on top of each other — keep them inside in the barn — and leave them like that for 2–3 days. This keeps in moisture and encourages even sprouting. Once I see those first signs of life pushing up, I unstack them and move them onto shelves under grow lights. From there, it’s just twice daily watering and watching them fill out.

In the winter, I switch things up. The mix leans more into the brassicas — broccoli, cabbage, mustard — varieties that really shine when the weather cools off. I grow these in the greenhouse, and while they grow a little slower, the flavor gets sweeter in the cold, and the color stays vivid and bright.

Microgreens are one of the few crops I can reliably grow year-round, and they add a pop of fresh green no matter what’s happening outside.

How You Can Grow Microgreens at Home

Grab a shallow tray (like an old takeout container) and poke a few holes for drainage.
Add .5 to 1–inch of potting mix or coconut coir and pat it down.
Scatter your seeds thickly (but not too thickly) — no rows, just chaos. They like it that way.
Mist with water, cover with a lid or a damp paper towel, and leave in a warm, dark place for 2–3 days.
Once they sprout, move them into the light — a windowsill or a grow light will do the trick.
Keep the soil moist but not soggy. Check watering daily, twice a day if you live somewhere hot.
After 7–14 days (depending on what you are growing), just before the first true leaves appear, snip them just above the soil line. That’s your harvest!

And hey — if they flop (too dry, too wet, cat sat on them — we’ve seen it all), no problem. We’ve got your back. We often have fresh microgreens stocked at the farm stand, ready to be the crunchy, yummy, and colorful garnish your week needs.

Come grab some — or try growing your own. Either way, you’re winning.

Microgreens: Small but Mighty