Using only what was available at the Mt. Pleasant Farmers Market Thursday, Laura Brown sliced artisan bread, mixed microgreens with a lemon and olive oil vinaigrette, and added blue cheese to make bruschetta.
Under shade in the pavilion at Island Park late Thursday morning, Lindsey Foster shared with customers the benefits of eating microgreens.Growing nearly 30 varieties of them at Jozzalynn’s Microgreens in Sand Lake, Foster said the small greens are as much as 40 times more nutritious than their adult vegetable counterparts, and can be easily incorporated […]
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