Hmmm, Nothing Like A Soy Sauce Vinaigrette With Harlem Micro Greens, Want Some?

Just in from Morningside Park Farmers Market newsletter created by Down To Earth Markets.

Their Microgreens are a category of vegetables harvested as tender immature greens.

Just after the cotyledon leaves have developed.

They have three basic parts: a central stem, cotyledon leaf or leaves, and typically, the first pair of very young true leaves.

Microgreens vary in size depending upon the specific variety grown, with the typical size being 1 to 3 inches in total length.

Because microgreens are harvested right after germination, they are very concentrated with nutrients.

This means that they often contain higher vitamin, mineral, and antioxidant levels than the same quantity of mature greens.

In fact, when comparing microgreens to more mature greens, nutrient levels in microgreens can be up to nine times higher than those found in mature greens.

Most microgreen varieties tend to be rich in potassium, iron, zinc, magnesium, and copper, while also being a great source of beneficial plant compounds like antioxidants.

Microgreens are flavorful and can easily be incorporated into your diet in a variety of ways.

They can be used as a main vegetable as well in certain recipes for intense flavor – sweetness and spiciness – and nutrition.

Many recipes use them as a garnish while some utilize them as the main ingredient.

For example, garlic pea shoots, pea shoots or micro cabbage in cabbage soup, or coleslaw made with radish microgreen instead of cabbage.

Service

• Serves: 2 – 4
• Course: Salad
• Diet: Vegan
• Season(s): Spring, Summer, Fall, Winter

Ingredients

• 1 tablespoon toasted sesame oil
• 2 tablespoons soy sauce
• 3 tablespoons peanut, avocado or safflower oil
• 1 garlic clove, mashed to a paste
• 2 teaspoons honey or sugar
• 3 tablespoons apple cider vinegar salt & pepper to taste pea shoots, sunflower sprouts, microgreens, or a mixture

Instructions

• Combine all of the liquid ingredients and the mashed garlic in a jar with a lid and shake well to combine. Season with salt and pepper to taste.
• Toss with pea shoots, sprouts or microgreens.
• Serve as a salad or allow to sit for 1/2 an hour until the greens are slightly wilted and use as a topping for fish, tempeh, or tofu.
• Looking for a simple recipe to try microgreens?  Check out our recipe for Soy Sauce Vinaigrette With Microgreens

Have a recipe you think our readers will love? Contact us, if we love it we’ll post it.

Photo credit: microgreen Foliage Background. Closeup of 9 days old sunflower sprouts. Seed Germination at home. Vegan and healthy eating concept. Sprouted basil germinated from a high-quality organic plant seed.