Hello, From the Farmer Fans!
Mary & Chelsea here from Little Wild Things City Farm. We are honored to partner with From the Farmer to deliver our Certified Naturally Grown microgreens, shoots, and edible flowers to the DMV. We are located in the heart of Washington, D.C. and are proudly women-owned and operated.
Chelsea (left) and Mary (right) at Little Wild Things City Farm’s plot at the Carmelite Monastery in Edgewood, NE DC. Photo: Peyton Weikert (@peytonoliviaphoto)
No doubt you’ve seen microgreens popping up on your Instagram feed and menus all over town.
Tibetan nomad food by Dorejee Momo featuring Little Wild Things’ shungiku microgreens and edible gem marigolds. Photo Credit: Taylor Cleland/Dorjee Momo (@dorjeemomo)
Cilantro microgreens make the perfect garnish for a simple farm breakfast. Photo: Mary Ackley (@littlewildthingsfarm)
The Curried Treasure, featuring Little Wild Things’ pea shoots at Beefsteak. Photo: Beefsteak (@beefsteakveggies)
We think they’re amazing additions to anything you can think of (our clients range from Michelin Star restaurants to home chefs to food trucks and everything in between)! We are here to share with you just a few of our favorite ways to use Little Wild Things.
Photo: From The Farmer (@fromthefarmer))
1. Spice up your salad
We know, it seems obvious, but it’s a no-brainer for a reason! Microgreens add amazing texture and depth to any dish, but they especially shine when compared to grown up greens such as lettuce. Try topping your salad with a microgreen mix for color and a conversation starter.
Photo: Sarah O’Neill @thebadcook
2. Garnish your bowls
We love them on everything from breakfast bowls to soup! Microgreens add a bright, fresh bite to a composed bowl. Their diverse flavors range from savory to sweet to spicy, so let your personal taste be your guide!
Kale microgreen and dark cherry smoothies with edible violas. Photo: Mary Ackley (@littlewildthingsfarm)
Sprouted lentil and sweet potato tacos with cilantro-lime crema, garnished with Little Wild Things’ cilantro microgreens and arugula flowers. Photo: Mary Ackley (@littlewildthingsfarm)
Sauteed sweet potato noodles with wilted pea shoots, roasted garlic cashew cream and kale microgreens. Photo: Mary Ackley (@littlewildthingsfarm)
There’s no limit to the creative ways you can use microgreens and shoots. Check out some of our favorite recipes online at www.littlewildthingsfarm.com/recipes and share your inspiration with us online @fromthefarmer and @littlewildthingsfarm. Happy creating!
Mary & Chelsea