It Just Makes Sense
If you’ve listened to Farmer Lee Jones for very long, you’ve heard him say that “people eat with their eyes first.” And, he’s right. To a point. In truth, it’s not until all five senses engage that we truly experience the fullness of what it means to taste.
People with larger brains, studies have shown, have better ability to think. That’s the simple way to say it, and now here’s a more detailed explanation from a scientist involved in research on the subject. “People with greater brain volume,” says Meike W. Vernooij, MD, PhD, of the Erasmus University Medical Center in Rotterdam, the Netherlands, “have been shown in other studies to have better cognitive abilities, so initiatives that help improve diet quality may be a good strategy to maintain thinking skills.”
Chef and farmer talked the talk and walked the walk during a farm visit on June 5 with Chef Michael Dengelegi, chef de cuisine at Aviary NYC. Chef Michael toured the farm, meeting and talking with the team members responsible for researching, cultivating and growing the fresh vegetables that arrive at his restaurant every week.
Microgreens truly are miraculous, tiny, perfect representations of fresh vegetables, herbs and greens. They provide intense flavor in delicate bites – and studies are showing how their nutritional levels are off the charts. As another benefit, they add unexpected beauty to plates and texture to dishes. This post explores what a microgreen is, along with how, specifically, they are attractive, flavorful and nutritious.
We’ve been providing the best chefs in the country with microgreens for over 25 years. We believe that we were one of the first farms to grow them though our partnership with Chef Charlie Trotter. Our selection of microgreens includes sea spears, celery, sunflower, and even herbs such as basil and cilantro. These plants are not only delicious, but the world is discovering that they also have great nutritional content.
The case for microgreens is clearly and independently being made by scientists, researchers, fitness professionals and culinary experts. We’re going to take that concept one step further and say that, although microgreens make excellent garnishes, they are so much more valuable.