Aji Verde with our Black Oil Sunflower microgreens freshly harvested.
I’ve put this on my sandwiches, nachos, tacos, nuggets, fries, salad…it’s been EXQUISITE.
Bringing my plates to life has been fun. This Peruvian style sauce is sure to kick up your plate. I’m making adjustments along the way.
So far this is my first attempt at a sauce and I accomplished this blend. The texture has been amazing and consistent from one day to the next.
I store mine in a mason jar with a sealed lid. I take tablespoons to the plate and even a finger to clean the mess.
Don’t forget to try it on some oyster mushrooms! 👌🏽📿🚶🏽🧏🏽♂️
Healing my people
Building freedoms
Best delivering to the people of my city.
Almost 5 of the 8 stops I make a harvest is in the west end of louisville.
When I say I am destroying food deserts and giving opportunity for fresh and local. I mean ten toes down.
Im blessed the universe gave me the tools to do this.
“So what did we do? We were out there educating the people. How did we educate them? Basically, the way people learn, by observation and participation. And that’s what we’re trying to do. That’s what we got to do here in this community…” Chairman Fred Hampton.
It’s the Beet...I hear it in my sleep...
Brilliant red
Vibrantly fragrant
First time tasting these as well. I’ve only had beets in the full vegetable form. Never in Microgreens form.
We are excited to see how much yield and height will come from this next batch.
Also great news!
As of now @sprouting_longevity is going to be at Rainbow Blossom St. Matthews Farmers Market every Sunday from 12-4pm.
We will be gaining traction through his outlet to bring the products to one community at a time.
Through education, recipes, fun experiences and dope discussions we can bring microgreens to every household.
Pick up bundles this weekend to try these flavours 🙏🏽📿📶🍃👨🏽🌾
