Microgreens Make Macro Difference A sustainable, new addition to your dinner plate By Mallory Arnold
Seven Acre Farm is a vertical farm, a type of agriculture commonly called the future of food. This Dublin farm grows microgreens, which are the shoots of salad vegetables such as arugula, Swiss chard, mustard, beetroot and more. Leaves are plucked upon development and often have 40 times the nutrients of matured vegetables. Popular microgreens • Beetroot: Tender, crunchy with an earthy taste. Best used as garnishes for a pop of color or crunch. Beetroot is high in vitamins A, B, C, E and K. • Sango radish: Crisp and peppery with a bite of mustard. This microgreen contains tons of fiber and potassium, plus active enzymes to aid digestion. Pair with pasta sauces, lemon and shellfish. • Snow pea: Crisp pea flavor. These microgreens have seven times the vitamin C that blueberries do and four times more vitamin A than tomatoes. The quality protein is best served uncooked and mixed into salads. www.dublinlifemagazine.com
October/November 2020 • 27
