Who knew when I started growing microgreens at the Horticultural Center in February that they might come in handy as a dining room tabletop survival garden starting March 14. Not me.
But here they are, brought home today, after we were informed by the awesome organizer of the community propagation program, Zoe Blickenderfer, that we will barred from the greenhouse until further notice starting next week. Zoe will keep any seedlings we leave behind alive, but most of mine are ready to plant in my backyard garden, and in the case of the microgreens, harvest over the coming weeks and eat.
It looks like I’ve got several servings of salad a day for a month–a mix of sprouting daikon radish greens, red acre cabbage, ruby red chard, Russian kale, red amaranth, and dill.
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