The long-established family farm is going through some changes, as a growing number of people relocate to the cities. Based on recent census statistics, more than 80 percent of Americans today live in urban districts. As population in the urban areas grows, innovative means to feeding all those inhabitants are modified on empty city lots, in warehouses that are abandoned, and in the backyards and basement of city-homeowners throughout the country.
Local farmers are trying out hydroponics, aquaponics, aeroponics, and several intensive food growing systems in their efforts to provide food that will not require long distance shipment.
Some urban growers are also uncovering simple growing techniques are still effective with various crops like baby greens along with microgreens.
What I Can Teach You About Produce
The fact that such crops can be effortlessly cultivated indoors, minus any expensive growing approach and equipment, they are just suitable for the modest farmer.The succeeding paragraphs provide some basic information on how to grow microgreens.
The Key Elements of Great Foods
Microgreens represent tiny plants, bigger than sprouts, which are harvested right after they have grown to merely an inch or a couple inches in height. Microgreens’ flavor is more superior compared to the flavor of their full-grown counterparts, which is why they are best as garnishes as well as add-ons to salads.
These plants can be cultivated from most herb or salad green seeds, although the colorful and spicy varieties are more popularly grown, which include beets, mustard, arugula, kale, radish, mizuna, tatsoi, and endive.
Nearly all micro green farmers use the regular plastic nursery trays of about 10 inches x 20 inches, placing them out on a rack or table. The seeds are launched in these covered trays until their germination and then exposed to lights or sunshine to develop into harvesting size.
majority of the small growers utilize potting soil in these trays considering that it allows the plants to grow and be harvested as microgreens if not baby greens that are more reasonable given that they are larger and heavier.
Practically all varieties of microgreens are ready for harvesting 10 to 14 days after, and sold to upscale grocery stores, restaurants, and individuals at the neighboring Saturday markets. Microgreens are a best crop for a farm in the city, given the many prospective customers around, which helps reduce delivery costs.
Most farmers harvest the crop at daybreak to make sure that it is fresh and then brings it to the nearby restaurant within the day in order for it to be served while freshness is at its maximum.
Since microgreens require far reduced space over traditional row produce, they have turned out to be a popular option for farms in cities that do not have plenty of growing space.
The growing cycle as well is short, not exceeding 2 weeks for most of the micro green types, thus a grower is able to produce two dozens of such crops annually.