Mary - Volunteer
We deliver a holistic approach to our food education programmes, so you can get hands on with growing herbs, vegetables and microgreens, learn cooking skills and develop recipes, and understand the basics of healthily eating and nutrition.
LOCALLY & MINDFULLY GROWN
We are very conscious of the environmental impacts of our farm. From sourcing from responsible suppliers to our own mindful operations. We compost all of our organic waste and if we have surplus crops, we donate them to local charitable initiatives and community fridges.
Basil microgreens have the same flavour as the more mature plant but it is more intense, sweeter and has a very light crunch. Basil is ideal in pasta dishes, soups, salads and as a garnish. Containing protein, vitamins E, A, K, B6, and C as well as calcium, iron, zinc, magnesium, copper, phosphorous, and potassium, basil is highly nutritious and is both anti-inflammatory and anti-bacterial.
Broccoli microgreens have a mild taste with a slight crunch and are high in levels of vitamin C and A and antioxidants. Broccoli micro‑greens also reduce oxidative stress and due to their high levels of sulforaphane, the compound that has been found to reduce the risk of cancer. Broccoli micro‑greens have also been linked with regulating blood sugar. Best eaten raw to maintain the incredibly high nutritional content, it adds flavour and texture.
China Rose microgreens is part of the radish family and has a distinct mustard flavour. With brightly coloured pink stems and vivid green leaves, they look and taste wonderful in salads, stir-fry's, sandwiches and soups. They contain vitamins A, B, C, E, and K, deliver calcium, iron, magnesium, phosphorous, potassium and zinc, are rich in essential amino acids and chlorophyll (which aids digestion) and benefits from cancer fighting properties.
Coriander microgreens have a sweet, bright aroma with a slight peppery taste and compared to the mature version has a much bolder flavour. Traditionally a Chinese herb it is widely used in fish and curry dishes, chutneys, soups, salads and salsas. Coriander contains a high level of carotenoids; fat-soluble antioxidants which are essential for your body to protect cells and organs from damage and eye health as you age. They also contain high levels of vitamin E and K.
Fenugreek microgreens have a taste that is bitter, spicy and nutty all in one hit! Fenugreek is typically used in Indian cuisine and can be mixed into sauces, made into tea or sprinkled on top of dishes as a spice. Fenugreek can lower cholesterol and has been shown to improve the function of insulin -leading to significant reductions in blood sugar levels. Fenugreek is also known to minimise the symptoms of menopause and help ease the discomfort of menstruation.
Radish Rambo microgreens add a punch to dishes. Similar to the fully-grown radish, they have a fiery taste with sweet and nutty undertones. The Radish Rambo is ideal in garnishes, salads, wraps and spring rolls. These micro‑greens add a powerful punch to dishes as they contain vitamin A,B,C,E, and K. They also deliver calcium, iron, magnesium, phosphorous, potassium, zinc, are rich in essential amino acids, and chlorophyll which aids digestion and benefits from cancer fighting properties.
Wheatgrass microgreens have a mild bitter-sweet flavour with grassy undertones. It has huge nutritional benefits; rich in vitamin A, B complex, C, and E and essential minerals it is a favourite immune-booster and is a staple in high impact health food diets. Its versatility lends itself to being a main ingredient in smoothies and juices where its taste can be blended with other fruits and veg.
Sunflower microgreens have a fresh, nutty and slightly lemony flavour. They are best eaten raw to maintain their crunchy texture and to preserve their nutritional content. Sunflower micro‑greens contain all of the amino acids, vitamin A, B complex, D, and E and a tasty immune booster. A favourite all-rounder micro‑green.
Tendril Pea microgreens are crisp and sweet with delicious earthy flavours. The tendrils add an interesting texture to dishes and are frequently used as garnish, in wraps and sandwiches, soups and salads. There are lots of antioxidants and phytonutrients in pea micro‑greens. They can help boost immune systems and reduce inflammation. Supporting vitamins C, D, K and A the pea can help regulate blood sugars, improve cardiovascular health and they contain lots of fibre.