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Tate Griebel started growing microgreens as a “side hustle” but now sells his tiny produce to a growing number of area restaurants.
He launched Falls Fresh Microfarm in February, and his clients include Bread & Circus Sandwich Kitchen and OG Greens.
Griebel described microgreens as “seedling salad,” or the very first set of leaves from a seedling.
Because microgreens are harvested so early, the seedlings often are up to 40 times more nutrient-concentrated than the adult vegetable.
“If you ate one pound of broccoli microgreens, that would be the same as eating 20 or 25 pounds of adult broccoli,” Griebel said.
But the nutritional value isn’t the only reason microgreens are becoming more popular, Griebel said.
“Microgreens are becoming more prominent in dishes, and people are starting to demand more of a visual presence on their plates,” he said. “Microgreens help with that visual appeal because there are so many strong colors in the seedlings, and that really makes an impact once it’s on a dish.”
The 27-year-old SDSU graduate hopes to one day expand his operation, but microgreens were the “smallest threshold for entrance” into the industry, he said. Griebel works full time as a head grower and greenhouse team leader at Landscape Garden Centers.
“I’m able to get a foot in the door with restaurants and build some of those relationships with the chefs before I start a farm,” Griebel said. “It’s really the first step in a bigger dream.”
He started growing microgreens as a “side hustle” but now sells his tiny produce to a growing number of area restaurants.