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These 5 farmers grow the varieties of microgreens that you crave

Midwest Grown microgreens

Microgreens are good for so much more than just garnish.

As home cooks and professional chefs alike lean into microgreens, local growers are expanding their selections. Not just good for garnish, microgreens add flavor, texture, a splash of color and nutrients – most varieties are rich in iron, magnesium, potassium, zinc, beta-carotene and vitamin C – to a range of dishes. They’re also convenient to grow: Hundreds of microgreens can be planted in small spaces outdoors, in greenhouses or even on your windowsill, and they’re usually harvested seven to 21 days after germination.

Bee Simple City Farm 

Mary Densmore and James Meinert of Bee Simple City Farm produce approximately 30 kinds of microgreens in a small greenhouse just a mile from Downtown St. Louis. Popular flavors such as zesty arugula, citrusy cilantro, nutty sunflower and sweet, earthy pea shoots abound, but there are some surprises too – think dill, kohlrabi, popcorn shoots, red amaranth and wasabi, which are as good on sushi as you’d expect. Shop for a selection at the Tower Grove Farmers’ Market, Local Harvest Grocery, City Greens Market or Fields Foods in Lafayette Square.

Blue Heron Farm & Bakery

This summer, Blue Heron Farm & Bakery will open its first brick-and-mortar store at Farmers Park in Springfield, Missouri. There, James Boosey and his team will serve microgreens grown on the farm in Marshfield, Missouri, on salads, sandwiches and tacos. The microgreens add color, crunch and a slew of nutrients to the casual but delicious bites. Blue Heron Farm Shop will also have various varieties of sourdough, including classic, multigrain and seeded, dark rye, pesto swirl and cinnamon roll, alongside other baked goods and locally made products.

Howard’s Farm & Kitchen

After closing Howard’s Café in Kansas City at the end of last year, Craig Howard and his family honed in on their one-acre urban farm in the Northeast neighborhood. Howard’s Farm & Kitchen offers oniony leek, floral radish and high-protein wheatgrass microgreens, among others, which Howard uses at home in myriad dishes, from fish tacos to lettuce wraps to egg sandwiches. The microgreens also appear on Howard’s catering menu in dishes such as a microgreen salad with asparagus, soft-boiled egg, grilled spring onion and housemade ricotta. Sign up for weekly or bi-weekly deliveries of fresh microgreens and start experimenting in your own kitchen.

Stem to Table Farm

Stem to Table Farm began in 2017 as a small educational project to keep the Stem family connected to nature as well as their community in Columbia, Missouri. Today, the family grows a variety of organic microgreens, which are available along with its raw honey at the Columbia Farmers Market. The core flavors of microgreens include broccoli, kale, pea, radish and sunflower, plus a zesty microgreen salad mix. Want microgreens on demand? Stem to Table also sells live trays of different flavors, from alfalfa to mung bean to wheatgrass.

Trendy Trio Labs

In Springfield, Missouri, Trendy Trio Labs grows nutrient-dense microgreens with an indoor aquaponics system. There’s no soil involved in the process, and the system is both sustainable and largely self-sustaining. Husband-and-wife owners Jesse and Maria Estes and their team harvest the microgreens year-round, and with a monthly subscription, you can have a mix of fresh broccoli, radish, sunflower and sweet pea flavors delivered to your home every week. The young vegetable greens are also available at Trendy Trio Labs’ new permanent location at Metro Eats as well as a few other establishments in southwest Missouri.

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Kala lives in Kansas City, runs on coffee and not only loves food but has a passion for telling the story of the people behind it.

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