The mixture of arugula, red leaf lettuce and microgreens is delicious!
To be able to go outside, hand pick these beauties, wash them gently and toss them in olive oil and a little lemon is so rewarding.
To eat them is so enriching...
savoring every bite...
consciously thanking and enjoying our food as we eat
nourishes our body and spirit...
There is a huge difference in eating home grown food. We feel a direct connection to the earth and the food we eat. Everything tastes so alive and vibrant.
*Red leaf lettuce is a good source of Dietary Fiber, Calcium, Magnesium, Phosphorous and Selenium. It is also a great source of Vitamin A, Vitamin C, Vitamin K, Thiamin, Riboflavin, Vitamin B6, Folate, Iron, Potassium and Manganese. The red pigment in red leaf lettuce contains small amounts of fairly strong antioxidants including Beta Carotene and Lutein.
*Lettuce is the 2nd leading raw vegetable consumed in the United States.
*Modern lettuce had its start as a Mediterranean weed. As early as 55 BC lettuce was served on the tables of Persian kings and praised for its medicinal values. The name comes from Latin words referring to its milky juice.
Micro greens are a tiny form of edible greens produced from the seeds of vegetables, herbs or other plants. They range in size from 1-4 inches long including stems and leaves. They can have suprisingly intense flavors considering their small size, though not as strong as mature greens and herbs. Microgreens are used as a garnish & flavor accent primarily in fine dining restaraunts. They are a popular food trend, used by chefs to stimulate & enhance the dining experience. Microgreens infuse taste and innovation to their culinary creations.
Produced in the US about mid 1990's beginning in southern California.
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