Spring Greens at Rising Pheasant Farms

Spring is high season for microgreens, tiny young plants that develop in less than two weeks. Their flavors mimic the flavor of full grown plants. Pea shoots deliver the familiar sweetness of peas picked fresh off the vine, while sunflower shoots offer an earthy flavor with a nutty aftertaste. In the past, microgreens were sort of an afterthought, used only as a garnish in restaurant dishes. But today’s chefs rely on microgreens for salads, breads, soups and entrées. Dieticians love microgreens because they are nutrition powerhouses with very little calories. Our farmers love them because they can grow indoors all year long. These photos were taken at Rising Pheasant Farms, one of Detroit’s microgreen pioneers.