Edible Sacramento Summer 2022

NOTABLES

Thinking Outside the [Planter] Box The Rise of Microgreens

and Edible Flowers WRITTEN BY ELIZABETH PENNEY PHOTOS COURTESY OF BASK FARM

O

nce relegated to health food stores and gourmet gro cers,microgreens andedibleflowers have come a long way. Today, they’re making a splash in the culinary world, adding unexpected pops of flavor and color to

both sweet and savory dishes. Chanel Cameron began operating Bask Farm in 2020 in Wil ton. There, she growsmore than a dozen varieties of organicmicro greens, fromnutty sunflower to peppery radish, and supplies them tohome cooks and restaurants throughout the Sacramento area. A former dietitian, Cameron says not only are microgreens de licious, but they’re also nutritious, packing 40 to 50 times the nutri ents of their full-grown counterparts. “All the nutrition is concentrated. They’re like little vitamins,” she says. Although the terms “microgreens” and “sprouts” often are used interchangeably, theproducts arenot the same.Microgreens are the first leaves a plant produces, while sprouts are germinated seeds. Cameron began her farm with micro

foodie and says she wanted her nursery to appeal to fellow foodies. She carries edible flower seeds and starts aswell as certified organic microgreen seedmixes, ranging from the tame (broccoli, kohlrabi, bok choy) to the spicy (mustard, cress, radish). “The blends are fun; some are peppery, some are more mellow. All are certified organic,” Pratt says. Pratt saysmicrogreenshavebeengaining inpopularity inrecent years, thanks, in part, to their simplicity. They can easily be grown indoors with the help of a grow dome, a mini greenhouse, and, if needed, grow lights. “They’re great for people who have limited space, such as urban farmers,” she says.

While edible flowers most often are seen atop cakes or tossed into salads, they have many other uses as well. Nasturtium leaves can be blended into pesto. Lavender buds can be baked into shortbread. Borage blossoms canbe frozen into ice cubes. Some flowers, suchas squashblossoms anddaylil ies, can evenbe stuŠedwith cheese. “Microgreens and edible flowers appeal to those seeking food adventures,” Pratt says. “They’re more exciting, more inter esting, and appeal topeoplewhowantmore bite andmore color in their food.”

greens, but the pandemic required her to shift gears. Peoplewerecelebratingathome more, and she sawan increaseddemand for edible flowers such as cosmos, zinnias, na sturtiums, and violas. “People were looking to add sparkle to their day. Edible flowers took oŠ,” she says. Angela Pratt, owner of The Plant Foundry in Oak Park, is a self-professed From top: Bask Farm's 50-count flower mix box is filled with herbs and summer blooms, including cosmos, zinnias, dahlias, feverfews, yarrows, nigellas, and bachelor's buttons; Summer birthday brownies gar nished with fresh and dried edible flowers

BaskFarm•Baskfarm.com The Plant Foundry •Plantfoundry.com

8 SUMMER 2022

edible Sacramento