Growing Microgreens: My Process

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Hi All,

Clkeiper (Carolyn K) has asked me to write a post to explain how I grow microgreens on a small scale for my farmers markets. I only grow about 50 trays a week and sell at two farmers markets. I used to sell to restaurants, but have stopped doing that right now. The microgreens market in San Diego is pretty saturated and there are several really large operations that have tied up the distributors and a lot of the restaurants. Plus, since I'm semi-retired, I'm doing it because I like to grow them, along with my tomatoes. So I'm happy to remain small-scale and sell at two farmers markets. There are others on Tomatoville who have larger operations and different processes: http://www.tomatoville.com/showthread.php?t=27333

Although they look similar, sprouts and microgreens are completely different -- see the above thread for an explanation of the differences.

I started growing microgreens a couple of years ago. I was selling tomatoes and summer vegetables from my very small farm at some local farmers markets during the season. However, since farmers markets operate year round in Southern CA, I would lose my space at the markets and have to reapply each spring. For the more popular markets, there is usually a waiting list to get in. So I was looking for something to grow that I could sell all year so I could keep my space. Microgreens fit the bill.

I started by reading what I could online about them. If you're interested in trying this to sell them, google "microgreens seeds" and you'll see the various websites that have videos on the growing process. My process is a mix of procedures from these websites and a few Facebook groups.

I base what I grow on two factors: price of seeds and popularity. Some of the seeds can be very expensive and the greens really don't sell that well at the market. I usually grow a variety of brassicas (broccoli, kale, cauliflower, cabbage), sunflower shoots, pea tendrils, basil, arugula, upland cress, radishes, hot mustards, and I normally have about 10 varieties at the market.

I grow in sterilized potting soil (basically peat + minimal perlite) that I get at a local nursery. I use about 4 cu ft of soil a week. The soil is not reusable, so afterwards it goes out on the compost pile for later use with the tomatoes.

I use 1020 trays for the larger greens (peas and sunflowers) and shallow cafeteria trays for the smaller greens (everything else). I start a new crop every Friday, which is ready to sell the following weekend at my two markets. One of the things I like about growing micros is the quick turn-around. If I lose a tray to damping off or mold, at least I haven't been growing them for 3 or 4 months only to lose them, which can happen with the tomatoes. Plus, I grow indoors under lights (I have cleared out a room in my house to use as a growing room), so I don't have to worry about pests, like I do with the tomatoes outside.

I take the grown trays to market and sell the greens by the ounce in clamshells. I cut the greens to order for each customer and weigh them in the clamshells. Customers can choose several varieties to mix in the clamshells. I also have mild, medium and spicy mixes in growing in trays. These are very popular. This year my prices are $3.50 for 1 ounce (small clamshell); $6.00 for two ounces (larger clamshell). I also give price breaks if they purchase larger quantities.

At one of my markets I'm the only microgreens vendor; at the other market there is one other vendor, but they only have a couple of varieties along with their regular vegetables. So I have regular customers who come to the market just to get my micros, which is nice.

Tomatoes are still my first love, but growing the micros has proven to be a good addition for me. I hope I covered everything for you, Carolyn K. Let me know if you have any questions. Thanks for reading, everyone, if you've made it this far in my lengthy post!