Call me crazy, but I don't know a restaurant that would prefer "manufactured, sun-free vegetables". Our philosophy is to incorporate "mother nature" in every way possible. Sure, we cheat the elements by growing in our sunny, warm greenhouse (which averages 68 degrees, in the winter, without additional heat)... and sure, sometimes we grow crops "out of season", like our fantastic micro cilantro or popcorn shoots in the winter. But our core beliefs are to grow it in the dirt, in sunlight. We used artificial lights for 2 days last year.
So that's why this article is amazing to me. Apparently - not everyone thinks like we do. Go ahead chefs, line-up to get your $90,000 lettuce machine. Or just call Lucky Leaf Gardens to get your charlotte area microgreens and lettuces, grown the right way. Full of flavor, nutrition, and a glorious shelf life.
http://www.maximumyield.com/news.php?news_id=104&start=0&category_id=1&parent_id=1&arcyear=&arcmonth=
Following the Charlotte, NC area's use and consumption of microgreens!
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