Field notes
Recipes, wellness, chef stories, and news from the farm.
Tiny but Mighty: The Health Benefits of Broccoli Microgreens
Broccoli microgreens pack up to 40x the sulforaphane of mature broccoli. Here's why chefs and wellness folks in Idaho can't get enough.
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Elevated Street Tacos with Cilantro Citrus Crema and Radish Microgreens
Street taco vibes, chef-level execution. This recipe layers bold carne asada with a bright cilantro citrus crema and peppery radish microgreens for a finish that actually earns the word 'elevated.'
Gem State Superfood Salad: Fresh, Local, and Built to Impress
A powerhouse salad built around Idaho-grown microgreens. Big flavor, serious nutrition, and ready in 15 minutes flat.
Micro Broccoli: What Can I Do With It?
Tiny but mighty, micro broccoli punches way above its weight. Here's a real recipe that shows you exactly what to do with it — no guesswork needed.
Why Idaho Is One of the Best Places in America to Grow Microgreens
From clean mountain water to wide temperature swings that stress plants into peak flavor, Idaho has quietly become ideal microgreen territory. Here's why geography matters.
Pea Shoots Are the Best Thing Happening in Spring Salads Right Now
Tender, sweet, and packed with flavor — pea shoots are the spring salad upgrade you didn't know you needed. Here's why Idaho-grown shoots deserve a spot on your plate.
5 Ways Idaho Chefs Are Using Microgreens This Season
From plating to flavor, local chefs share how fresh microgreens are elevating their menus this season.
Sprouts vs. Microgreens: What's the Difference?
They sound similar, but sprouts and microgreens are grown differently and eaten differently. Here's a clear, no-jargon breakdown.