Good Water Farms, A Modern Microgreens Urban Farm

Summary

The video discusses the rising popularity of microgreens, highlighting their intense flavors, nutrient density, and versatility in culinary applications. Grown in soil, microgreens are harvested at their earliest stage, packing concentrated nutrients and energy. The speaker, a founder of Goodwater Farms, explains how chefs now use microgreens as primary ingredients, not just garnishes. They are grown both in greenhouses and under artificial lights, offering a variety of flavors and textures. Despite initial challenges, microgreens are gaining recognition for their health benefits and potential to revolutionize food production anywhere.

Takeaways

• 🌱 Microgreens are nutrient-dense, with flavors more intense than mature greens, and they are packed with energy from their early growth stage.
• 🌱 Goodwater Farms is a certified organic microgreen farm that grows in soil within a greenhouse and specializes in nutrient-rich crops.
• 🥗 Microgreens such as sunflower, pea tendrils, red mustard, kale, and bok choy are grown, with some varieties having a distinct flavor, like red vein sorrel's citrusy taste.
• 👨‍🍳 Chefs initially used microgreens as decorations, but now many incorporate them as primary ingredients in dishes due to their intense flavors.
• 📈 Microgreens are four to six times more nutrient-packed than mature leaf greens, as found in a study by the University of Maryland.
• 🚜 Microgreens can be grown anywhere—whether in a greenhouse, under artificial light, or even in urban warehouses—allowing widespread accessibility and growth potential.
• 🍽 Goodwater Farms customizes its microgreens to the preferences of chefs, growing varieties like red shiso and amaranth, which are among their bestsellers.
• ⏱ Microgreens are harvested within 11 to 30 days, significantly faster than the 120-day cycle of field crops.
• 💡 Selling pre-cut and packaged microgreens became popular after consumers were hesitant to buy living microgreens at markets, showing a need for convenience and packaging.
• 🌍 The vision for Goodwater Farms is to expand and serve people globally, demonstrating that microgreens can be grown and enjoyed anywhere.

Q & A

What are microgreens, and why are they considered the future of food?

Microgreens are the young seedlings of edible vegetables and herbs, grown in soil, and harvested after a few weeks. They are considered the future of food due to their intense flavors, high nutrient content, and versatility in cooking.

How do microgreens differ from mature leafy greens in terms of nutrition?

According to a study by the University of Maryland, microgreens are four to six times more nutrient-packed than mature leafy greens, making them a concentrated source of vitamins and minerals.

Why do microgreens have such intense flavors and energy?

Microgreens are harvested at the very early stages of plant growth when all the energy is compacted into the first growth, giving them intense flavors and high nutritional value.

What types of microgreens are mentioned in the script, and what flavors do they have?

The types mentioned include sunflower, pea tendrils, red mustard, kale, bok choy, red Vin cell (with a citrusy, lemony flavor), bronze fennel, magenta spren, red Russian kale, basil, cilantro, red shiso (with a cinnamon-like flavor), and amaranth.

How did Goodwater Farms start growing microgreens, and how did they expand?

Goodwater Farms started when the founder put a greenhouse in their backyard and began experimenting with microgreens. After bringing samples to restaurants, chefs quickly showed interest, leading to a growing demand and eventual expansion into the market.

What makes microgreens appealing to chefs, according to the script?

Chefs are drawn to microgreens for their intense flavors, visual appeal, and nutrient density. The best chefs use them as key ingredients, rather than just decorative elements on a plate.

How does Goodwater Farms cater to different markets, such as restaurants and grocery stores?

For restaurants, Goodwater Farms provides whole trays of microgreens for chefs to cut as needed, giving them fresh produce. For grocery markets like Whole Foods, they package the microgreens for convenience.

Why did Goodwater Farms shift to cutting and packaging microgreens for markets?

Initially, the farm offered living microgreens in pots at farmers' markets, but customers were unsure how to use them. After observing a customer’s buying habits, the founder realized that packaging and cutting microgreens aligned better with the American preference for pre-prepared foods.

How does the growing process differ for microgreens compared to full-grown vegetables?

Microgreens take 11 to 30 days to grow, while full-grown vegetables can take up to 120 days. This shorter growth cycle allows for quicker harvesting and more frequent production.

What is the long-term vision for Goodwater Farms?

The long-term vision for Goodwater Farms is to feed and serve people by expanding their farms, possibly in various locations like warehouses or fields across different cities, demonstrating the adaptability of microgreens cultivation.