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Blog + Recipes

Seasonally-inspired recipes from our farm to your table.  

Filtering by Category: Microgreen Recipes

Blood Orange & Cara Cara Salad with Fresh Ricotta

Mary Ackley

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Prep Time: 15 minutes; Serves: 4

Ingredients:

  • 3-5 mixed Blood & Cara Cara Oranges + juice of 1 orange (reserve for dressing)
  • 1 cup baby arugula
  • 2-3 cups mixed shoots (sunflower, pea, popcorn, buckwheat) & microgreens (arugula & amaranth shown here)
  • Fresh ricotta, crumbled

Dressing: 

  • 3/4 c. olive oil
  • 1/4 c. white wine vinegar
  • Zest from 1 orange above
  • 3 T blood blood orange and/or cara cara orange juice (from above)
  • 1 T lemon juice
  • 1 finely minced shallot
  • salt & pepper to taste

Directions: 

  1. Cut a thin slice off the tip of each orange to reveal flesh, then stand upright. Following the curve, cut downward to remove peel and white pith rotating the fruit until it is completely peeled. Reserve 1-2 oranges to juice for the dressing.
  2. Thinly slice the oranges crosswise into discs. 
  3. Arrange orange slicing on a salad plate or shallow serving dish. Sprinkle with baby arugula, mixed shoots & microgreens & ricotta. 
  4. In a small bowl, whisk together dressing ingredients until blended, then drizzle over salad. Sprinkle with pepper, toss gently, and serve immediately.

 

 

 

Green Smoothie Bowl with Pea Shoots & Edible Flowers

Mary Ackley

Ingredients:

Makes 1 Smoothie Bowl

  • 1 Banana (sliced, frozen)
  • 1 cup baby spinach
  • 1/2 cup pea shoots, chopped (may substitute sunflower shoots)
  • 1/4 avocado
  • 1/4 c. nonfat greek yogurt
  • dash cinnamon
  • 1 tbsp lemon juice (or any citrus juice)
  • 1/2-3/4 c. water

Optional Toppings (get creative!):

  • Shredded, unsweetened coconut
  • Amaranth microgreens
  • Chia seeds
  • Sliced almonds
  • Edible viola petals (or any edible flowers - make sure these are organic and untreated)

Note: You can find edible flowers, shoots & microgreens in our ready-to-eat salads online at Washington's Green Grocer or From the Farmer)

Directions:

Combine all smoothie ingredients into a high speed blender and blend until smooth and creamy. Pour into a bowl and add toppings as desired.

Feel free to experiment with this recipe! For example, try adding 1/2 scoop of your favorite protein powder and increasing the liquid for a higher protein smoothie; use milk or nut milk instead of water for a creamier smoothie; or substitute different types of greens for the spinach and pea shoots. 

Nutrition: Calories: 228, Total Fat: 6.87g, Total Carbohydrate: 37.4, Protein: 9.5g.

Modifications for better macros if you're counting them: Sub 3/4 banana, 30 g avocado, add 1/2 scoop whey protein, remove nuts and coconut toppings (sub a few blueberries &/or more microgreens). Nutrition: Calories: 247, Total Fat: 6.08g, Total Carbohydrates: 31.64g, Total Protein: 21.25g

 

 

Vegan Roasted Carrot and Fennel Soup with Crisped Chickpeas and Fennel Microgreens

Mary Ackley

Ingredients:

Soup:

  • 2 Tbsp olive oil
  • 2 lbs rainbow carrots 
  • 2 bulbs fennel, chopped
  • 1 onion, chopped
  • 4 cloves garlic, peeled and smashed
  • 1/4 tsp ground coriander
  • 1/2 tsp ground cumin
  • 1/4 tsp cinnamon
  • 1/4 tsp cardamom
  • 4 cups vegetable broth
  • 1/2 can coconut milk, reserve remaining half for garnish (see below)

Chickpeas:

  • 1 3/4 cups cooked chickpeas, or 1 15-ounce can, drained, patted dry on paper towels
  • 1 generous tablespoon olive oil
  • 1/2 teaspoon coarse salt
  • 1/4 teaspoon ground cumin

Garnish:

  • Fennel microgreens 
  • Coconut milk

DIRECTIONS:

Preheat oven to 425 degrees. Toss carrots, fennel, onion and spices in olive oil and roast for 20 minutes. Then add garlic cloves, stir everything thoroughly and finish roasting for another 15-20 minutes until soft and browned. Remove papery skins from garlic.

Meanwhile, toss chickpeas with one tablespoon olive oil, salt and cumin until they’re all coated. Spread them on a baking sheet or pan.  After carrots are finished roasting, remove them and roast the chickpeas in the oven until they’re browned and crisp. This can take anywhere from 10 to 20 minutes, depending on the size and firmness of your chickpeas. Toss them occasionally to make sure they’re toasting evenly.

Transfer roasted vegetables to a heavy large pot and combine with vegetable stock, bring to a boil and simmer for 15 minutes. Turn off heat and use an immersion blender to blend until smooth. Stir in coconut milk until smooth and creamy. 

Serve with a drizzle of coconut milk, fennel microgreens and crisped chickpeas.

 

Summer Potato Salad with Pickled Onions and Celery Microgreens

Mary Ackley

Ingredients:

  • 2 pounds small new or fingerling potatoes
  • 1 bunch rainbow chard, sliced or diced
  • 4 small-to-medium radishes (KN-Bravo used here, watermelon is also a beautiful summer radish, thinly sliced
  • Celery microgreens

Pickled spring onions

  • 2-3 cippolini or other fresh onions (about 6 ounces). We used red marble cippolini from the farm here, which made the pickilng liquid a beautiful bright pink color
  • 1/4 cup white wine vinegar
  • 1/4 cup water
  • 1 tablespoon kosher salt
  • 1 1/2 tsp sugar

Sharp mustard vinaigrette

  • 1/4 cup olive oil
  • 2 tablespoons whole grain mustard (both Roland and Maille make a whole seed one I’m tremendously fond of)
  • 2 teaspoons smooth Dijon mustard
  • 2 tablespoons white wine vinegar
  • Salt and freshly ground black pepper to taste

Directions:

Place potatoes in a medium saucepan and cover with one inch of water. Bring to a boil and cook for about 15 minutes, or until the tip of a knife easily pierces through a potato. Drain the potatoes and let them cool until they’re almost room temperature. You can speed this up by covering them with cold water, and replacing the water a few times as it warms up.

Meanwhile, pickle your onions. Whisk vinegar, water, salt and sugar together in the bottom of a small container with a lid until the salt and sugar dissolve. Slice the bulbs and paler green parts into very thin coins and submerge them in the vinegar mixture. Cover and put in fridge until you’re ready to use them; if you can put them aside for an hour or even overnight, even better. Reserve the onion greens.

Roll up your chard leaves and chiffonade, or chop finely, and set aside, Chop potatoes into medium-sized chunks and add them to the bowl. Cut the radishes as thinly as possible, with a mandoline if you have one. If they’re especially big, you can first quarter them lengthwise. Cut some of the reserved onion greens into thin slivers (no need to use all of them, as the onion flavor might take over) and add them to the bowl.

When you’re ready to serve the salad, or an hour or two in advance, whisk the dressing ingredients and toss it with the vegetables, to taste. (You may find you don’t want to use all of it.) Stir in as many pickled onion coins as you please, save the rest to enjoy later. Season with salt and freshly ground black pepper to taste and gently toss in celery microgreens, reserving a small amount to garnish the top. 

Do ahead note: Pickles can be started up to a few days before and stored in the fridge. Potatoes can be boiled and chilled in fridge overnight, as can other vegetables. Vinaigrette can be made in advance as well, but I would wait until the last minute to toss it with the vegetables. This salad is best eaten the same day because the chard and microgreens tend to wilt by the second day.

This recipe was inspired by Smitten Kitchen's Spring Salad with New Potatoes

Spring Lemon Cream Tart with Lemon Basil Microgreens

Mary Ackley

Spring Lemon Cream Tart with Lemon Basil Microgreens

This tart is inspired by San Francisco's Tartine Bakery lemon cream tart, with additional inspiration from this beautiful fresh fig and lemon tart from hummingbird high.  It isn't the simplest recipe but I guarantee you will be rewarded if you give it a try. Before you start you'll need a digital thermometer, oven-safe bowl, an immersion blender, and 8" tart pan with removable bottom.

Ingredients:

For the Brown Butter Shell:

(makes one 8-inch tart)

  • 6 tablespoons (3 ounces) unsalted butter
  • 3 tablespoons water
  • 1 tablespoon vegetable oil
  • 1 tablespoon granulated sugar
  • a pinch of kosher salt
  • 6 ounces all-purpose flour

For the Lemon Cream Filling + Garnishes:

(makes enough for one 8-inch tart)

  • 1/2 cup plus 2 tablespoons (5 fl. ounces) freshly squeezed lemon juice
  • 3 large eggs, at room temperature
  • 1 large egg yolk, at room temperature
  • 3/4 cup (5.25 ounces) granulated sugar
  • a pinch of kosher salt
  • 1 cup (2 sticks // 8 ounces) cold unsalted butter, cut into 1-inch cubes
  • lemon basil microgreens (genovese basil, beet, or swiss chard micros would also make a nice garnish), + edible flowers (pansies shown here)

Directions:

For the Brown Butter Tart Shell:

  1. Preheat the oven to 410 F.
  2. In a medium oven safe bowl, combine 6 tablespoons unsalted butter, 3 tablespoons water, 1 tablespoon vegetable oil, 1 tablespoon sugar, and a pinch of salt.
  3. Place the bowl in the preheated oven for 15 minutes, until the mixture is boiling and the butter starts browning.
  4. When the mixture has just started to brown. remove from the oven (but keep the oven on), and add 6 ounces of all-purpose flour by quickly spooning in flour a few tablespoons at a time. Use a heatproof rubber spatula to stir in the flour. Be careful as you do this and stand back (and wear an apron!) because the mixture will bubble and steam, but trust the recipe! It works, I promise. The end result is a dough that pulls off the sides of the bowl and looks a little bit like a lump of mashed potatoes.

  5. Once the dough is cool enough to touch, transfer the ball of dough into an 8-inch tart pan. Use the back of your hand to flatten out the dough onto the bottom of the pan, and your fingertips to shape the dough up into the corners and sides of the pan. It's going to feel greasy and kinda unpleasant, but trust the process again. Once the tart dough has covered the pan completely, use a fork to poke several holes into the crust.
  6. Bake at 410 F or until the crust is light brown and starts to appear flaky around 15 minutes. Remove carefully from oven and let rest until cool.

For the Lemon Cream Filling:

  1. Pour 2 inches of water into deep, heavy-bottomed saucepan. Place over medium heat, and bring the water to a simmer.
  2. Combine 1/2 cup plus 2 tablespoons lemon juice, 3 large eggs plus 1 egg yolk, 3/4 cup sugar, and a pinch of salt in a glass bowl. Place the glass bowl over the saucepan containing the simmering water to create a double boiler, ensuring that the bottom of the bowl does not touch the water. Whisk until the mixture becomes very thick and registers 180 F on a quick-read digital thermometer. As you're whisking, be sure to never let the egg yolks and sugar sit together for more than a few moments without stirring – the sugar will cook the yolks and turn them granular. Don't let that happen, or your tart will be weirdly textured and I will be sad for you.
  3. After the mixture reaches 180 degrees (after around 10 to 15 minutes), remove the bowl from over the water and let cool on to 140 degrees, stirring gently from time to time to release the heat.
  4. Once the mixture reaches 140 degrees, use an immersion blender to blend 1 cup unsalted butter a few cubes at a time into the lemon curd. Blend well after each addition of butter and make sure the cubes are fully incorporated before adding the next few pieces. As you add more butter, the cream will start to turn into a pale yellow with take on a thick, opaque texture.
  5. Once the butter has been fully incorporated, cover the surface of the lemon cream with a layer of plastic wrap and transfer to the refrigerator to chill for 1 to 2 hours before serving.

Assembly:

  1. Once the lemon cream has chilled for a few hours and you're ready to serve the tart, use a rubber spatula to carefully pour the lemon cream mixture into the prepped shell, smoothing out the cream with an offset spatula so that it spreads around the tart pan evenly. Decorate with microgreens and edible flowers and serve immediately or refrigerate until ready to serve. I recommend serving this the same day if you have a special event because you can't really cover it without disturbing the decoration and lemon cream. Also, the lemon basil microgreens are particularly delicate and will wilt over several hours so I recommend putting them on just before serving. Enjoy!

 

 

Berry Ganache Tart with Sweet Basil and Beet Microgreens and Cherry Blossoms

Mary Ackley

Berry Ganache Tart with Sweet Basil and Beet Microgreens and Cherry Blossoms

Ingredients:

Crust:

  • 1 2/3 cups chocolate graham crackers (or chocolate cookies)
  • 1/3 c. sugar (omit if using cookies and increase cookie amonut to 2 cups)
  • 6 Tbsp unsalted butter

Filling:

For the first layer (chocolate ganache)

  • 10 oz good quality dark chocolate, chopped 
  • 1 1/4 c. whipping cream
  • 2 Tbsp St. Germain (Elderflower Liquor, also would be great to try a basil liquor or strawberry liquor if you can make or find one)
  • 1/2 Tbsp room temperature butter

For the second layer (marscapone cream filling)

  • 8 oz marscapone cheese (or cream cheese, which I think might actually be very nice and tart)
  • 1/3-1/2 c. well-chilled heavy cream
  • 1/3 c. honey

Garishes:

  • Fresh strawberries, basil microgreens, beet microgreens, and cherry blossoms

Directions:

Preheat the oven to 375 F.  Blend the chocolate graham crackers in a food processor until finely ground, add the sugar and pulse a few times until well-mixed. Mix the graham crackers and melted butter together in a bowl until smooth.  Press the cookie crust into the bottom and up the sides of a 9 inch tart pan with fluted sides and a removable bottom. Bake for 9 to 10 minutes. Let the tart base complete cool before moving onto the next step (you can put it into the refrigerator to speed this up). Place the chopped chocolate in a large glass bowl.  Add the whipping cream to a small pan. Bring the whipping cream just barely to a simmer over a medium to low heat.  Pour the heated whipping cream over the chocolate and gently stir with a spatula until the chocolate completely melts. Stir in the softened butter and liquor to the chocolate mixture.  Pour the chocolate mixture into the cooled tart and spread evenly with a spatula. Refrigerate the tart for approximately 4 hours or until it has set. For the top layer mix together the marscapone or cream cheese with the heavy cream and honey or confectioners sugar in a stand/electric mixer until smooth (2-3 minutes). Spread evenly on top of the chocolate ganache layer and smooth the surface with a spatula. Refrigerate the tart again until the top layer is set (approx. 2 hrs). Once the tart set, decorate the top with your garnishes. 

Recipe inspired by this tart seen in the greek version of Taste magazine: http://www.afroditeskitchen.com/wp-content/uploads/2016/03/Afrodite-kitchen-2.pdf

 

 

Pizza with Pesto, Mozzarella, and Arugula Microgreens

Mary Ackley

Pizza with Pesto, Mozzarella, and Arugula Microgreens

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Simple No-Knead Pizza Dough (Make 12-24 hours ahead and let time do the work!)

Adapted from Jim Lahey's No Knead Pizza Formula and Smitten Kitchen's 'Lazy Pizza Dough'

  • 3 cups (375 grams) all-purpose flour
  • Slightly heaped 1/2 teaspoon active dry yeast
  • 1 1/2 teaspoons sea or kosher salt
  • 1 1/4 cup water, plus an additional tablespoon or two if needed

Toppings

  • Little Wild Things City Farm Micro-Arugula & Lemon Pesto (other fresh pestos okay too!)
  • Fresh mozzarella
  • Sliced fresh cherry tomatoes (sun-dried tomatoes also great on this pizza)
  • Prosciutto
  • Arugula microgreens

Mix all dough ingredients with a spoon in a large bowl. The dough will be craggy and rough; this is fine, but if it feels too rough, add another spoonful or two of water. Cover bowl with plastic wrap and keep at room temperature for at least 12 hours, up to 24 hours or until the dough has more than doubled. 

Flour your counter or work surface very well. Turn down out of bowl onto floured counter. In the time it has risen it should have changed from that craggy rough ball to a very loose, soft, sticky and stretchy.dough. Flour the top of the dough, and divide dough in half (or more pieces, if you’re making smaller pizzas). Form them into ball-like shapes. Grab first round with floured hands and let the soft dough stretch and fall away from your hands a few times before placing the dough on your prepared baking sheet/paddle. Use floured fingers to press and nudge dough into a roughly round shape. Add desired toppings - for this pizza we used several dollops of  Little Wild Things Micro Arugula & Lemon Pesto,  sliced fresh mozzarella, fresh cherry tomatoes, and prosciutto (optional for carnivores!) - and bake pizza for 10 to 15 minutes on highest oven temperature (500+ F) until the top is blistered and the crust is golden. 

Top with Arugula Microgreens just after removing the pizza from the oven and let cool for a few minutes before serving.

 

Microgreen, Mango, Coconut Smoothie

Mary Ackley

Microgreen, Mango, Coconut Smoothie

 

Ingredients:

  • 1 cup coconut water ice cubes (make ahead - freeze coconut water in your favorite ice cube tray, or just 1 cup coconut water for a thinner smoothie)
  • 1 cup microgreens (broccoli, kale, red cabbage, or mild mix recommended)
  • Juice of one lime
  • 1 cup baby kale & spinach
  • 1/2 c. frozen mango

Directions:

Blend all ingredients, garnish with microgreens and enjoy!

Orange and Avocado Salad with Microgreens

Mary Ackley

 

Orange and Avocado Salad with Microgreens

Serves 2

  • 1 orange, peeled and sliced crosswise
  • 1-2 Avocados, pitted, peeled and sliced crosswise
  • 1/2 cup microgreens
  • 1 Tbsp fresh squeezed orange juice
  • 1 Tbsp extra virgin olive oil
  • Pinch sea salt

Sprinkle avocado slices with sea salt. Arrange avocado and orange slices in 2 stacks.  In a small bowl, whisk together orange juice and olive oil.  Drizzle with olive oil mixture and top with microgreens.




Roasted Beet and Barley Salad with Microgreens, Candied Pistachios and Citrus Vinaigrette

Mary Ackley

Roasted Beet and Barley Salad with Microgreens, Candied Pistachios and Citrus Vinaigrette

Ingredients:

  • 2 large beets
  • 1/2 cup barley (farro or brown rice also okay - use what you have on hand), rinsed
  • 4 cups baby arugula
  • 1 cup microgreens 
  • 1/2 cup shaved Pecorino Romano Cheese (could also use shaved parmesan or even feta)

Citrus Vinaigrette:

  • 1 orange, zested and juiced
  • 1 lemon, zested and juiced
  • 1/2 clove garlic, finely chopped
  • 1/2 tablespoon Dijon mustard
  • 1/8 cup honey
  • 1/2 cup olive oil (also ok to use half grapeseed or light olive oil for a lighter flavor)

Candied Pistachios:

  • 1/2 cup raw shelled pistachios
  • 1 tablespoon maple syrup
  • 2 tablespoons maple or cane sugar

Directions:

  • Preheat oven to 375 degrees F. Rub beets all over with olive oil. Wrap in aluminum foil and place on a baking sheet. Bake for 30 to 40 minutes (depending on size) or until beets are fork tender. When beets are cool enough to handle, rub between two paper towels; skins should come off cleanly. Slice and dice into 1/2-inch chunks and set aside.
  • Bring a pot of lightly salted water to a boil. Cook barely according to package instructions. Drain any excess water and set aside to cool. Barley can be made ahead of time and stored in airtight container in the refrigerator.
  • For vinaigrette, combine citrus zest and juice, garlic, mustard, and honey in a blender or food process and blend well. Slowly drizzle in oil with machine on the lowest speed until emulsified and evenly pale yellow in color. You can also just shake the ingredients together in a glass jar. This recipe makes enough dressing for about 4 servings; store it in a jar or airtight container in the fridge for up to 2 weeks.
  • For candied pistachios, preheat oven to 275 degrees F. Toss pistachios with maple syrup. Sprinkle with sugar and toss to coat. Pour onto a foil-lined baking sheet and spread into a single layer. Bake for 20 minutes or until lightly colored and crispy.
  • To assemble, divide arugula among serving dishes. Top with cool cooked farro. Sprinkle with chopped beets, micro greens, and candied pistachios. Drizzle with vinaigrette. Top with shaved cheese. Serve at room temperature

Recipe adapted from: http://www.loveandoliveoil.com/2015/02/roasted-beet-and-farro-salad-with-citrus-vinaigrette.html