Our microgreens serve well in a sandwich with avocado and shredded carrot on delicious Tahini Bread from Sweet Tahini Co. Thanks to Hila from Sweet Tahini Co. for this awesome pic!

Sharon Shiner, a certified fitness nutrition coach, utilized grass-fed beef burger from Foxboro Cheese Co., with dehydrated tomatoes from the Shiner garden, avocado, peppers, cilantro, and kale microgreens.

Hila from Sweet Tahini Co. created these yummy tahini bread sandwiches with omelette, Edam cheese, and our microgreens. 

Our intern Jackie topped her sauteed eggplants from our farmstand with sambar spice and our fresh kale microgreens.

Instagram user @scrambled.sam used our edible flowers as a lovely finishing touch to her pecan and candied ginger carrot cake with cardamom cream cheese frosting. Thank you Sam for sharing your beautiful cake!

Complete your microgreens salad with one of Sweet Tahini's yummy Salad Toppers and our fresh greenhouse-grown cherry tomatoes. Thanks to customer @ayanamack.co for stopping by our Thursday farmstand for some microgreens and sharing this beautiful photo!

Instagram user @liberatedstate used our pea shoots in a spicy manipuri salad made with toasted perilla, carrots, chives, red cabbage, and spicy green chili mash. Thanks for sharing this photo!

Our intern Charlotte paired gluten-free brown rice pasta with a sauteed veggie mix of peppers, tomato, japanese eggplant, garlic, and shallots, adorned with broccoli microgreens.

Our customer Angelina topped off her classic buttered toast with yummy sauteed mushrooms and our kale, broccoli and sunflower microgreens.

Hila from Sweet Tahini Co.  shared these beautiful gluten-free sugar cookies decorated with our lovely violas, gem marigolds, and begonias.