Read by Michael Flamel

I never thought I’d be the kind of chef to fuss over a sprig of greenery. After all, I cut my teeth in the kitchen of a small-town diner where the menu was as straightforward as a meatloaf sandwich on rye. My father, a professional chef himself, had given me the basics: keep it simple, keep it tasty. So, there I was, day after day, dishing out hot dogs, meatloaf, and fried chicken to our loyal guests.

A few blocks away, my best friend Greg was working in a café that might as well have been in another universe. The food there was all fresh and fancy—a far cry from my greasy spoon. The café’s specialty? A tofu burger served with tomatoes and microgreens on a whole-wheat bun. Greg raved about it so much that I decided to check it out on my day off.

The first bite of that tofu burger was a revelation. The tofu was marinated to perfection, the whole-wheat bun was soft yet hearty, and the tomatoes were ripe and juicy. But the real star? The microgreens. They added a burst of flavor and freshness that I never knew was missing from my life.

Greg, ever the generous friend, showed me how to make that tofu burger at home, and soon enough, both of us were making tofu burgers with microgreens on our days off. We loved them so much that we even started experimenting with different microgreens—arugula, radish, sunflower —you name it.

And so, I became a convert. If you’d told me back in my diner days that one day I’d be waxing poetic about tiny greens, I’d have laughed you out of the kitchen. But here I am, a proud microgreens enthusiast, and I couldn’t be happier.

The Wonders of Microgreens

Microgreens are a chef’s secret weapon. These tiny greens pack a powerful punch when it comes to flavor, nutrition, and visual appeal. Popular varieties include:

Arugula: Peppery and bold, perfect for adding a bit of spice to sandwiches and salads.

Radish: Crisp and slightly spicy, with a beautiful red stem that adds color to any dish.

Sunflower: Nutty and crunchy, great for snacking or adding texture to a salad.

Pea Shoots: Sweet and tender, with a mild pea flavor that complements a wide range of dishes.

Not only do microgreens taste great, but they’re also packed with nutrients. In fact, studies have shown that microgreens can contain up to 40 times more nutrients than their mature counterparts. They’re rich in vitamins, minerals, and antioxidants, making them a powerful addition to any meal.

Growing Microgreens at Home

One of the best things about microgreens is that they’re incredibly easy to grow at home. All you need is a shallow tray, some potting soil, seeds, and a sunny windowsill. Within a week or two, you’ll have a fresh crop of microgreens ready to harvest.

Choosing the Right Seeds: Look for seeds specifically labeled for microgreens, as these will produce the best results. Popular options include arugula, radish, sunflower, and pea shoots.

Growing Conditions: Microgreens thrive in bright, indirect light. Keep the soil moist but not waterlogged, and you’ll have healthy greens in no time.

Harvesting: Once the greens have grown to about 2-3 inches tall, they’re ready to harvest. Use a pair of sharp scissors to snip them just above the soil line.

Using Microgreens in Your Cooking: Microgreens are incredibly versatile. Add them to sandwiches, salads, omelets, and even smoothies for an extra burst of flavor and nutrition.

A Brief History of Microgreens

Microgreens have been around for centuries, but they’ve only recently gained popularity in the culinary world. Originally used in Asian cuisine, these tiny greens were traditionally grown as a garnish for soups and salads. In the 1960s, chefs in California began to experiment with microgreens, using them to add flavor and visual appeal to their dishes.

Since then, microgreens have spread around the world, becoming a staple in high-end restaurants and home kitchens alike. Today, they’re grown commercially and sold in supermarkets, but there’s nothing quite like the satisfaction of growing your own.

The Benefits of Growing Your Own Microgreens

While you can certainly buy microgreens at the store, growing your own offers several benefits:

Freshness: Homegrown microgreens are as fresh as it gets. You can harvest them right before you use them, ensuring maximum flavor and nutrition.

Cost-Effective: A packet of seeds costs a fraction of what you’d pay for pre-packaged microgreens at the store.

Sustainability: Growing your own microgreens reduces the need for packaging and transportation, making it an eco-friendly choice.

Inviting Readers to Share Their Microgreen Adventures

We’d love to hear from you! Have you tried growing microgreens at home? What are your favorite varieties? Do you have any tips or tricks for getting the most out of your microgreens? Share your experiences with us, and let’s keep the microgreen conversation growing!

Tofu Burger with Microgreens Recipe

Ingredients:

• 1 block of firm tofu, drained and pressed
• 2 tbsp. soy sauce
• 1 tbsp. olive oil
• 1 tbsp. balsamic vinegar
• 1 tsp. garlic powder
• 1 tsp. smoked paprika
• Fresh whole-wheat buns, toasted
• Fresh sliced tomatoes
• Microgreens (arugula, radish, sunflower, or a mix)
• Farm-fresh cheese (optional)

Instructions:

Marinate the Tofu: Slice the tofu into thick patties. In a shallow dish, whisk together the soy sauce, olive oil, balsamic vinegar, garlic powder, and smoked paprika. Add the tofu slices, ensuring they’re fully coated in the marinade. Cover and refrigerate for at least 30 minutes or up to 2 hours.

Cook the Tofu: Heat a skillet over medium heat. Add the marinated tofu slices and cook for 4-5 minutes on each side until golden brown and slightly crispy.

Assemble the Burger: Place a tofu slice on the bottom half of a toasted whole-wheat bun. Top with sliced tomatoes, a generous handful of microgreens, and a slice of farm-fresh cheese if using. Add the top half of the bun and serve immediately.

Enjoy this delicious, nutrient-packed tofu burger, and let the magic of microgreens bring a burst of fresh flavor to your Winter meals!

Happy gardening, and happy eating! ❖