Did you know that RED ACRE CABBAGE MICROGREENS have vitamins A, B, C, E and K, Calcium, Iron, Magnesium, Potassium, Phosphorus, Zinc Carotene, Chlorophyll, Amino Acids, and Trace Elements Antioxidants?
Or are you attracted to their vibrant pink stems and fresh crunchy delicious flavours?
Here at A&S Microgreens we grow them year-round, order some today!
Micro China Rose Radish, so yummy! Did you know that they are a great source of protein, vitamins A, B6, and C, and they are also a good source of zinc, potassium, phosphorus, magnesium, calcium and iron? All and all tiny but mighty superfoods!
Rub the slices of bread with olive oil and garlic, place on a tray and toast in the oven until crisp.Mix the sour cream and radish microgreens.Season to taste with salt and pepper, and spoon over the slices of bread.Top 6 slices with lettuce, anchovy fillets, and the parmesan cheese. Stack the slices on top of each other, finishing with a slice of bread and slice the sandwiches diagonally.
Use with any cheese and your favourite microgreens. Serves 4.
1 Bay leaf
1 Garlic clove
30g of Microgreens
200 g Cheese
50 g Butter
Salt and pepper
Peel the potatoes, cut into small cubes, and cook until soft, about 10 minutes.Roast the nuts at 180C for 10 minutes, shake the tray after 5 minutes.Cut the onion into pieces, finely chop the garlic and squeeze the juice of the lemon.Grate the cheese or crumble it in small pieces. When potatoes are cooked, drain the water and mash them.Add the butter, olive oil, onion, garlic, nuts, lemon juice, cheese, and 20g of microgreens.Seasoned to taste with salt and pepper and mix.Serve warm and garnish with the rest of the microgreens.