There is almost nothing better than eating fresh food and knowing exactly where it comes from. This is a popular thread in the “farm to table” movement that has taken over our food culture in recent years. This movement contributes to the provision of locally grown food and people can actually feel better about eating it. Although Lisa and Justin Brocato both have little experience in traditional farming or farming, they are a prime example of what loyalty and passion can mean!
Having extensive knowledge in the restaurants and food industry, Justin is no stranger to the importance of local produce. During a business conference in Las Vegas over the past five years, a spark flashed in his mind that quickly led him to grow his own microgreens at home. She began a serious investigation into where the food she ate and created in the kitchen came from. “I wondered why the microgreens I used in the restaurant came from California! Why is something delicate coming from across the country? ”Justin exclaimed. Thus, the seeds of a thriving business known as the “Local Root” were planted. Justin and his wife, Lisa, tested multiple seeds the following year and began growing their own microgreens. What started as a small greenhouse in their backyard has now grown to an area of 400 square meters, equipped with modern growing racks and lights.
So what exactly are microgreens and why are they so special? These small greens are essentially herbs and vegetables that are a smaller version of a larger plant. Although the microcracks look delicate, they actually pack with intense flavors and a very concentrated nutritional value.
For decades, microgreens have been used in restaurants to add garnish or aesthetics to a particular dish, but in recent years they have become the most popular dish. Lisa and Justin grow more than 500 trays of these organic and non-GMO microorganisms a week. Through the local root, you can buy just one single dish of these microcrystals and cut as desired. After about ten days of use, put the remaining microcracks in the refrigerator to last another ten days. “It allows people to make fresh gift products that actually live on your device. And it takes 20 days, which is more than what you can buy at the supermarket, ”says Lisa.
However, Lisa and Justin don’t intend to stay in the microgreens – after buying 24 acres of real estate from the Millersport Highway, which will be developed next year, they expect to do traditional farming as well.
Every Saturday, stop in front of the Elmwood-Bidwell Farmers Market or Williams Farmville Market to pick up a tray of microgrint taken from a local root that has lost even your favorite foods.