This interview details Little Wild Things Farm, an indoor farming company based in Washington DC, USA. The interview is with Oksana Bihun, Vice President of Operations. Check it out on Urban Vine!
(NOTE: Filmed in 2020) Located in Washington, DC, Little Wild Things Farm is inspiring the next generation of farmers to build a brighter and more sustainable agricultural future. They produce soil-grown microgreens, micro herbs, hydroponically grown salad greens, and edible flowers on a less than one-quarter acre farm in the heart of DC. Little Wild Things Farm is run by an all-woman team operating out of an old parking garage, which has been transformed into a thriving urban farm!
Despite nearly going under during Covid pandemic, Mary Ackley, the founder of Little Wild Things Farm, was able to pivot their entire business model to focus on direct-to-consumer sales that saved the farm. They are passionate about sustainability and making fresh, healthy produce available to their community.
The Good Life is an inspirational and educational series of mini-docs and farm tours to encourage viewers to support their local farms and inspire farmers to change the world through regenerative agriculture. To learn more about Farmers Friend’s Caterpillar Tunnels, Quick Cut Greens Harvester, as well as our other innovative tools and supplies for small farms, visit https://farmersfriend.com/.
Little Wild Things’ Salad Share was featured on Good Morning Washington on Wednesday, December 21st 2022 ft. friend of the farm, Chef Jonathan Bardzik
¼ cup water or coconut water
½ cup milk or milk substitute
¼ cup fresh wheatgrass
Juice of 1 orange or 2 tangerines
½ banana, sliced and frozen
½ cup ice
Place all ingredients into the blender in the order listed, secure the lid and blend until smooth.
Relax in the sun with this refreshing classic hibiscus infusion or craft a twist on a classic Margarita.
Agua de Jamaica
1/2 oz Hibiscus Tea (approx. 1/2 the tea tin)
1 cinnamon stick (optional)
1 lime (optional)
1 quart water
Honey to taste (optional)
Place the hibiscus tea blend and cinnamon stick into a quart mason jar of water. Tighten the lid, give it a shake, and leave it in your fridge overnight.
Strain out the solids. Add honey to taste and serve over ice with a squeeze of lime.
Agua de Jamaica Margarita
2 tablespoons Agua de Jamaica
2 tablespoons freshly squeezed lime juice
4 tablespoons tequila
1 tablespoon triple sec
Salt for garnish (optional)
Edible Flowers for garnish (optional)
Combine the Agua de Jamaica, lime juice, tequila, and triple sec and stir. Pour over ice and garnish with a lime slice and edible flowers.
Like salt on the rim? Run a wedge of lime around the edge and roll the glass upside down into a plate of coarse salt.
Every Wednesday, we strive to deliver fresh and nutritious microgreens, shoots, and edible flowers right to your door to delight and inspire you in the kitchen. Inspired by a traditional farm CSA (Community Supported Agriculture), we curate unique blends, invent new recipes, and craft fun items for each delivery of our 10 week season. Each week, our members receive an 8oz bag of a salad blend, a large (2-4oz) clamshell of microgreens, and a fun third item that’s always different (sometimes it’s specialty microgreens, sometimes it’s treats we make here at the farm). Here’s a look at what was included in the 2022 Spring Salad Share:
Week 1 – March 23rd
Shoot Salad Blend ft. Beet Microgreens
This beautiful blend combines pea shoots, sunflower shoots, radish microgreens, and a sprinkle of bright red beet microgreens! It’s our favorite salad base at the farm, as the flavors and textures compliment and contrast each other so well. It’s also packed with protein, Vitamins A, B-complex, and C, iron, potassium, and calcium. It is highly versatile as a stand-alone salad, folded into a warm grain or pasta bowl, or plated underneath any savory meal to add a fresh layer of texture and extra nutrition.
Spring Microgreen Blend: Kale, Carrot, and Amaranth
Truly an incredible blend, this mix brings out all our favorite flavors- sweet and mild kale, herbal carrots, and earthy amaranth. Kale is a long time favorite, with its iron rich, dark green leaves and nourishing flavor profile. Carrots bring the mild, carrot flavor that we know and love. And amaranth, with its bursting red stems and leaves, adds the perfect pop of color and beet-like flavor. Mix this blend into a risotto, use it to top a soup, or make it into a slaw, like we did in the recipe below.
Our superfood blend is a sweet mix of broccoli, red acre cabbage and red russian kale microgreens, with lightly multi-colored stems (red, purple, and green). As the name implies, this blend is packed with nutrients, including Vitamin A, B6, C, E, and K as well as fiber, beta-carotene, calcium, magnesium, potassium, iodine, and sulfur.
Recipe: Bean Tostadas with Kale, Carrot, and Amaranth Microgreen Slaw
Week 2 – March 30th
Salanova Lettuce with Radish Microgreens and Pea Shoots
Our hydroponically grown lettuces are a perfect base for any salad blends! And when mixed with peppery radish and hearty peas? Unstoppable! The pea shoots give the blend a mild pea flavor that’ll make you feel like you’re eating snap peas right out of the bag. The spice of the radish microgreens, on the other hand, provide a nice peppery flavor that’ll add a little zest to this incredible blend. Pair this mix with some grilled protein or veggies, top it with roasted sweet potatoes and lentils, or add it to a sandwich with avocado, egg salad, and fresh radishes.
Green Cabbage Microgreens
With its mild cabbage taste and bright green leaves, this microgreen is a perfect way to elevate any dish. This tiny giant is packed with vitamins A, C, and E, beta-carotenes, potassium and iron. Cabbage has especially high levels of vitamin K which helps to heal wounds (blood clotting), and supports bone health. Sprinkle these greens onto a hearty potato and leek soup or use them to add a nice pop to a roasted vegetable medley.
Borage Microgreens are some of the most unique greens here at Little Wild Things! Borage sports a bright, cucumber flavor that’s unexpected from a leafy green. They have thick, crunchy leaves similar to those of sunflower shoots but with a distinct cucumber and melon taste. They’re high in Vitamins B, C, and K as well as folic acid and fiber. Use borage to top your favorite citrus salad, in a cold soup, or infused into your gin or cocktail!
Recipe: Celery Borage Mocktail
Week 3 – April 6th
Sunflower Shoots are our bread and butter here at the farm! They have a nutty, sweet flavor and are high in protein, essential fatty acids, vitamins A, B complex, C, D and E. Toss these greens with fresh lemon juice, olive oil & sea salt, fold them into a warm grain bowl, or use them to top a sandwich. They’re also featured in this week’s recipe!
Spicy Microgreen Blend
This classic blend is a staple at the farm and our farmer’s markets, adding a spicy, peppery taste to all of our meals. The mix consists of arugula, mustard, and radish, all of which have their own unique spicy taste. Use this blend to garnish sandwiches, eggs, tacos, and wraps to give them a bit of a kick – it’s like hot sauce, but nutritious!
Lavender + Orange Body Scrub
This week, we’re switching gears to bring you a ~calming~ surprise item that, while not edible, smells and feels incredible! Our body scrub contains salt, olive oil, lavender essential oil, orange essential oil, calendula and lavender petals, and a sprinkle of tangerine lace. Use the scrub to relax after a long day and embrace all the wonderful scents it has to offer!
Recipe: Creamy Sunflower and Butternut Squash Mac & Cheese
Week 4 – April 13th
Salanova Lettuce with Buckwheat and Pea Shoots
Our fan-favorite Salanova Lettuce is back again this week! Paired with hearty but tender pea shoots and tangy buckwheat, this blend is our go-to salad base. It’s also packed with essential vitamins and nutrients, including Vitamins A, B, C, and E, as well as dietary fiber and potassium. That means it’s great for maintaining energy throughout the day, supporting your immune system, and improving bone health! Top this blend with chickpeas, diced cucumbers and carrots, red onions and your favorite vinaigrette, or use it as a base for some breakfast hash!
Southwest Blend: Red Cabbage, Radish, and Cilantro Microgreens
For the first time ever, we’re introducing a brand new Southwest Blend! This blend of red cabbage, radish, and cilantro microgreens will knock your socks off and get you excited about all the dishes you can use it in! Red cabbage is sweet and mild with greenish-purple leaves, while radish is a peppery, crunchy green that adds a great pop of flavor. Lastly, we have cilantro, which is crisp and citrusy with a classic cilantro flavor. This blend is packed with Vitamins A, B, C, E, and K, beta-carotene, calcium, iron, magnesium, potassium, and so much more! Try this mix on homemade burritos or tacos, your favorite rice-based dish with roasted meat, or sprinkled over soups, chilis, stews, and salads.
Purple Opal Basil
Basil microgreens are very similar to their adult counterparts, but with a slightly sweeter fragrance. These micros can be used anywhere you would use mature, fresh basil, including a caprese salad, a tasty garnish for your favorite Italian dish, a pesto recipe, or in savory scones. Additionally, they contain protein, vitamins E, A, K, B6, and C; as well as calcium, iron, zinc, magnesium, copper, phosphorus, and even potassium. Oh, and did we mention that these beauties are a beautiful purple color? Try them out in this week’s recipe!
Recipe: Strawberry, White Balsamic and Basil vinaigrette by Chef Jonathan Bardzik
Week 5 – April 20th
Sunflower Shoots + Radish Microgreens
We are excited to bring back this popular blend for your enjoyment this week: nutty sunflower combined with spicy radish microgreens to brighten your plate and your day! This blend is packed with tons of vitamins and minerals and is oh-so tasty. It contains protein, as well as calcium, iron, potassium, and complex B vitamins. Use it as a base for any of your favorite Spring salads or just eat it on its own with a sprinkle of olive oil, freshly squeezed lemon juice, flaky salt, and pepper. It also pairs nicely with warm grains like quinoa, lentils, or rice; and don’t be afraid to incorporate this blend in your stir fry, as the shoots stand up well to a little bit of heat.
Broccoli Microgreens with Edible Flowers
Broccoli microgreens are extremely mild and feature deep green leaves with a bright white stem. Broccoli microgreens are packed with Vitamin A as well as Vitamin B, C, E, and K; macronutrients like Calcium, Magnesium and Phosphorus; as well as micronutrients Iron, Copper and Zinc. Use these greens to make a roasted broccoli microgreen soup, in a sandwich to add some nice crunch, or in a smoothie, like the one we made below!
Earth Day Seed Bombs
In honor of Earth Day coming up this Friday, we wanted to do something a little different that celebrates the Earth! These handmade seed bombs are a lovely way to add a little more green to the world. Believe it or not, seed bombs actually date back to ancient Egypt to restore farmland after the Nile’s annual spring flooding. There were popularized in the US in the 70’s by Guerilla Gardeners as an easy way to rehabilitate derelict or neglected urban landscapes by lobbing the seed bombs over tall fences or onto road medians. We invite you to do the same with your seed bombs to add more green to DC! Toss them into empty lots, treeboxes, medians, empty planter boxes, or even your own yard! These seed bombs were crafted with a mix of flowers and herbs: sunflower, dianthus, marigold, stock, nasturtium, dill, basil, cress, and chives.
Recipe: Micro Mint Mango Smoothie
Week 6 – April 27th
Pea Shoots with Radish and Purple Kohlrabi Microgreens
This week’s shoot blend is a fabulous mix of flavors and colors! Pea shoots, which sport a mild pea flavor, are extremely versatile and often used in fresh salads or lightly stir-fried/blanched. We’ve combined them with radish microgreens, to add that perfect peppery spice, and purple kohlrabi microgreens, which have a sweet cabbage flavor and distinct purple stem.
This blend is a mix of red and green mustard varieties with a spicy flavor. While mustard microgreens are much more delicate in texture and flavor than their tougher older sister, they still manage to elevate and brighten any dish in which they star. Mustard microgreens are rich in vitamins A, C, E, and K as well as fiber and antioxidants. Our favorite ways of using up these micros include sprinkling them onto pizza, topping a fresh veggie stir fry, or making a mustard microgreen omelette with feta cheese and avocado.
Chervil, made popular in French cooking, has a flavor similar to parsley, but with a hint of tarragon. Chervil is fantastic with eggs, or gently mixed into steamed veggies with just a dab of butter. You can also try substituting chervil microgreens for parsley in a tuna salad. This herb is rich in many antioxidant vitamins, including vitamin-A, vitamin-C, vitamin-E, and phenolic antioxidants. Check out how we used it in this week’s recipe!
Recipe: Chervil and White Wine Poached White Fish by Chef Jonathan Bardzik
Week 7 – May 4th
Sunflower Shoots with Buckwheat and Chard Microgreens
Sunflower shoots are one of our most popular greens, and rightfully so! They have a nutty, sweet flavor and are high in protein, essential fatty acids, vitamins A, B complex, C, D and E. This week we’ve blended them with tangy buckwheat and earthy chard microgreens! Buckwheat micros have tender, red-tinged stems and heart-shaped leaves and are high in vitamin B, vitamin C, and other essential micronutrients. Chard microgreens have a similar earthy taste as beets and provide a beautiful pop of color in this mix!
Mother’s Day Micro Medley: Radish, Red Cabbage, and Amaranth microgreens with Edible Flowers
We’re celebrating Mother’s Day this week with this beautiful red blend of peppery radish, sweet and mild red cabbage, and stunningly red amaranth. Not to mention, this blend is topped with some of our favorite edible flowers grown right here at the farm. This mix is packed with fiber, calcium, magnesium, iodine, antioxidants, and protein! Use this blend to top your morning avocado toast, blend it into your favorite salad or grain bowl for a pop of color and flavor, or try it out in this week’s recipe below!
Grown from popcorn kernels, these beautiful yellow shoots are grown in complete darkness, resulting in a blanched shoot with a straw like, yellow color. With Calcium, Vitamins A,B,C, and E, and Iron, they’re as good for you as they are tasty. When fully grown, they have a flavor reminiscent of sweet corn, right off the cob. Blend them into your corn chowder, chop them into your favorite salad, or use them to make this Ojiya!
Recipe: Mother’s Day Breakfast: Popcorn and Cheddar Scrambled Eggs and Goat Cheese Toasts with Mother’s Day Blend by Chef Jonathan Bardzik
Week 8 – May 11th
These hearty shoots are extremely versatile, often used in fresh salads or lightly stir-fried/blanched. They have a mild pea flavor and are excellent folded in warm pasta dishes or grain bowls. They’re also full of vitamins C, E and A, potassium and phosphorus compared to other ready-to-eat leafy greens. We love using these shoots in an Asparagus and Pea Shoot Salad, a hearty bowl of Ramen, or in a classic bowl of Pea Shoot Soup! You can also check them out in this week’s recipe below.
Basil Microgreen Blend
Basil microgreens are a notorious crowd pleaser and are very similar to their adult counterparts, but with a slightly sweeter fragrance. These micros can be used anywhere you would use mature, fresh basil, including a caprese salad, a tasty garnish for your favorite Italian dish, a pesto recipe, or in savory scones. Not to mention, they contain protein, vitamins E, A, K, B6, and C; as well as calcium, iron, zinc, magnesium, copper, phosphorus, and even potassium. Use them to bake some Savory Basil Scones, cook Spaghetti with Lemon and Basil, or make a Mulberry and Basil Chia Jam!
Herbal Flaked Salt
This week’s surprise item is a brand new item to our farm; flaked salt with dried herbal microgreens! Some of the herbs we’ve blended in include Basil, Shiso, Shungiku, Parsley, and Celery. These herbs were harvested, dried, grinded into a thin consistency, and made into salt all right here at the farm! While similar to our Floral Salt in terms of texture, the Herbal Salt packs an incredible herbal smell and taste!
Recipe: Pasta Carbonara with Pea Shoots by Chef Jonathan Bardzik
Week 9 – May 18th
Salanova Lettuce with Pea Shoots, Sunflower Shoots, and Superfood Microgreens
This week’s shoot blend is a little taste of everything we have to offer here at the farm! We have our hearty pea and sunflower shoots, which make an excellent base for any salad; some superfood microgreens, which are a nice mild mix of kale, broccoli, and red cabbage microgreens; and lastly is our salanova lettuce, which has been a long-time favorite among our customers. This blend is the perfect combination of hearty shoots, crisp and fresh lettuce, and our nutrient-filled microgreens. Use this mix in our recipe for Beet Patties or in a salad with White Balsamic-Peach Chicken!
Arugula + Radish Microgreens
Arugula microgreens have the strong, characteristic peppery flavor you know and love. While arugula is much more delicate in texture and flavor than its tougher cousins kale or collards, it still manages to brighten any dish in which it stars. Paired with Radish, which has a similar peppery spice, this mix is ready to elevate your meals and add that pop of flavor! These microgreens are rich in vitamins A, B, C, and E, as well as calcium, iron, magnesium, niacin, phosphorus, potassium, and essential amino acids. Our favorite ways of using up these micros include mixing them into our salads, sprinkling them onto pizza, or making an arugula-radish microgreen + lemon pesto- see our recipe below!
Wheatgrass comes from sprouted wheat seed kernels and is packed with antioxidants and can help with digestion and boost your metabolism. We’ve planted these greens in small, compostable cups so that you can cut as you use- it doesn’t get fresher than that! This superfood is often made into wheatgrass shots, added to smoothies, or made into a savory dressing.
Recipe: Little Wild Things Lemon and Arugula-Radish Microgreen Pesto
Week 10 – May 25th
Farmer’s Choice Microgreen Blend
This week we’re bringing to you a curated blend of different microgreens including fennel, carrot, celery, parsley, chervil, and a mix of brassica microgreens. Fondly coined Farmer’s Choice, this blend is traditionally always slightly different and shows off a rotation of different herbs and microgreens from the farm. The components of the blend are diverse but complementary, ranging from mild kale and broccoli to herbal varieties like parsley and celery. One of our favorite ways to use this blend of microgreens is to add it to a fun salad, like an orange, beet and fennel bulb salad or use it to top a broiled fish dinner for a lacy and lovely garnish.
This blend highlights the spicy, peppery taste of radish while also providing a nice crunchy addition to any meal. Some of our favorite ways to incorporate radish microgreens are to sprinkle them onto a hearty baked potato, blend them into your pesto, or add some into a salad and add mint leaves and a vinaigrette. Radish also has significant health benefits, promoting a healthy digestive system, improving immune health, promoting healthy skin, and keeping the body hydrated.
Olives and Herbs
This week we are sending you some Coquillo olives from Spain (these are whole olives so please remember that they have a pit, and bite gently). A coquillo olive is much like a French Niçoise olive in that they grow around the same latitude and are naturally a smaller fruit with a rich, smoky start and a light fruit finish. They are similar to what would be served in a Niçoise Salad but more subtle. Try adding a little olive oil, and add whatever flavors you like! Some ideas include a lemon or an orange zest with our nasturtium leaves; a cracked clove of garlic and carrot microgreens; or capers and anchovies with our radish microgreens (a deconstructed tapenade of sorts) and eat with bread, cheese and a shoot salad… and perhaps add some wine!
Recipe: Radish, Olive, and Asparagus Pita by Chef Jonathan Bardzik
April showers bring May flowers, and we certainly had enough April rain this year to make that prophecy come true. Besides brightening our spirits with wonderful bursts of color everywhere we look, these spring flowers can also delight our palate. Cakes, cocktails, and salads are often decorated with edible flowers and petals, yet another way of enjoying the fruit of our gardens.
Little Wild Things Farm
Amazingly there is an indoor farm on Capitol Hill that actually produces edible flowers, year-round. Little Wild Things Farm is located at 906 Bladensburg Road, NE, next to the WS Jenks Hardware building. The little farm specializes in salad greens, microgreens, shoots, and edible flowers. It is a woman-owned and woman-managed enterprise. The farm’s mission is to “inspire the next generation of farmers to build a brighter and more sustainable future.” The edible flowers are all grown hydroponically.
Every Wednesday, we strive to deliver fresh and nutritious microgreens, shoots, and edible flowers right to your door to delight and inspire you in the kitchen. Inspired by a traditional farm CSA (Community Supported Agriculture), we curate unique blends, invent new recipes, and craft fun items for each delivery of our 10 week season. Each week, our members receive an 8oz bag of a salad blend, a large (2-4oz) clamshell of microgreens, and a fun third item that’s always different (sometimes it’s specialty microgreens, sometimes it’s treats we make here at the farm). Here’s a look at what was included in the 2022 Winter Salad Share:
Week 1 – January 12th
Hearty Winter Greens Salad Blend
Our Winter Greens Blend is a hearty combination of bright and sweet baby lettuces, crisp chopped pea shoots, nutty sunflower shoots, spicy radish microgreens, and tangy buckwheat shoots. This blend is our favorite salad base this winter; it is highly versatile for all of your favorite salads. Try this blend with some warm roasted winter veggies like beets, squash, onions, and parsnips or some goat cheese and pepitas. The buckwheat in this blend is such a fun flavor addition. It has a citrus-like tartness, and is packed with Vitamins B, C, and K, as well as folic acid, fiber and important trace micronutrients such as magnesium, manganese, copper and zinc.
Broccoli Microgreens & Flower Confetti
We are showcasing one of our most nutritious and popular microgreens this week! Similar in taste to the fully grown version, Broccoli microgreens feature deep green leaves with a bright white stem for a beautiful visual contrast. Topped with edible flower confetti, they create a perfect pop of color for your meals! Broccoli microgreens are packed with Vitamin A as well as Vitamin B, C, E, and K; macronutrients like Calcium, Magnesium and Phosphorus; as well as micronutrients Iron, Copper and Zinc. It’s also a great source of Sulforaphane, which studies show helps regulate blood sugar levels. Eat up! We promise you’ll love this sweet, delicious mix.
Floral Chai Tea
This gorgeous Floral Chai Tea features dried petals and whole edible flowers grown right here at our farm. It’s warm and spiced; perfect for those chilly winter days. When the tea is steeping, watch the flowers blossom and unfold right before you! Boil 8oz water, add 2.5g or about 1 tablespoon of tea leaves and prepare to be delighted. Enjoy this tea alone, or add a little local honey or agave syrup and a splash of milk (dairy or non-dairy) for a warm, cozy drink.
Recipe: Roasted Broccoli Microgreen Soup
Week 2 – January 19th
Sunflower + Radish Shoot Salad Blend
We are thrilled to create a new blend for your enjoyment this week: nutty sunflower and spicy radish microgreens combined with a splash of dreamy red beet micros to brighten your plate and your day! This blend is packed with tons of vitamins and minerals and is oh so tasty. It contains protein, yeah that’s right, PROTEIN, as well as calcium, iron, potassium, and complex B vitamins. Use it as a base for any of your favorite Winter salads or just eat it on it’s own with a sprinkle of olive oil, freshly squeezed lemon juice, flaky salt, and pepper. It also pairs nicely with warm grains like quinoa, lentils, or rice; and don’t be afraid to incorporate this blend in your stir fry, as the shoots stand up well to a little bit of heat. If you love that spiciness from the radish, add the red mustard microgreens to this blend for a bit more heat.
Red Mustard Microgreens
Bold and beautiful mustard greens are coming to you in micro form this week! While mustard microgreens are much more delicate in texture and flavor than their tougher older sister, they still manage to elevate and brighten any dish in which they star. Mustard microgreens are rich in vitamins A, C, E, and K as well as fiber and antioxidants. Our favorite ways of using up these micros include sprinkling them onto pizza, topping a fresh veggie stir fry, or making a mustard microgreen omelets with fresh radishes and onions. Anyway you eat them, you’re sure to enjoy these sassy little greens!
Shungiku, Shungiku, Shungiku. The name may be unfamiliar, as Shungiku (also known as edible chrysanthemum) is a lesser known microgreen that we grow here at Little Wild Things Farm; but you’re sure to fall in love with it as much as we have. It has cute, thin serrated leaves, and a gorgeous bright green color. It has a slight crunchy texture with a strong carrot/fruity/floral flavor that will have your taste buds cheering for more. It also has a little pleasant hint of bitterness, which we could all use a little more of in our flavor palate. Very popular in Japanese, Chinese and Korean cuisine where it lends an earthy flavor to many dishes. Try them on your avocado toast, sprinkled onto your next ramen bowl, or our new favorite; Miso maple sweet potato tacos.
Recipe: Miso Mirin Vinaigrette by Chef Jonathan Bardzik
Week 3 – January 26th
Salanova Lettuce, Pea Shoots, Purple Kohlrabi, and Borage Salad Blend
This blend is so stunning! With some familiar favorites and some flashy, lesser known varieties, this blend is sure to put a smile on your face, and maybe even warrant a little happy dance. The lettuce blend that’s featured in this mix is sweet, crisp and oh, so beautiful! It’s blended with crispy pea shoots (a tried and true staple of our farm) as well as stunning purple kohlrabi and borage! Y’all, we LOVE borage around here! The borage adds so much fun flavor to this mix with its bright, cucumber like flavor. The peas pack a nice crisp crunch and they’re also packed with lots of vitamins and minerals including beta carotene, vitamin C, and fiber! You’d swear this was a little cucurbit, but it isn’t. While we love to snack on this blend right out of the bag, try giving this salad blend some funky toppings like feta and watermelon, or a fabulous Greek vibe with some Kalamata olives, roasted eggplant and a tzatziki dill inspired dressing. Any way you serve this you’ll be wishing that bag of greens was bottomless.
Beets + Brassicas Microgreen Blend
Now say that 3 times fast. This blend is as fun to eat as it is to say. Vibrant red beets will have both your heart and stomach full. Blended with our superfood brassicas, this blend will have some tasty familiar flavors of Broccoli, Kale and Red Cabbage to round out those earthy Beets. Let us share with you how amazing Beets are. They are tiny little powerhouses of nutrition; packed with powerful detoxifying and antioxidant properties that improve immune function, aid in prevention of strokes, heart disease, diabetes and even seizures. Containing Iron, Zinc, protein, calcium and an alphabet of vitamins (A,B, C, E, K) these magical little plants are nothing but goodness! There’s even been some studies to suggest that these can offer some stress relief. This mix would look and taste amazing on eggs (or avocado) and toast, sprinkled on top of a vibrant winter squash soup or added to your favorite wraps and sammies.
Farmer’s Choice Microgreen Blend
This week we’re bringing to you a curated blend of different microgreens including fennel, nasturtium, and a mix of brassica microgreens. Fondly coined Farmer’s Choice, this blend is traditionally always slightly different and shows off a rotation of different herbs and microgreens from the farm. The components of the blend are diverse but complementary, ranging from mild kale and broccoli to nasturtium leaves, which pack quite the punch of flavor. The nasturtium leaves are a unique addition to this blend, and can also be used on other meals like homemade sushi rolls (they have a wasabi like flavor). They also have some nice nutritional benefits too; potassium and copper in these cuties. One of our favorite ways to use this blend of microgreens is to add it to a fun salad, like an orange, beet and fennel bulb salad or use it to top a broiled fish dinner for a lacy and lovely garnish.
Recipe: Beet Patties with Spiced Yogurt ft. Salanova Lettuce, Pea Shoots, Purple Kohlrabi, and Borage Salad Blend
Week 4 – February 2nd
You already know from past seasons how much we love these crunchy, nutty shoots. They continue to be a CSA favorite! Sunflower shoots are some of the tastiest greens we grow here at the farm, and part of their charm is that they can be paired with literally anything! While we love to incorporate these into pasta dishes or warm rice/quinoa bowls, get a little experimental and try swapping out mung bean sprouts for sunnies in your next stir fry or pad Thai dish! Or keep it simple and classic and just sauté these for a brief moment with a little olive oil or butter and a sprinkle of salt and pepper, and serve them with roasted squash or baked salmon, and some brown or wild rice. These shoots continue to amaze us with how versatile they are, tasting equally as delicious raw or cooked, and packing so many nutrients!
Kale + Cabbage Microgreen Blend
We’re celebrating the cool weather by blending these incredible and familiar winter time greens! Kale mixed with Green Cabbage come together to create a tasty and hearty blend. This mix has got all the familiar flavors that we know and love, while being a delicate and tender alternative to fully mature cabbage and Kale. Kale is a long time favorite, with its iron rich, dark green leaves and nourishing, earthy flavor profile and, combined with Green Cabbage, will add some fun color and taste. This blend is begging to be sprinkled onto a hearty potato and leek soup, or to add a nice pop to a roasted winter vegetable medley.
Red Smoothie Microgreen Blend
We’ve created a special blend that’s perfect to add to your smoothies. Amaranth, a high protein microgreen with absolutely stunning red and magenta tones, is mixed with Red Cabbage microgreens to bring you a blend you won’t forget. Like many other brightly colored vegetables, Amaranth greens contain beta-carotenes, as well as protein, iron, calcium and vitamins C,E and K. Meanwhile, Red Cabbage has the fiber, calcium, magnesium, and iodine that our bodies need and love! Add these beauties to absolutely anything and everything to bring some brightness to your meals and your heart during these short winter days! Sprinkled on top of soups, salads, main dishes, it doesn’t matter, these micros will add a lovely flavor and color to anything you’re making. Try them in a Vietnamese summer roll or even in cocktails. In case you need a little inspiration, we’ve got a stellar recipe to share with you this week for a Honey Amaranth Smoothie.
Recipe: Honey Amaranth Smoothie
Week 5 – February 9th
This week, we’re excited to feature this incredible, hearty favorite. These have a less sweet, but familiar fresh pea taste; think similar to snow peas. They are crunchy and succulent, and rich in Vitamins A,C,E, B1, B2, B3 and B6, as well as contain protein, Fiber, Omega-3 and nutrients such as Potassium, Thiamin, Iron and Folate. They contain about 50% less carbohydrates than peas too, cup for cup. These greens are extremely versatile and some ideas of recipes include stir frying them with garlic, wilting them into a creamy pasta dish, turning them into pesto, in place of basil, or making a fun grain salad such as a chickpea and pea shoot salad. They’ll hold up well to heat, so don’t be afraid to use them anywhere you would use fresh spinach, arugula or even a baby Bok Choy. Try them with mushrooms in savory crepe or omelet, if you’re a lover of eggs.
Endive + Chervil + Shungiku Microgreen Blend
Endive is making a guest appearance at our farm, specially for this week’s blend! Endive has a pleasant, mildly bitter flavor that nicely contrasts sweet, salty, or spicy flavors. Chervil has a flavor similar to parsley, but with a hint of tarragon. You’ll remember Shungiku from week 2 of the winter salad share, with its strong carrot/fruity/floral flavor. Together, these 3 herbs offer an airy, bright, slightly bitter profile that goes well with any Asian inspired cuisine, offers a nice contrast to sandwiches in place of lettuce, and compliments egg dishes. Try this blend atop an apple and walnut salad, in an egg foo young or Frittata dish, or with your favorite fish recipe. It’s bold, tasty and new, so enjoy farm friends!
Herbal Focaccia topped with Microgreen Medley from Seylou Bakery and Mill
From right here in Washington DC, in the neighborhood of Shaw to be precise, Seylou Bakery and Mill crafts delicious pastries, breads and pizza (on Fridays) using organic, regionally sourced ingredients. They source all of their whole grains from growers in the mid-atlantic area, and the grains are milled fresh in house. For Seylou owners and bakers, Jonathan and Jessica, the passion for bread and local grains began on a trip to Senegal in 2007, and provided the inspiration for what is now Seylou, meaning a type of eagle in the Senegal region.
We’re featuring a Whole Grain Focaccia this week, with micro Arugula, Parsley, Red Cabbage, and Amaranth baked into this freshly milled, whole grain bread. It’s chewy, it’s crispy, it’s oh so tasty! The arugula, parsley, and red cabbage add a nice touch of flavor, and the amaranth adds a hint of pinks and reds to the bread. A little olive oil or butter is all this bread needs, but feel free to slather on some hummus, baba ghanoush or sun dried tomato jam.
Ingredients: Hard red winter wheat flour, Hard white winter wheat flour, Hard red spring wheat flour, Extra virgin olive oil, Sea salt, Butter (used to grease the pans), Amaranth microgreens, Parsley microgreens, Red Cabbage microgreens, Arugula microgreens.
Recipe: Beet Sandwich by Seylou Bakery and Mill
Week 6 – February 16th
Sunflower Shoots with Romaine, Broccoli and Borage Microgreens
Sunflower shoots are a Little Wild Things staple! Affectionately called “sunnies” by our team of farmers, they are packed with protein, antioxidants, vitamins, and even healthy fats. Blended with sunnies this week, you’ll find Romaine lettuce microgreens, which taste the same as the mature romaine that everyone knows and loves, only a little more delicate. Also in this blend are Broccoli and Borage microgreens. Broccoli has a tasty, familiar flavor and Borage adds a bright cucumber flavor to the blend. Enjoy this mix with your favorite protein and salad toppings, or give this hearty citrus salad recipe a try, using the borage blend in place of borage microgreens.
Parsley and Red Cabbage Microgreen Blend
This blend is packed with flavor! Containing Vitamins A,C and K, as well as beta- carotene, potassium, magnesium and calcium, it’s packed with nutrients to give you that daily boost of energy! Parsley microgreens have a pungent parsley flavor, perfect for any recipe that you would use the mature, fresh herb for. The red cabbage adds a mild and earthy flavor addition with a beautiful purple color. Try this blend in your favorite Tabbouleh recipe, sprinkled on top of a hearty Mushroom Risotto or a Barley and Parsley salad.
Grown from popcorn kernels, these beautiful yellow shoots are grown in complete darkness, which prevents photosynthesis and hinders the production of Chlorophyll, resulting in a blanched shoot with a straw like, yellow color. This process keeps the plant sweet and delicate, and prevents any bitter flavors from developing. With Calcium, Vitamins A,B,C, and E, and Iron, they’re as good for you as they are tasty. When fully grown, they have a flavor reminiscent of sweet corn, right off the cob; perfect to add a unique twist to salads and desserts. Or try the recipe we have featured below. We hope that you enjoy these fun shoots this week!
Recipe: Ojiya with Sweet Corn Shoots
Week 7 – February 23rd
Farmer’s Choice Microgreen Blend
This week’s blend is a true powerhouse of nutrition and flavor! It’s a favorite blend of the farmers here, and it changes slightly each time we make it based on what we’re growing and what sounds tasty. This week, included in your blend, is Red Cabbage, Kohlrabi , Broccoli, Kale, Shungiku, Fennel, Amaranth, Sorrel, Celery, and Chervil. This blend will brighten your meals, with its beautiful colors and its delightful flavors! The mild and sweet Cabbage, Broccoli, Kale and Kohlrabi flavors compliment the more intense flavor profiles of the herbal varieties like Chervil and Fennel. A sprinkle of Amaranth for those pink tones along with tangy Sorrel really round this blend out. Try it in a wrap, on a bagel, or to compliment a bed of heartier, mellow greens in a big salad.
Turnip Microgreens topped with Nasturtium and Edible Flowers
A garden staple for centuries, some evidence suggests that the turnip plant was domesticated for cultivation before the 15th century. In Ireland and Scotland, the large turnip roots are carved out much like a pumpkin for Halloween festivals. Turnip touts a similar flavor to radish, but without the spice; some describe it as cabbage-like in flavor. Containing Vitamin K and C, along with minerals Beta-carotene and lutein, these greens are as healthy as they are tasty. Try these microgreens in an omelet, sprinkled on top of a hearty winter soup or give the boxty recipe below a try!
This week, we’re sharing a rarely showcased favorite of ours. Dill microgreens have a mild, Dilly flavor that’s likely familiar to many of you. It’s a delicate herb that’s great to use in your favorite potato or egg salad recipe, like this one, or with a baked/grilled fish dish, like these Salmon cakes; or give this beet hash recipe a try. Dill is packed with vitamins A, B, C, E, and K, calcium, iron, magnesium, phosphorus, potassium, zinc, carotene, chlorophyll, and amino acids.
Recipe: Boxty with Poached Egg and Mock Hollandaise
Week 8 – March 2nd
Buckwheat and Pea Shoots with Fennel and Red Cabbage Microgreens
This salad blend is new, fun, and packed with exciting flavors! Buckwheat has a citrus-like, tangy flavor that’s oh so more-ish. Its beautiful blush, pink color looks so beautiful blended with crispy, bright Peas, delicate, lacy Fennel and gorgeous Red Cabbage. This blend is full of Vitamins A through K, including complex B vitamins, as well as folic acid, potassium, protein, omega-3 and fiber. Microgreens are some of the most nutrient dense foods, and this blend sure shows it! It’ll keep your body full, healthy, and ready to take on the Winter season! Try it with roasted Delicata squash, dried cranberries, and feta (dairy or vegan) cheese.
Purple Kohlrabi Microgreens
Winter brings with it cooler and sometimes snowy weather, which is why we’re packing hearty Winter vegetable microgreens for you. Kohlrabi has historically been planted early in the spring or into the cool autumn season, due to its ability to withstand cooler temperatures. Although we don’t have that problem in our indoor farm, we still love the feeling of eating those greens during the cold seasons! This microgreen is perfect to sprinkle onto any warm savory dinner dish, add it to your favorite soup to invoke those feelings of hearty wintertime dishes, or use in a sandwich, wrap or bagel for some colorful crunch. It’s got a lovely purple stem, as the name suggests, and dark green leaves that’ll help to brighten up those winter days! Loaded with antioxidants, fiber, vitamin A,C and B-complex, and calcium, potassium, and copper.
A southern staple! We love collard greens around here. They invoke feelings of being nourished by the nutrient rich food we consume. They’re high in Vitamin A, Vitamin C, Vitamin E, Vitamin K, and Folate and are a great source of Potassium, Phosphate, Magnesium, Lutein-zeaxanthin, Carotene-ß, and Calcium. Farmer Lou’s favorite way to eat these is on top of a warm bowl of vegan cheesy grits, with BBQ jackfruit.
Recipe: Roast Chicken with Lemon and Green Olives
Week 9 – March 9th
Signature Shoot Salad Blend
As the season draws to an end, we want to share with you a classic: our oldest and most beloved Signature Shoot Salad. You may have seen this blend featured on a variety of menus across the DMV: DC Harvest on H Street, featured in plates at Elizabeth Gone Raw, paired with burrata at The Pursuit Wine Bar, and topping bagels at Pearl’s Bagels! Our Signature Shoot Salad is a hearty combination of crisp chopped pea shoots, nutty sunflower shoots, spicy radish micros, with an accent of buttery popcorn shoots for an exciting pop of color. This blend is our favorite salad base, as the flavors and textures compliment and contrast each other so well. It is highly versatile as a stand-alone salad, folded into a warm grain or pasta bowl, or plated underneath any savory meal to add a fresh layer of texture and extra nutrition. Packed with protein, Vitamins A,B-complex, and C, iron, potassium, and calcium.
Arugula + Red Mustard Microgreens
Favorite greens among many salad lovers! It’s a staple for those who enjoy spicier greens with its strong, peppery taste. Arugula contains as much calcium as Spinach, while containing much lower amounts of oxalate, which inhibits full absorption of calcium, so it aids in keeping bones strong and healthy. This microgreen is also high in vitamin A and iron. Blended with red mustard, which is rich in vitamins A, C, E, and K as well as fiber and antioxidants, adds to the spicy punch. Our favorite recipes include a tomato and arugula/mustard microgreen omelet or this refreshing cucumber, mint, arugula salad. Try this blend almost anywhere you’d use its mature friends!
Wheatgrass is a unique staple at Little Wild Things Farm! It comes from sprouted wheat seed kernels and is packed with loads of antioxidants and can help with digestion and boost your metabolism. This superfood is often made into wheatgrass shots or added to smoothies, but this week, we’ve featured it in a savory dressing recipe. Your Wheatgrass will arrive alive, growing in a tray, meaning you can let it keep growing until you’re ready to harvest it! To keep it healthy, lightly water it 2-3 times a week, or whenever the soil is dry. It helps to give it a little bit of sun by placing it on a windowsill, but it isn’t necessary if you’ll be using it within a few days. We aren’t the only ones who love this nutritious green! Also known as “cat grass”, since it’s a non-toxic houseplant that cats can play with. Wheatgrass is a popular item for pet owners at our Dupont Market and we’re always thrilled to receive videos of pets enjoying the grass. Feel free to share some with your furry friends! (And feel free to share those videos with us on social media.)
Recipe: Savory Wheatgrass Dressing
Week 10 – March 16th
Lettuce + Sunflower + Buckwheat Salad Blend
We are finishing similarly to how we began; with a lettuce blend. It’s so good, we can’t get enough! This time it’s blended with nutty sunflower shoots and tangy buckwheat. This blend is sweet, it’s crisp, it’s savory, and it’s delicious. What’s not to love? This combo is versatile as a salad base, pairing it with a grilled protein or veggie and some chopped nuts and fruit, and it will surely elevate any sandwich, burger, wrap or taco you place it on. Those sunnies give this blend a nutritional punch, with their high amounts of protein, amino acids, and zinc. (Zinc is especially helpful for boosting your immune system.) Buckwheat microgreens contain Vitamins B and C, as well as manganese, magnesium, and copper, so they are also a nutritional powerhouse. No matter how you prepare it, you won’t be disappointed with this beautiful blend!
Basil Microgreens Medley
The last microgreen mix combines two varieties of basil: Genovese and Purple Opal (you’ll notice the difference in colors between the two). Basil microgreens are surprisingly full of nutrients. They contain protein, vitamins E, A, K, B6, and C, as well as calcium, iron, zinc, magnesium, copper, phosphorus, and even potassium! There are a number of chemicals in basil microgreens, including citronella and linalool, which are known to reduce inflammation in the body and even tackle bacterial infections. These micros can be used anywhere you would use mature, fresh basil. Some ideas are a caprese salad, a tasty garnish for your favorite Italian dish, your favorite pesto recipe, or in savory scones, which we’ve featured the recipe for below.
Farm-in-a-Box Microgreen Grow Kit
Get a sneak peek into how we grow greens at the farm with your very own microgreen grow kit! The kit includes an instructional pamphlet, a compostable grow tray and humidity dome, a packet of China Rose Radish microgreen seeds, and the very same soil that we use here at the farm!
Recipe: Savory Basil Scones
It’s Cherry Blossom season here in Washington, D.C.! Here are 3 ways to celebrate Peak Bloom with us:
Dazzle your salads with Cherry Blossom Vinegar from Lindera Farms
What better way to celebrate Peak Bloom than with actual cherry blossoms? This delightful infused vinegar offers a flavorful replacement for more traditional rosé vinegar and will make your dishes excel. 🌸
Flavor Profile: Medium-high acidity, low sweetness
Tasting Notes: Think cherry pie; floral, yeasty, earthy and jammy with a good blend between fresh cherry flavor and preserved.
Kitchen Pairings: Great substitute for a traditional red or rosé wine vinegar; salad dressings, marinades and mignonettes benefit especially from using it.
Bar Pairings: Very good pairing to Gin, Vodka, and floral cordials such as St. Germaine. Similar acidity to a lemon; so use proportionally.
Microgreen Pairings: Spicy Blend, Basil, Borage, and Sunflower Shoots
Sip a floral mocktail decorated with Edible Flowers as you stroll along The Tidal Basin
We have on good authority that adding flowers to any drink makes it taste 100% more fun. Take a stroll through the canopy of pink with a drink enhanced with edible flowers. What could possibly be more romantic?
Delight your friends with a fabulous salad for your picnic at the National Arboretum!
Spread out a blanket in the grass and enjoy the spring weather with a view! The cherry blossoms are blooming at the National Arboretum so bring your friends along to enjoy the view while delighting them with a restaurant-quality salad. Check out our recipes page for ideas of build your own with our Signature Shoot Salad as a base.