Little Wild Things’ 2022 Spring Salad Share

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.

Superfood Microgreens

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

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

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.

Mustard Microgreens

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 Microgreens

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!

Popcorn Shoots

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

Pea Shoots

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!

Living Wheatgrass

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.

Radish Medley

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