Restaurants have been using microgreens for years. They add a pop of color, texture, and particular finishing taste for beautifully composed dishes. Notoriously delicate, home cooks would have to grow their own in order to use them. I am excited to announce DLM now carries microgreens from a local Cincinnati company called Waterfields. I am so excited!
These guys are smart — they took away a lot of the stress of a super short refrigerated shelf life by creating a friendly package where you can “harvest” as needed! Their neat packaging concept has a long refrigerator shelf life which helps the home cook use them up before they start to wilt and fall apart. We are currently carrying 4 varieties in our Produce departments.
Here are the types and ideas for use:
Beautifully colored Red Rambo Radish are fun to top fatty dishes like short ribs, osso buco, or even pulled pork. The spicy radish flavor clears the sinuses and helps balance out the flavor of finished dishes.
Spicy Mix is a blend of contrasting green and red mustard greens with a hot wasabi punch! I love it with bland things like chicken salad, classic potato salad, or deviled eggs.
Sunflower is perfect for lettuce-based salads. These succulent greens have a nutty, earthy flavor that is fun to use in soups, salads, or with baked casseroles.
Tendril Peas are a classic “not cooked” vegetable/garnish that is perfect with fish! It adds crunch and texture, plus the fresh flavor of sweet garden fresh peas. I love it with butter or dairy rich sauces. Try it on top of risotto!