Heirloom Tomato with Microgreen Herb Salt
This was my first year getting experimental with tomatoes and I am glad I did. So many wonderful varieties exploding with flavor. Don’t complicate things too much, just enjoy a slice of locally grown tomato. Savor the moment because (in MN) it doesn’t last too long.
Ingredients
Favorite slicing tomato (check with your local farmers market for some heirloom tomatoes, you won’t be disappointed)
A pinch or two of Fiddlehead Farm Microgreen Herb salts (pic shows Chive Blossom Salt)
Persimmon Tomato with Fiddlehead Farm Chive Blossom Salt
Directions
Slice tomato
Add a pinch of herbed salt
ENJOY
Zuppa Toscana with Sunflower Shoots
This Zuppa Toscana with Sunflower shoots is definitely going to be making it on the soup rotation this winter! Substituting sunflower shoots for traditional kale was a WIN!
*When cooking with microgreens and shoots it is best to add them at the very end to maintain their structure. The sunflower shoots add a juicy almost noodle like burst of freshness to the soup.
Servings: 6
Ingredients
1 pound Italian sausage
1 teaspoons red pepper flakes
4 slices bacon, cut into 1/2 inch pieces
1 large onion, diced
3 tablespoon minced garlic
5 (13.75 ounce) cans chicken broth
6 medium potatoes, 3 thinly sliced, 3 cut into 1 inch chunks
1 cup heavy cream
2oz Fiddlehead Farm Sunflower Shoots
Directions
Cook the Italian sausage and red pepper flakes in a Dutch oven or stock pot over medium-high heat until crumbly, browned, and no longer pink, 10 to 15 minutes. Drain and set aside.
Cook the bacon in the same pot over medium heat until crisp, about 10 minutes. Drain, leaving a few tablespoons of drippings with the bacon in the bottom of the pot. Add in the onions and garlic and cook until onions are soft and translucent, about 5 minutes.
Pour the chicken broth into the pot with the bacon and onion mixture; bring to a boil over high heat. Add the potatoes, and boil until fork tender, about 20 minutes. Reduce the heat to medium and stir in the heavy cream and the cooked sausage; heat through. Stir in the sunflower shoots just before serving.
ENJOY!
Oven Dried Tomatoes with Microgreen Herb Salt
It is amazing how quickly a few cherry tomato plants will overload you with an abundance of goodness! Don’t let your hard work and those tasty tomatoes go to waste. Oven dried tomatoes are packed with flavor, easily frozen and will add some homegrown flair to soups and brightness to your meals this winter.
*Pro Tip: place a parchment paper lined cooling rack on top of your pan to aid in the air flow and tomatoes drying quicker!
Ingredients
2 Cups Cherry tomatoes sliced in half(or any small tomato will do)
1 TBSP olive oil
Fiddlehead Farm Herbed salt - 3-4 pinches
Oven dried tomatoes with Fiddlehead Farm Chive Blossom Salt
Directions
Preheat oven to 200 degrees
Line pan with parchment paper so the tomatoes do not stick
Mix cut tomatoes and olive oil gently in a bowl
Place tomatoes on parchment paper cut side up
Sprinkle with a few pinches of herbed salt
Place in preheared oven for about 4 hours or until they have a bendy texture (depends on the type of tomato and how much water they contain)
Enjoy right away or freeze for later use to add some serious flavor to soups, stews, dips, pizza and more!
Potato Leek Soup with Microgreens
Potato Leek Soup with American Flag Leek Microgreens
I am at a farmers market 2-3 times per week and I love to support my local farmers as well as try new things! It has been one of my goals this summer to try something new each week. This week the new item was leeks. I have had them in microgreen form, but never as a full grown veggie.
This recipe for Potato Leek Soup from Once Upon A Chef was delicious! Check it out here. Don’t be afraid to top your soup with any type of microgreens for a pop of color and flavor!
Farmers Market B.M.T.
Bacon, Microgreen & Tomato Sandwich with Honey Mustard Sauce
Here is our twist on the classic BLT. It is a summertime sandwich that is THE BEST when those fresh farmers market tomatoes start rolling in! Grab an heirloom tomato and some microgreens next time your are at the market and make yourself a treat!
Servings: 1
Ingredients
4 slices of bacon
2 slices of tomato
2 slices of toasted bread
few pinches any variety of Fiddlehead Farm microgreens (we used our Borealis Blend here)
1 Tablespoon honey mustard (Pinch of Yum has a great honey mustard recipe that is super quick to make)
Directions
Cook the bacon in a large, deep skillet over medium-high heat until evenly browned. About 10 minutes. Drain on a paper towel lined plate.
Arrange the bacon, tomato, and microgreens on one slice of bread. Drizzle honey mustard over the top. Top with second slice of bread.
Dig in and enjoy!
Yogurt Parfait with Marigold Microgreens
Never in a million years did I think I would be eating (and loving) marigold microgreens. They have never been a favorite flower of mine, but as it turns out they are a pretty cool little microgreen and I will admit, they taste pretty good!
You can use any type of bowl or container for this, but a wide mouth canning jar works just perfect and showcases the tasty layers!
**Pro Tip - to keep granola crunchy, layer it between the berry layers.
Servings: 1
Ingredients
1/2 C plain or vanilla yogurt
1/2 C blackberries
1/4 C granola (I used Granola Me! Habibi flavor)
1 tsp local honey
a pinch of marigold microgreens
Directions
Begin layering from the bottom.
1/4 C yogurt
1/4 C berries
1/4 C granola (save a pinch for the top)
1/4 C berries
1/4 C yogurt
For the top drizzle some local honey, a pinch of granola, a pinch of marigold microgreens and one final berry!
Dig in and enjoy!
Maple Balsamic Vinaigrette
Vinaigrette’s are quick and easy to throw together and are the perfect pairing for delicate microgreens. Pick up some local maple syrup next time you are at the farmers market and give this recipe a try!
Ingredients
1C Extra Virgin Olive Oil
1/2 C Balsamic Vinegar
1/4 C Maple Syrup
2 tsp Dijon Mustard
1 Clove Garlic - smashed
1/2 tsp Salt
1/2 tsp Pepper
1 tsp Rosemary or Thyme *optional
Directions
Add all ingredients to a blender and pulse until combined.
OR
Add all ingredients into a jar and give it a shake!
Toss desired amount with Fiddlehead Farm Microgreens and enjoy!
It Doesn’t Have to Be Complicated
Utilizing microgreens in your everyday meals doesn’t have to be complicated or fancy. Here are some quick and easy ways to incorporate microgreens into your day.
top your tacos
add a pinch or two to your smoothie
put a pinch on a cheese curd
chop pea shoots and add to your stirfry
add to your eggs
spruce up your salad
ditch the lettuce on your burger and use microgreens
fold those pea shoots in half and dip in your favorite hummus
Blueberry Avocado Salad with Lemon-Basil Vinaigrette
Who is ready for salad season? 🥗 🙋♀️
Microgreen salads are super tasty with a light vinaigrette and since fresh basil and blueberries are coming into season it was the perfect time to share with you!
You can always have fresh greens on your plate with our home delivery service!
Servings: 6
Salad Ingredients
6 C Arugula
2 C Fiddlehead Farm Microgreens
1 C Blueberries
1/2 C Pecan Halves
1 Avocado Diced
Optional: Add grilled chicken
Dressing Ingredients
1 C Basil, finely chopped
1/4 C Olive Oil
2 TBSP Lemon Jiuce
1 tsp Apple Cider Vinegar
1 clove garlic, finely chopped
1/2 tsp dijon mustard
1/2 tsp maple syrup
pinch of sea salt
Directions
In a large bowl gently toss together salad ingredients
In a separate bowl, whisk together dressing ingredients, add water to thin out as desired
Enjoy!