Temptation always gets the best of me when I go to the farmers' market and see the stand of microgreens. I love their light flavor, delicate crunch, and fluffiness, but the cost can be prohibitive if you're making a big salad. So I decided to plant my own microgreen garden and put together a few regular-salad options that would work with just a handful of the baby leaves added in. That way, I get the best of both worlds—the tender, spring taste at a price per salad I'm willing to pay.
—Mary Margaret Chappell, Food Editor
—Mary Margaret Chappell, Food Editor
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