Things Tom Kasper is pretty excited about: microgreens (eating and growing them throughout the winter), forcing tulip and daffodil bulbs (or encouraging them, if you prefer) and KUMD's new feature, The Simple Plate.
This week, we sat down with Jake Williams and Brigid Reina of Superior Greens, a microgreens company in Ashland, Wisconsin. Microgreens contain up to 40-times the nutritional value of their mature counterparts which makes for concentrated deliciousness. They can be spicy or they can be sweet and buttery, and every flavor in between. On eggs or on cupcakes, microgreens are a healthy and decadent food source. Jake and Brigid shared a recipe for a microgreen dish, check it out below.
Gardeners, apparently, come in one of two forms: the Oscar Madisons, who leave everything standing in their gardens, even after the first frost. They like the idea of providing food, cover, and habitat for the little wild things in their years.
Felix Ungers, on the other hand, clear everything out of the garden and leave everything spick and span, satisfied they've not given any bad insect or plant diseases a place to overwinter.