Meet Brenda Crimi, Owner of Goldsol Farms in Phoenix - A Local Family Run Microgreens Farm

Tell us about Goldsol Farms

We grow our microgreens indoors so we can completely control the climate of our greens. We either turn up the heat or turn on the air conditioning and same thing with the humidity. This always us to get the crop that is going to yield to perfection. We use organic soil and replenish for every new harvest. When we are done with the soil, we donate it to local farmers. The thing with microgreens is that you have to harvest them within 2-3 days of their peak. If they start getting to big, they will get bitter. The shelf life of our microgreens is 2-3 weeks because everything is fresh and nothing is being imported like they do at your local grocery stores

What are microgreens?

Microgreens are the same seeds as a full grown vegetable, except we harvest them when they are babies before they even think about being a full grown vegetable. All of the nutrition that goes into the full grown vegetable is in the little bite sized stems. They are normally only 2-3 inches long and has more nutrition. At Goldsol Farms, we have a whole variety of microgreens such as peas, sunflowers, broccoli, radish, arugula, etc. They are up to 40 times more nutritious than full grown vegetables. The flavor is amazing and much easier to eat.

What are some creative ways you can eat microgreens?

We are on a mission to show people how to eat microgreens not just as a little garnish on your dish. With the pea microgreens, I take them and blend them into a pesto instead of using basil which is SO yummy! You can also take them and blend them into your smoothie. You can also use the microgreens as the actual salad, not just on top of your salad. What it does is microgreens adds an element of freshness to every dish you make.