Posts Tagged ‘sprouts’

How Chia Got It’s Groove Back.

 

140907-PERS-Chia-Pet-ftr

 

Unless you’ve been living under a rock for the past half dozen years, you’ve heard about the wonders of chia seeds. For most of us, the first time we heard of these little beauties was the chia pet. While we may have mocked the chia pet, few of us realized that we’d be eating our words a few years later when the health benefits of those little seeds became apparent, and prized for more than just their starring role in an ill-advised novelty gift. Continue »



Our Proud Producers: Greenbelt Microgreens

 

Sunflowers germinating

Sunflowers germinating

 

Ian Adamson opened Greenbelt Microgreens  in 2010, but the seeds of this endeavor were planted years before. Motivated by a desire to grow organic greens efficiently while utilizing ecological growing methodologies, Ian began tinkering with microgreens as far back as 1998. Six years later he began selling some of his produce, and after investing in a glass greenhouse and continuing to tweak and perfect the art of growing his greens, he opened Greenbelt Microgreens in 2010. In 2016 Greenbelt Microgreens is going stronger than ever, producing and supplying certified organic microgreens for restaurants and markets throughout the GTA, including of course, Fiesta Farms. Continue »



The Miracle of Mung Beans

Sa_green_gram

 

Mung beans are one of the more ubiquitous food staples in Asian cuisine, and are super easy and delicious to prepare at home, in a variety of ways. Also known as Moong beans or green gram, these little beauties are perfectly at home in savoury or sweet dishes, and have been a part of our diet for a long, long time: archaeological digs in Punjab and Haryana indicate that these little green legumes formed a significant part of the diet as far back as 4,500 years, and spread throughout India and become widely cultivated across the continent about 3,500 years ago. Continue »



On Special: Sprouts

Broccoli Sprouts

Broccoli Sprouts

 

Is there anything more indicative of spring than seeing a tender little shoot push its way out of the earth? For us, right now, this is still a few months off, so if you want a taste of spring, add some sprouts to your diet and put a little spring in your step.

Sprouts are hot. A generation ago, the only sprouts you were likely to find were bean sprouts, the tender shoots of the mung bean, used almost exclusively for dishes like chop suey. Then along came alfalfa sprouts which quickly became the darling of delicatessens everywhere, with folks throwing a handful of sprouts in lieu of lettuce on their hummus & avocado sandwiches. Continue »