Microgreens Class at Abilis Greenhouse Draws a Crowd

Patty Sechi, master gardener and director of Armstrong Court Community Gardens, knows that by mid-March, green thumbs across town are twitching to get outdoors.

Sechi also knows that gardeners love to share their tips and tricks.

To that end, Sechi, who also leads the Greenwich Community Gardens project, organized a microgreens class at the Abilis greenhouse.

Fellow master gardener, Chris Hadin, who led Saturday's class, oversees the greenhouse at Abilis, a non-profit United Way agency that provides support and advocacy for people with developmental disabilities.

Hadin said the genesis of the idea followed an invitation by a Gilbertie's family member to tour their farm in Easton. "I looked out and saw the expanse of microgreens and I just stopped in my tracks," said Hadin, who described his epiphany. "I realized it would be a great way to keep the Abilis greenhouse clients busy through the fall."

Hadin described the ensuing learning curve and techniques honed over time. In addition to being particular about the soil – he prefers the No. 8 mix from Shemin's – Hadin explained, "You have to balance the PH because the plants are very sensitive." Much time is spent testing and adjusting the PH level of the tap water, which can fluctuate between more alkaline and slightly acid. "One degree off and these little things know it," he said, gesturing to rows of trays of microgreens.

Selling Microgreens to Rebecca's and Barcelona
In addition to honing growing techniques, Hadin described the process of pairing 12 to 15 Abilis clients at a time with tasks, whether filling trays with soil, seeding, watering, or harvesting. These days they're at the top of their learning curve and the microgreens project is now a thriving commercial business.

In fact, the question that rendered Hadin momentarily speechless was how he accommodates new customers. Currently half the greenhouse is dedicated growing basic salad mix to sell to Rebecca's. The other half, the "spicy mix," is destined for the more recent customer, Barcelona.

Abilis' microgreens are sold to the restaurants for $3 an ounce and packaged in 2-ounce containers for $6 each. Depending on how densely they're seeded, each tray in the greenhouse produces about 4 ounces of microgreens, according to Hadin.

Garnish or Ingredient – Microgreens are Versatile
"The trend started in California in the late '90s, with chefs using microgreens as a garnish and ingredients in salads and sandwiches," said Hadin. "As a garnish, microgreens make anything look good," he said, giving the example of his girlfriend's predilection for Tater Tots. Explaining that the appeal of Tater Tots was lost on him, likening their presentation to a memory of high school lunch, he admitted that, "garnished with microgreens, a tray of tots is almost elegant."

Hadin's Techniques for Successful Microgreen Gardening
• Balance the PH of the water for soaking seeds and watering
• Soak seeds overnight in PH-corrected water.
• Use trays without slots in the bottom (they dry out too quickly)
• Cover and check seeded trays for four days. Use dark lids, not clear.
• Never re-use soil. When microgreens are cut, it leaves behind stubble and half-dead matter in the dirt. Soil should completely broken down.
• Fertilize with cold processed squid in the beginning.
• Water evenly; don't over-water.
• Keep a very clean growing and harvesting environment so washing, which shortens microgreens' life, is unnecessary.
• Minimize handling because it causes bruising and shortens life of the microgreens

Sechi, who is hoping to start more community gardens in Greenwich, bubbles with enthusiasm. "Like Abilis greenhouse on Facebook at 'Glenville Greens,'" she said as she handed out generous 4 ounce bags of salad mix seeds for participants to take home.

Adjacent to the Abilis gift shop, the Abilis greenhouse is located at 50 Glenville St. in Greenwich. Tel. (203) 531-1880.