Making a Big Difference with Little Leaves

Microgreens are truly a hidden secret of nature. They have unmatched flavor and potency much higher than that of their larger counterparts, plus 10-15 times the nutrient density.

Vigeo Gardens—an agricultural company located in downtown, Akron, OH—is our microgreen go-to. Their mission is to reconnect people to the origins of their food and to cut farm-to-fork wastage by ensuring that responsible practices are always followed.

Their process starts with non-GMO seeds and an ultra-clean environment. Every plant is grown in either hydroponics or all-natural soil. And the entire farm is located in a re-purposed tire factory that runs on the most efficient utility schemes available.

Vigeo can operate anywhere that has access to electricity and running water, turning any space into a high-volume, sustainable farm that uses less water and electricity and creates less refuse.


New Market District Microgreen Varieties:

  • Arugula — Robust, peppery flavor; a Chef favorite!
  • Microgreen Blend — Arugula, radish, mustard, kale, bok choi, broccoli, purple cabbage and pea shoots.
  • Pea Shoots — Delicate tendrils with rich, buttery Flavor

Add Microgreens to Your Meals

Microgreens can be blended into our Market District salad mixes, into soups, used as garnishes, to top burgers, sandwiches, wraps or in this spectacular sandwich brought to us by Chef Crystal…


sandwich

Edamame, Avocado & Arugula Sandwich

Compliments of Chef Crystal Baldwin

Serves: 4

Total Time: 30 min.

Ingredients:
  • 1½ cups Melissa’s organic shelled edamame
  • ¼ cup green onion, chopped
  • 1 clove garlic, minced
  • 2 Tbsp. cilantro, chopped
  • 2 Tbsp. mint, chopped
  • 3 Tbsp. lemon juice
  • ½ tsp. lemon zest
  • 3 Tbsp. Market District extra virgin olive oil
  • ¾ tsp. salt
  • ½ tsp. pepper
  • 1 avocado, sliced
  • ⅓ English cucumber, sliced thinly
  • 2 cups Market District arugula microgreens
  • 8 slices Market District harvest multi grain bread
Directions:

Place edamame, green onion, garlic, cilantro and mint into a bowl of food processor; pulse to finely chop.

Add lemon juice, lemon zest and olive oil and purée until smooth. Add a little water if needed to reach a spreadable consistency and season with salt and pepper.

Split the edamame spread evenly between 4 slices of the bread.

Evenly divide the avocado, cucumber and arugula on each slice of bread. Top each sandwich with the remaining slice of bread.

Nutritional Information (Per serving):

Calories 530, Fat 27g, Sat. Fat 3g, Trans Fat 0g, Cholesterol 0mg, Sodium 970mg, Total Carbohydrate 60g, Fiber 7g, Sugars 9g, Protein 17g

Nutritional values are based on data from the USDA National Nutrient Database for Standard Reference. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.