Let me start by saying I haven’t a clue what I am doing. Michael and I went to a little, and I do mean little, restaurant last week - Nixta Taqueria . The food was beautiful and good. So, so beautiful and so very good. The tostada was delicately presented, not a way I would have ever thought I’d describe a tostada but nonetheless. They used microgreens in several of their dishes. Now, I’ve grown bean sprouts in the past, like many decades ago but these were no bean sprouts. These were lacy and purple. Needless to say, I had my next project. I wanted to grow them inside as opposed to the backyard because I wanted to make them readily available for Michael. He has a late night salad after work several days a week and I always feel bad when he has to go out to the garden with a flashlight and scissors to snip this or that for his dinner. The first thing I purchased was a grow light. It came a week before the microgreen seeds so I set it up and placed a tiny little baby basil seedli
An East Austin Garden Blog