From Rooftop to Farm: A Chefs Journey into Microgreen Farming @foodfarmerearth
From Rooftop to Farm: A Chefs Journey into Microgreen Farming  @foodfarmerearth
Uploaded August 2017 | Updated September 2026, 5 hours ago
After falling in love with rooftop gardening at a restaurant, a chef transitions to full-time farming, focusing on microgreens like radishes and arugula, marketed directly to fellow chefs and respected restaurants. This transition highlights the labor-intensive but rewarding process of thinning and cultivating microgreens, appreciated for their intense flavors and visual appeal on the plate.

Chef and urban farmer, Stacey Givens, talks about growing micro greens (and micro vegetables) and how she developed a market for these unique products. In this video, Givens talks about micro carrots, radishes and arugula. A general definition of a micro green is a seedling of edible vegetables and herbs. As Givens explains, restaurants value both the concentrated flavors of these fresh greens and also their presentation value on individual dishes.

Watch the full length version:
Growing Micro Greens and Organic Produce for Restaurants
youtu.be/-s2PqN6t4Gg

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From Rooftop to Farm: A Chef's Journey into Microgreen Farming

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