1
Variety Selected
Mike plans the variety and timing around the crop and, when applicable, the needs of the restaurant or customer.
From seed to service
How it's grown
Mike grows each crop as a living flat and tends it through its growing cycle before it leaves his Whitefish grow space. For restaurant customers, the flat is delivered still living so the kitchen can harvest what it needs, when it needs it.
2
Flats Seeded
Mike seeds each crop in a growing flat prepared for that variety, then tends the flat through its growing cycle.
3
Grown Indoors
The flats are grown indoors and cared for by hand, with close attention to timing, growth, and crop condition.
4
Delivered Living
For restaurant customers, Mike delivers the microgreens as living flats rather than pre-cut greens, so they remain rooted and growing until the kitchen is ready to use them.
5
You Harvest as Needed
The chef cuts what is needed for service and leaves the rest of the flat growing until it is ready to be used.
Freshness stays in the flat
Living. Rooted. Ready when you are.
Because the greens remain alive in the flat until harvest, the kitchen controls when they are cut and how much is used at a time.
Peak Freshness
Harvest at the time of use for fresh flavor, texture, and color.
Less Waste
Cut only what is needed and leave the remainder of the living flat growing until later use.
Menu Flexibility
Use the amount the kitchen needs without having to harvest the entire flat at once.