This is the microgreen most people already know by reputation. Broccoli sprouts have had plenty of press over the years, but Avyssa grows hers to be eaten for the taste first: a light pepperiness that settles into something closer to fresh broccoli stem than anything sharp.
How to use Stir through soups and stews right at the end, layer into a sandwich for crunch, or scatter over roasted vegetables straight from the oven. They hold their shape well in warm dishes, so you don't need to save them only for raw plates.
How to store Refrigerate below 5°C. Rinse gently under cool water before use and pat dry. Best within a few days of your box arriving.
Recipe ideas:
Stirred through a potato and leek soup just before serving
Piled onto a frittata with roasted pumpkin and fetta
Tossed through a shaved fennel and mandarin salad for crunch
Organically grown, not certified, by Avyssa at Little Things Grown, Maclean.
