Boston Microgreens grows hyperlocal herbs to order
The urban farm sits in a basement space on South Boston’s West Broadway, and delivers freshly cut microgreens straight to Boston chefs and clients twice weekly.
By Natalie Gale
Boston.com
October 3, 2021
Excerpt:
Oliver Homberg, cofounder of Boston Microgreens, recalls eating the redcurrant in his grandmother’s garden as the memory that sparked his connection with growing food.
Now, as the owner of Boston Microgreens, Homberg gets his hands dirty daily — but he’s not working outside.
The urban farm sits in a basement space on South Boston’s West Broadway, and delivers freshly cut microgreens straight to Boston chefs and clients twice weekly.
“Everything you see here has a destination already,” said Homberg. “It has a restaurant or a client that it’s going to.” To maximize space and minimize waste, the farm is completely grow-to-order.
Microgreens are the young greens of vegetable plants. They’re usually only two or three weeks old, and a couple of inches high — but they pack a nutritional punch, often with higher concentrations of nutrients than their full-grown counterparts.
They’re also intense in flavor, so they’re beloved by many chefs for the taste and nutrition boost they add as a pretty little garnish.
