Cut to order, not cut to stock

Most microgreens you can buy locally were cut days ago and have been sitting in a cold room waiting for a buyer. Ours are not cut until your order exists. That is the whole difference, and you can taste it — cut greens are at their peak for the first two or three days, and we make sure those are the days you have them.

Sizes and prices

Restaurant or retail volumes are quoted separately — call Derick on 843.212.6932.

What we cut

Arugula · Broccoli · Cabbage · Cantaloupe Melon · Cat Grass · Kale · Mustard Greens · Radish · Peas · Sunflower · Wheat Grass

How to keep them at their best

1. Keep them in the clamshell — it is vented for a reason.
2. Fridge, middle shelf. Not the crisper drawer, which traps moisture.
3. Do not wash until you are about to eat them. Water on stored greens is what turns them to slime.
4. Use within five days. If you routinely find yourself past that, a living tray will suit you better.

How we grow

Locally procured soil, organic microgreen seed from the region, and well water. No herbicides and no added nutrients. Grown on Johns Island by Derick, who cuts every order himself.

Where to buy

We are a working farm, not a shop — there is no storefront to visit. There are three ways to get our microgreens:

• Subscription. A standing weekly or fortnightly order, delivered across the Charleston area. The simplest option, and where most of our customers end up.
• Farmers markets. Come find us in person around the Lowcountry and pick your own. Trays go fast, so come early.
• Restaurants. We supply kitchens across the Charleston area. Chefs — call Derick on 843.212.6932 for a free sample tray and a standing weekly drop. If you want a variety we do not grow yet, name it and he will trial it.

Questions

When do you deliver?

Tuesday through Saturday across Johns Island, James Island, West Ashley, downtown Charleston, North Charleston and Mount Pleasant.

How long will cut microgreens last?

About five days refrigerated, kept dry and in their vented clamshell. They are at their absolute best in the first two or three.

Can I buy in person?

Yes — find us at Lowcountry farmers markets, or arrange a pickup when you order. Text Derick on 843.212.6932.

What is the difference between this and a living tray?

Freshly cut is ready to eat with zero effort. A living tray arrives still growing, so you harvest it yourself over one to two weeks and nothing ever wilts. Cut for convenience, tray for freshness.

New: nine recipes, one per variety — shrimp and grits with pea shoots, South Carolina mustard sauce, sunflower shoot salad and six more.