Episode Description
I’m joined on this episode by Pepe Fassos who runs Five Sixty Farms, where grows and sells both living and harvested microgreens that are grown in a green house using natural sunlight. If you’ve been looking for information on running a microgreens business from a greenhouse, this is the episode for you.
In this episode you’ll learn:
- Why you might choose to grow outside using the sun, instead of inside under lights.
- Why you might sell both living and harvested microgreens.
- What it takes to run a microgreens farm in extreme temperatures and humidity.
- How letting the true leaves appear on your microgreens may be more appealing to chefs.
- How growing and selling locally will always produce higher quality microgreens than wholesalers.
- How automation and machines may reduce the quality of your microgreens.