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1. Light: Your microgreens have already had a great start! Please continue to provide them with bright, indirect light. A sunny windowsill (avoiding direct afternoon sun) or a grow light will keep them happy.

2. Water: Gently mist your microgreens 1-2 times a day, or as needed, with a spray bottle. The growing medium should feel slightly damp, but not soggy. Be careful not to overwater.

3. Air Circulation: Good airflow is key! Ensure there's some gentle ventilation around your microgreens to prevent any issues.

4. Harvest & Enjoy: Your microgreens are ready to enjoy! Use scissors to snip the stems just above the growing medium as you need them. They're best enjoyed fresh, so add them to salads, sandwiches, soups, smoothies, or any dish you want to enhance with flavor and nutrients. Enjoy the fresh taste of Sanders Funny Farm!

5. Storage: For the best flavor and freshness, you can store them in the refrigerator in their original container or a sealed bag for a short period, but they are best consumed as fresh as possible!

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Not sure how to eat this tasty treat. Try this!

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Winter Squash & Broccoli Microgreen Soup with Toasted Seeds

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This soup combines the sweetness of winter squash with the peppery notes of broccoli microgreens, creating a comforting and nutritious winter dish.

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Ingredients:

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• 1 medium butternut squash, peeled, seeded, and cubed

• 1 yellow onion, chopped

• 2 cloves garlic, minced

• 4 cups vegetable broth

• 1 teaspoon ground ginger

• 1/2 teaspoon ground cinnamon

• Salt and pepper to taste

• 2 cups broccoli microgreens

• 1/4 cup pumpkin seeds or sunflower seeds

• 1 tablespoon olive oil

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Instructions:

1. Roast the Squash: Preheat oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes, or until tender.

2. Sauté the Aromatics: In a large pot, heat olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute.  

3. Combine and Simmer: Add the roasted butternut squash, vegetable broth, ginger, and cinnamon to the pot. Bring to a boil, then reduce heat and simmer for 15 minutes.

4. Blend the Soup: Use an immersion blender to blend the soup until smooth. Alternatively, you can transfer the soup to a regular blender and blend until smooth.

5. Toast the Seeds: While the soup is simmering, toast the pumpkin or sunflower seeds in a dry skillet over medium heat until golden brown, stirring frequently.

6. Finish and Serve: Season the soup with salt and pepper to taste. Ladle the soup into bowls, top with fresh broccoli microgreens, and sprinkle with toasted seeds.

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Why this recipe works for winter:

• Warmth and Comfort: Winter squash provides a naturally sweet and comforting base.

• Nutrient-Rich: Broccoli microgreens add a boost of vitamins and antioxidants, which are essential during winter months.  

• Flavor Contrast: The peppery microgreens balance the sweetness of the squash.

• Texture: Toasted seeds add a delightful crunch.

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Tips and Variations:

• Add a dash of maple syrup for extra sweetness.

• Garnish with a dollop of Greek yogurt or crème fraîche.

• Add a pinch of cayenne pepper for a touch of heat.

• add other winter root vegetables such as carrots, or parsnips.

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Enjoy this cozy and healthy winter soup!

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Welcome to the Sanders Funny Farm family!

We hope you enjoy your delicious microgreens.