KATE SPRING
We started with a flock of sheep and an open field in Central Vermont. In 2012, the summer we bought the land that would become Good Heart Farmstead, my cousin came to visit, looked at the nine open acres and asked, “Who’s going to mow all this?”
We nodded toward the flock of Icelandic ewes.
But they wouldn’t graze everything — we tilled an acre of cropland and set to work shaping beds and growing vegetables, with a vision of a diversified farm made up of a patchwork of pasture alongside perennial and annual crops. Eventually, we’d say goodbye to the sheep, open up another half-acre of cropland and expand our Community Supported Agriculture (CSA) model to offer year-round vegetable shares.
Over the past eight years, we’ve come to be known for our salad greens. From mesclun mix to Asian greens to baby kale, our aim is to grow fresh greens from January through December. Despite Vermont’s propensity toward long, cold winters, it’s possible to eat local greens year-round — and you don’t have to be a farmer to make it happen.
Whether you live in a city, a suburb or a little town of 998 people like we do, all you need is a windowsill, some soil and seeds, and you can grow shoots and microgreens anytime of the year.
Pea Shoots & Microgreens
Pea shoots are our favorite fast-growing green. Ready to eat in just 10 to 14 days from planting, they taste like spring and are as good in a salad as they are in a smoothie.
Microgreens are closely seeded vegetable crops that are harvested just after they produce their first true leaves. Tiny in size, they’re packed with nutrients. Our favorite microgreen crops are basil, arugula and kale.
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What you’ll need:
A tray or container of some kind — if you’re a gardener, you likely have a 10-by-20-inch flat tray. You can also use a cafeteria tray, the lid of an egg carton or the plastic containers that salad greens are sold in.
Potting soil — found at garden centers, or order online from Gardener’s Supply or Arbico Organics.
Seeds — found at garden centers, or order online from High Mowing Organic Seeds, Fruition Seeds, Territorial Seeds, Hudson Valley Seeds, Southern Exposure Seed Exchange, Johnny’s Selected Seeds, Fedco Seeds, Wild Garden Seeds. (Note: Many seed companies are inundated with orders due to COVID-19, though you can still find seeds at garden centers and online at Gardener’s Supply.)
Spray bottle
Paper towels or propagation dome
Growing Instructions:
Pea Shoots
1. Prior to sowing, soak the peas in water for 12 hours. This will help them quickly germinate.
2. Spread one inch of moist soil in your tray. Not sure how much water to add to the soil? Take a scoop and squeeze it in your hands — the soil should be moist enough that it holds its shape, but not so wet that water drips out.
3. Spread seeds over the tray and gently press them into the soil. Generally, you want the seed to thickly cover the soil, so you almost don’t see any soil at all.
4. Mist the seeds with a spray bottle.
5. Cover the tray with a germination dome or moist paper towels. If using paper towels, mist them one to three times a day. The goal is to keep the seeds moist until they germinate, at which time you can remove the paper towel or germination dome.
6. Place the tray in a sunny, warm place (at least 60 degrees) and water as needed.
7. Harvest with scissors or a sharp knife when the shoots are between two and four inches tall.
Microgreens
1. Spread one inch of moist soil in the tray.
2. Scatter seeds across the soil, and gently press them into the soil. Microgreens don’t need to be sown as thick as pea shoots, as it can inhibit airflow once they germinate.
3. Mist the seeds with a spray bottle, cover with moist paper towels or a germination dome, and place the tray on the windowsill. As with pea shoots, be sure to mist the paper towel as needed so the seeds don’t dry out.
4. When the microgreens have germinated, typically within three to four days, remove the paper towels or germination dome. Place the tray on a sunny windowsill and continue to mist with a spray bottle when needed.
5. Rotate the tray on the windowsill once a day to lessen the microgreens reaching and leaning too much in one direction.
6. Harvest with scissors when the microgreens have their first true leaves. The time from seed to harvest varies depending on the crop. For example, basil and arugula take 15 to 25 days, while lacinato kale is ready in 10 to 15 days.
When I started farming, it wasn’t just for the food — it was also for the rhythm of soil and seeds, the way it grounds me and shows me what’s possible at the same time. There’s nothing quite like seeing a seed transform into a meal. To watch a seed go from a little speck to a mature plant reminds me of what’s possible when we sow, tend and keep showing up for growth. We can all be part of that transformation. Whether you’re a windowsill gardener or tend an outdoor plot of your own, you can grow nourishment anytime of the year.
Kate Spring is an organic farmer and writer at Good Heart Farmstead in Vermont. Find her on Instagram and online at thegoodheartlife.com.