Family launches microgreen business to stay home with their daughter
Cate and Kevin Keller first fell in love with microgreens when they realized it was a healthy food that appealed to the otherwise picky eating habits of their little daughter, Kingsley, age three.
The family puts microgreens on everything. They throw it into soup as a noodle substitute or chop it in a bowl drizzled with dressing for an easy salad.
“Anytime you can have pink and purple in food it’s helpful,” said Cate describing the color of the stem of the tender shoots they eat regularly. While her parents talked, little Kingsley busily climbed up and down porch furniture stopping only to look at and chat about her favorite picture books.
On June 1, the family took their diet to the next level when they launched their Grass Valley home-based food business, Father Daughter Farm.
“We joke that we now have a business to support our habit,” said Kevin Keller.
An entrepreneur from a young age, Kevin Keller grew sprouts for restaurants when he was still in high school. He recently discovered the health benefits of growing microgreens without fertilizer in coco fiber. Growing in a soil medium allows him to cut above the root and seed. A daikon radish micro green can be 40 times more nutritious than a full-grown radish, he says.
“We give everything a ton of TLC. We’re as organic as it gets, we’re just not certified yet.”
The young parents wanted to find an occupation that allowed them the flexibility to stay home with their daughter, thus the name of the business. They grow 8 – 9 varieties regularly, but upwards of 40 different varieties throughout the year such as an Asian Mustard Mix, Red Acre Cabbage and Red Veined Sorrel. The greens are shelf stable and can last as long as seven days.
Besides selling direct to customers each Saturday at the Nevada City Farmers Market, Father Daughter Farm Microgreens are delivered three days a week to BriarPatch Food Co-op. Look for Radish, Kohlrabi, Broccoli, Southern Curled Mustard, Arugula and Salad Mix at the store now.
“The Co-op was a great way to learn about retail. They taught us a lot,” said Kevin Keller.
Source: BriarPatch Food Co-op
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Rhubarb and rosemary are surprising bedfellows in this creme brulee.