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Albuquerque microgreens farmer, Jesse, provides the simplest way to pack a nutritional punch! Wicked Roots Urban Farm uses hydroponics and vertical farming in the heart of Albuquerque to grow their sustainable sprouts. On top of that, your greens are made-to-order, and hand delivered (within the Albuquerque area), to complete the farm-to-table experience. 

Did you know that microgreens are between 9-40x more nutrient dense than their mature versions???? Also, they’re crunchier than most greens, without the wilt factor!

So if your next question was, “What do I do with these?” I have plenty of answers.

Jesse has several recipes posted to the Wicked Roots Journal, from smoothies to salads, and even a delicious sharable, Sunflower Root spread.

My household has come accustomed to having these sprouts around the house so we can quickly add some nutrients to almost anything that doesn’t quite feel healthy enough.  They’re like our health cheat code.

A homemade focaccia bread, some leftover vegan pesto, grilled portabella, and some garden tomatoes, would not have been a complete sandwich without Spring Salad Sprouts to bring in the extra CRUNCH!

Pesto cannellini bean pasta salad topped with lemon zest and broccoli sprouts is perfect for serving a crowd something fresh and bright on a hot summer day.

After trials of mediocre veggie burgers, I have finally perfected it! Check out my Classic Green Chile Cheeseburger recipe.  For this recipe, I partnered with Wicked Roots to combine two New Mexico native projects into one southwestern delicacy.