AeroFarms’ Post

You might have stumbled upon these two seemingly similar superfoods: microgreens and sprouts. They both boast of being nutrient-dense, easy to grow, and versatile to use in various recipes. But what sets them apart? In this guide, we will explore the advantages and disadvantages of microgreens vs sprouts, so you can decide which one deserves a prominent spot in your indoor garden. #sprouts #microgreens #indoorgarden #healthyfood https://lnkd.in/gBNEAhCN

How important is it to get the portion right?

Welcome to our kitchen! In this video, we’ll show you how to make a delicious and creamy Cauliflower Cheese that’s perfect as a side dish or even a main meal. This comfort food classic combines tender cauliflower with a rich cheese sauce, making it a hit for both kids and adults alike. 👩🍳 **What You’ll Learn:** - How to prepare cauliflower for cooking - The secrets to a smooth and cheesy sauce - Tips for baking to perfection Whether you’re looking for a healthier alternative to mac and cheese or just want to enjoy a classic dish, this Cauliflower Cheese recipe is sure to become a favorite! 👉 **Ingredients List:** - Cauliflower - Cheddar cheese - Milk - Butter - Flour - Seasonings Don’t forget to like, comment, and subscribe for more delicious recipes every week! ### Hashtags #CauliflowerCheese #ComfortFood #Recipe #Cooking #CheesyGoodness #VegetarianRecipes #Foodie #HealthyEating #EasyRecipes #HomeCooking #Delicious #KitchenHacks

🌱 WONDERFUL WILD GARLIC is in season this month and it seems to be a good strong year for it too. We sourced and foraged this native plant (known as Creamh as Gaeilge) in a local woods that has it in abundance, so keep an eye-out when near woodlands or on walks in the country side. We bagged a decent sized bunch to make some WILD GARLIC PESTO and as always was blown away by its taste. Check out the vivid pea green shade of these jars filled with garlic goodness direct from Mother Nature. The recipe we used is one from Waterford's plant-powered GROW HQ : https://lnkd.in/e_PJhWA4 FYI- You’ll find lots more recipes online, via Jamie Oliver or Donal Skehan and in various cookery books too. They all have their own variations - Chef JP McMahon has one in 'The Irish Cook Book' where he puts an Irish twist on things by substituting cheddar instead of parmesan cheese and hazelnuts instead of pine nuts. We combined our bunch of wild garlic with some fresh parsley too and used cashew nuts instead of pine nuts. Just use your imagination or whatever's in your kitchen cupboard. 💚💚💚💚💚💚💚💚💚💚💚💚 👃🏻WARNING: before you attempt to forage the plant, be sure to double check that the leaves omit a smell of garlic by rubbing or crushing a leaf, you don’t want to mistake it for a similar looking plant that could be poisonous! ✂️ Cut leaves with scissors, do not pull leaves directly from the ground or damage the root ball. This is to ensure that the plant will grow again the following year. Please be responsible and do not over-forage. Always ensure you leave enough for others! 🌱 For info on plant identification see: Wildflowers of Ireland Website which has detailed photos: https://lnkd.in/ezTRRNcA __________________________________ #irishfood #foraging #wildgarlic #gogreen #pesto #foragedfoods #mothernaturesrecipes #plantsinseason

Vegetable fritters are a great way to use up leftover bits of cooked vegetables. These ones are mostly carrot, swede and parsnip with a few greens and they're so good. What do you do with your leftover veg? https://lnkd.in/dztaSt9

Vegetable fritters are a great way to use up leftover bits of cooked vegetables. These ones are mostly carrot, swede and parsnip with a few greens and they're so good. What do you do with your leftover veg? https://lnkd.in/dztaSt9

I harvested these microgreens right before I had to leave for Food On Demand. It’s my first crop in the new grow room, and just one shelf, four trays out of total capacity of 30 shelves, 120 trays. Most of my labor spent was to plant the seeds at the beginning; and harvesting at the end. Each window was about 30 minutes of time, but it only would have been incrementally a few minutes more with additional shelves and trays. The grow lights are on automation cycles; the water on a timer. Other than walking in to quick film the daily growth, not much else was needed. Each tray produced about 4 cups of salad mix; each cup worth about $3.50 for 2 ounces of greens. A shelf gives you 16 cups; a rack about 80 cups. Total value roughly $280, which is close to the cost of the rack and lights to build. These greens are not washed; restaurants and consumers need to thoroughly wash before consumption. A label on the cup will say the same. Washing the greens turns it from harvesting to processing, which is a different set of regulations. So, we just harvest. These are being delivered to four restaurants as well as being used as samples for other chefs. They’re great on sandwiches, burgers, in salads, or just to eat outright, but not as tasty as say, pea shoots or sunnies. The next crop I’m planning is cantaloupe 🍈 shoots, which are a really tasty snack and go quick usually. I’ll expand to a full rack on that video. Want to grow microgreens yourself? DM me and I’ll send you a guide to build and grow, with as little as a single rack tucked away in a closet or corner of your room. It’s an easy way to eat healthier or use greens in your own restaurant. Michael Wolf Benjamin Alkire Soroush Sefidkar Clayton Wood Andrew Lambert 🍔🍟🍕🎙 David "Rev" Ciancio Shawn P. Walchef Jarnail Tucker Trey Asbridge #growinginpublic #microgreens #pizzagreens

The Ultimate Guide to Reverse Osmosis Systems: Pure Water at Your Fingertips Discover how reverse osmosis systems can provide you with 100% pure water for drinking, cooking, and washing vegetables. Learn about the installation process and the benefits of having this system in your kitchen sink. #ReverseOsmosisSystem #PureWater #WaterFiltration #HealthyLiving #KitchenSink #CleanWater #WaterPurification #DrinkingWater #WaterSystem #HomeImprovement

The most frequently served side dish for all our events is a platter of grilled vegetables. Seasonal, locally available vegetables are cut into one-inch pieces, tossed with some olive oil and sea salt, and roasted in a hot oven (400-425 degrees). Root vegetables, available pretty much year-round, include yams (try purple yams), beets, carrots, turnips, and celeriac. In spring and summer, we add summer squash, eggplant or cauliflower. For some accent color, try some Brussels sprouts, cut in half, and tossed in oil and salt. The vegetables can be served alone or on a bed of seasonal greens, with a splash of balsamic and some fresh marjoram and rosemary. Remember -- food is like feng shui: if it's all beige, there's no energy!        #GrilledVegetables #SeasonalSides #LocalProduce #VegetablePlatter #FarmtoTable #HealthyEats #ColorfulPlates #RoastedVeggies #RootVegetables #FreshHerbs #HealthyLiving #EatYourVeggies #VeggieMedley #VibrantDishes #FarmersMarketFinds #BalsamicGlaze #FoodieGram #CreativeCooking