You will never find any herbicides, pesticides, additives or preservatives here. Add to that almost zero waste. Sprouts are grown hydroponically indoors which eliminate the need for harmful chemicals and allow for the most efficient use of water. In traditional farming much of the water evaporates so more is needed for plant growth. Instead of occupying acres of land, we grow vertically which allows us to grow 3 million pounds of sprouts annually inside a building.
Sprouts are eaten including the roots. Those which are cut, such as daikon, snow pea, sunflower and wheatgrass, are actually shoots. The roots are composted, which is just another way we promote sustainability.
Check in with us next Wednesday for our next Know Your Farmer. Know Your Food. tidbit.