Small backyard York farmer grows big flavors
One woman is sewing seeds of awareness for healthy eating by growing tiny greens at her home-based farm in York.
Jane DuBois, proprietor of Harmony Creek Urban Farm and a lover of sustainable living, took her passion public with a wholesale and retail microgreen addition to her farm.
“The idea of micro-greens came from wanting to be a part of the local farmers markets,” DuBois said. “To me, being a part of these communities complements my overall goal of helping people eat better. The more I read about the health benefits and the ease of care of microgreens, I was truly inspired.”
According to harmonycreekurbanfarm.com, microgreens are edible plants, herbs and vegetables harvested at 1 to 3 inches. They are harvested quickly, often within a week to 10 days. The flavors can be intense compared to the mature version of same plant.
“Whatever flavor profile the feature plant has, the microgreen has that times 10,” said Clint Boyd, owner of Saltwater Markets in Clover and retailer of Harmony Creek Urban Farm’s microgreens. “For example, the Daikon radish green is so intense, some chefs use it in place of wasabi for sushi.”
According to a 2012 study from the University of Maryland, microgreens can be 4 to 40 percent more nutritious than their mature counterparts. Prevention Magazine highlighted two microgreens in its July 21, 2015, article “7 Disease-Fighting Plants You Need to Be Eating.”
DuBois, who also works with Lake Wylie of Chamber of Commerce’s quarterly magazine Lake Wylie Today based in Charleston, took heed to her research and chose her crops accordingly. Currently available at her farm are two of the superfoods: broccoli sprouts and red cabbage, as well as red Russian kale, Genovese basil, watercress, China rose radish, Daikon radish and mizuna mustard.
“Jane is supplying us with some of her choice microgreens,” Chuck Hurst, owner and executive chef of Sisters Fine American Cuisine in Rock Hill. “We are enjoying experimenting with them and will create menu specials specifically to showcase the microgreens. I’m proud that our restaurant is a part of building the awareness of the benefits of cooking with and eating microgreens.”
For DuBois, she’s enjoying watching her backyard gardening grow.
“I am really excited for the future of our microgreen addition,” she said. “My ultimate goal is to become a wholesaler/retailer, however I truly love a hobby I can eat!”
The farm is not open to the public. To experience Harmony Creek Urban Farm’s microgreens, visit Saltwater Markets in Clover, Sisters Fine American Cuisine in Rock Hill or order from Catawba Fresh Market online farmers market at catawbafreshmarket.com.
Wendy Dimitri is a freelance writer in Lake Wylie. Email Neighbors at the Lake column ideas to news@lakewyliepilot.com.
Paleo Quiche (crustless)
Bunch of Daikon Radish Microgreens
1 small onion, chopped
1/2 green pepper, chopped
6 eggs
1 tsp. Italian Seasoning
1/4 tsp. baking powder
1/4 cup cream Cheese in chunks
1 Tbs. coconut oil
1/4 cup almond milk
Salt and pepper
Set oven to 350 degrees. Grease a glass pie dish. Saute onion and peppers about 5 minutes, set aside. Whisk eggs then add baking powder and almond milk. Whisk again. Add remaining ingredients and blend. Pour into the glass pie dish. Arrange cream cheese so it is not all in one spot. Bake 28 minutes. Allow to rest at six minutes. Cut and serve.
This story was originally published July 29, 2016 at 1:08 PM with the headline "Small backyard York farmer grows big flavors."