You’ll find Forevergreen Farm’s beautiful microgreens throughout Ginger and Baker, garnishing entrees in The Cache and making event dishes look and taste extra-special. Not only lovely, these delicate, super-fresh baby shoots are nutritional powerhouses.
“Studies have shown that A 14-day old broccoli sprout is an excellent source of micronutrients and has 2-40 times more antioxidants, vitamins and minerals than a mature plant,” said Kelly Mimier, who owns and operates Forevergreen Farm with her husband, Evan. “Plus, they have a mild flavor compared to their fully grown counterparts so kids who won’t eat veggies love microgreens!”
The Mimiers grow several varieties of microgreens at their Wellington farm, supplying area restaurants and offering home delivery subscriptions. At Forevergreen Farm, you’ll find micro-arugula, broccoli, cilantro, leek, radish, red cabbage, pea and more in a controlled, hydroponic environment using solar power, LED lighting, compostable coconut fiber grow pads, and non-GMO seed.
“We started microfarming several years ago,” said Kelly, “We had urban backgrounds, but we taught ourselves self-sufficiency. Some people had a grandparent who taught them how to farm or can vegetables, but we didn’t have that, so over the past ten years we’ve taught ourselves.”
“We had seven years of smooth sailing, and had well over 50 species of vegetables,” Kelly said. “They we had two years of hail that destroyed our entire farm. It was heartbreaking. So, we started learning about hydroponics so we could grow year-round and not worry about the weather.”
Microfarming started as a side project for the couple, who were also working full time at other jobs. “We do it full time now, and even though we started the LLC in 2020 and dealt with the strain and difficulty of Covid, we managed,” Kelly said. “We could no longer balance our jobs and this business, so we took a leap of faith and it’s been wonderful. We’re actually hoping to expand!”
The Mimiers are currently working on adding other edible garnishes like flowers and herbs with help from their CSU student intern, K’lee Garcia. Violas, nasturtiums, marigolds, chamomile and calendula will be the initial flowers, with more in the works.
In the meantime, it’s all about the microgreens. “Microgreens can be incorporated into any meal, truly,” Kelly said. “Use them as a raw topper in tacos, sandwiches, burgers, nachos, wraps, pizza, avocado toast, or as nutrient packed addition to soup, chili, pasta, stir-fry, sushi, curry, or green smoothies!”