Microgreens Making a Macro Difference

These tiny plants from Living Springs Microgreens pack a big punch of flavor and nutrition

Stepping into the Warrenton Aquatic and Recreation Facility one crisp winter day to visit the weekly farmer’s market, I was greeted by an unexpected aroma. Although I had assumed that my arrival at the facility would be met with the potent smell of chlorine, I was instead enveloped by welcoming, earthy tones, which wafted from the far side of the lobby. Reaching the famer’s market tables, I was met warmly by Timothy Ernst, the owner of Living Springs Microgreens. His table was the source of the delectable fragrance that filled the building, its numerous trays of abounding produce enticing to both the eye and the stomach.

A little over a year ago, Tim and his wife, Jan, founded Living Springs Microgreens with the mission of providing Fauquier families with healthy and appetizing produce options for their kitchen tables. “I was in the medical field for over thirty years,” explained Tim, whose job it was to ensure the safe and sanitary transportation of donated organs for surgery. Observing his father’s experiences in reactive medicine, Tim’s son encouraged him to seek another avenue to promote patients’ wellbeing. “Get ahead of the disease,” his son urged him, pointing Tim towards research that explored a new development in nutrition: produce known as “microgreens.” Tim had never heard the term, but after some research, he whole-heartedly embraced the idea. 

“The term ‘microgreen’ is a label for a stage of growth for vegetable greens,” Tim explained. A seed contains enough nutrition for a plant to sprout and grow two leaves, at which point it runs out of energy. However, according to studies conducted by the University of Maryland, it is at this stage of growth that the plant reaches a maximum level of nutritional value.  In fact, Tim reported that “Microgreens provide over four times the nutrition that the adult plant provides. For instance, one ounce of broccoli microgreen is nutritionally equal to 20 ounces of your regular grocery store cut broccoli.” Not only that, but microgreens are at the peak of flavor, prized by chefs and foodies and used to create side dishes and “haystack salads,” to garnish soups and sandwiches, or to add a burst of health to a smoothie.

At Living Springs Microgreens, Tim and Jan are revolutionizing the way in which Fauquier families get their nutrients. Unlike greens purchased in a traditional grocery store, which can sit on the shelf for up to a week after they have been cut — and thus are no longer nutritionally maximized — the microgreens provided by Living Springs are living when they are delivered to their customers. “All of our seeds are planted in vegan-friendly, steam-sterilized coconut pads in our facility,” said Tim. “Then, when a customer purchases our produce, they take home the coconut pads with their living microgreens so that they are fresh when they reach the plate.” The gorgeous pallet of produce can then be placed on a kitchen counter, serving as a vibrant bouquet that can be plucked and utilized to add flavor and nutrition to any meal.

“The strength of your immune system begins in your stomach,” Tim stated. With this in mind, Tim and Jan are eager to provide their customers with the best resources to fuel a healthy immune system. “At Living Springs, every decision we make is in pursuit of one goal: pure.” This goal is evident in the organization’s agricultural facility; from the water, naturally filtered from their underground reservoir, to the air, sanitized by medical-grade technology, the resources used to grow the microgreens reflect the mission of Tim and Jan to provide unadulterated nutrition to Fauquier families. Offering an incredible range of produce, from satisfyingly sweet red cabbage to delectably zesty arugula, the team at Living Springs Microgreens is ready to help you and your family enjoy the highest level of taste and nutrition.

Living Springs Microgreens
Free delivery in the Warrenton area

Nathan Ray
About Nathan Ray 4 Articles
Nathan Ray is from Haymarket, Virginia and is currently in his second year at the University of Virginia. He is interested in Media Studies and Communications, and would like to pursue a career in journalism. At Virginia, he is involved in the University’s creative writing program, podcasting organization, Filmmakers Society, and Jazz Ensemble.

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