The last ingredient
Every great dish ends with something. This is it. Living microgreens, grown in small batches in Vancouver and cut over the plate, seconds before serving — full flavour, full colour, and nothing to throw away but a compostable mat.
Four to start the season with.
A mild-to-fiery lineup, chosen so there's something for every plate — from the crunch of sunflower to the wasabi bite of mustard.
Sunflower
125 gNutty and sweet, with a stem that actually crunches.
Radish
150 gSharp and peppery, with a bite that arrives fast and fades faster.
Broccoli
50 gMild and green — the one that goes with everything.
Wasabi Mustard
75 gProperly hot — wasabi heat that goes up your nose and disappears.
Cut greens start dying. Ours don't.
Alive until you cut it
A clamshell of cut greens fades from the moment it's harvested. Ours go home still rooted, so the crunch and the colour are still there when you cut them — because you are the one cutting them.
Grown indoors, vertically
On clean fibre mats, under our own light and water — no field runoff, no long-haul trucking, and no warehouse in between. Everything we sell was grown in this city.
Harvest at your counter
The mat sits on a plate in good light, and you cut a handful at a time, straight onto the food. It outlasts any bag of cut greens, and the only thing to compost is the mat.
Why any of this exists — it started at our own kitchen table →
Coming to your market — and your block.
We're small and growing on purpose. Here's where you'll find us first.
Does the colour of the light change the taste?
We grew every variety under one colour of light, start to finish: warm, white or pink. Shoppers tried them side by side at UBC Farm on 10 October, and we're doing it again on Saturday 17 October, 10 am–2 pm, 3461 Ross Drive.
Find us at a market, or bring us to your block.
Want delivery in your neighbourhood, a market schedule, or wholesale for your kitchen? Leave a note — a real person reads every one.