Editor’s note: At the Market profiles a vendor at the Columbus Farmers Market, which meets from 9 a.m. to 12:30 p.m. Saturdays on First Street behind Columbus City Hall.
Where does Roger Kelso grow his produce? He uses vertical farming in his garage to cultivate many types of microgreens. With highly controlled lighting, humidity, growing medium, and cleanliness, a crop of microgreens can be ready to harvest in 10 days and is able to be grown year-round.
Business: Three years ago Red Rooster Microfarms was started in Nashville by Roger Kelso who is an environmental engineer. By using a small footprint of land, a very sustainable crop can be grown. His business has grown such that he is now able to make deliveries to customers in the Columbus and Nashville areas after orders have been placed online through the website. This local production allows the microgreens to be fresh in their easy-to-stack packaging.
Specialty: Microgreens and infused cider vinegars
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Years at the market: 2
What customers like best: Zesty Greens and Rainbow Mix both provide the opportunity to try a variety of microgreens in a mixture that blends well together.
What they like best: As a self-confessed “foodie,” Roger enjoys sharing with others how microgreens can be used in numerous foods and the variety of flavors they have.
Vendor contact information: [email protected], 317-407-6133, www.redroostermicrofarms.com, Facebook.
Product to look for this week: Microgreens.
Recipe from FoodLink: Homegrown Microgreens Salad (serving 2)
For the Salad:
1 cup of microgreens
1 blood orange, peeled and cubed
1/2 avocado, peeled and cubed
1/2 cup of shredded carrot or daikon radish
1/4 cup chopped walnuts
For the Dressing:
1 tbsp. cold-pressed olive oil
1 tbsp. lemon juice
1 clove chopped garlic (optional)
A dash of salt and pepper
Directions:
1. Gently wash and air dry the microgreens in a colander for a few moments. (They are very fragile and need to be handled with care.)
2. Place them in a bowl and top with remaining salad ingredients.
3. Stir up your vinaigrette in a jar and toss lightly with salad.
