Edmonds resident Robin Ehrlich offers simple, direct advice on how to get your daily dose of greens: Eat your centerpiece. That also happens to be the name of her new business enterprise.
Eat Your Centerpiece offers Edmonds residents weekly home-delivery of live microgreens — the tender shoots from which a mature plant would eventually grow, given the opportunity. Microgreens are harvested just a few weeks after planting and offer concentrated nutrition and flavor. In a nod to the name, Ehrlich suggests using the greens as a table centerpiece, cutting off or picking shoots as needed.
“Microgreens aren’t like the sprouts of the ‘70s,” Ehrlich noted. “Sprouts are grown in moist and dark conditions, where bacteria can thrive. Microgreens are grown like regular plants — in soil with light and lots of airflow.” Plus, the root isn’t eaten, just the stem and leaves.
The home-delivery option grew out of her original business, True Leaves, which supplies several local restaurants with fresh microgreens, including Salt & Iron, Bar Dojo and Bistro 76.
Getting their attention in the beginning was nerve-wracking, she admitted. “I walked in cold off the street, knowing I had to talk to the chefs,” she said, letting the product do the talking. “I brought them samples.”
As a stay-at-home-mom and veggie gardener, she found that True Leaves was the perfect business for her. After a few years of growing microgreens for commercial use, she thought of adding home-delivery service, experimenting on her friends to see what works well.
Ehrlich will launch Eat Your Centerpiece Oct. 7.
People sign up for the service via email, text or phone, paying $7 per week for a 5-inch-by-5-inch tray of live greens, or $12 per week for two trays. Microgreen varieties will rotate and include pea shoots, basil, cilantro, sunflower, purple cabbage as well as seasonals. “When you put those fresh, colorful microgreens on your home cooking, all of a sudden, you’re gourmet!” she says.
They’ll keep growing just fine for about five days but after that, Ehrlich recommends cutting them and storing in the refrigerator where they stay fresh for another week.
“What I found with my trial participants is that their kids were excited to pick their food right at the table,” she said, “even those who are picky eaters.”
Interested? Call or text 425-876-6156 or email firstname.lastname@example.org.
— By Connie McDougall