JACKSON, Wyo. —You know it’s Fall in Jackson when the farmer’s markets end and a light blanket of snow tops the mountain tops. Luckily for us, there is a source of locally grown produce that sprouts fresh 365 days a year — even at this altitude!
Vertical Harvest Farms continues to help you stock your pantry and fridge with specialty lettuces, microgreens, and tomatoes even as the leaves turn and temperatures drop. The team of farmers plant seeds, tend to the circling racks of lettuce, and harvest the vines of tomatoes that wrap around the third-floor of the greenhouse.
As the bounty of local farms and artisans dwindle in the coming seasons, Vertical Harvest has you covered through their local curbside and delivery programs. Each week you can purchase Harvest Boxes and Microgreen Bundles to continue to fill your kitchen with fresh local produce and to expand your recipe repertoire.
Vertical Harvest is offering a new off-season special – the VH Farm Share. Sign-up for this program by October 12, and you are guaranteed six weeks of specialty produce at a 15% discount.
You also receive a copy of the Mighty Microgreen Handbook featuring recipes and information about the specialty crops of microgreens. Farm Shares will be available for pickup from the greenhouse every week from Oct. 16 to Nov. 20.
Harvest Box’s have freshly harvested and live produce including:
- One Tomato Pint
- Two Lettuce Heads
- Live Pea Shoots
- Live Specialty Greens
- One Microgreen Blend
There are up to six different varieties of cherry tomatoes picked from the vine-filled third-floor. Because the lettuces and some of the microgreens are still alive with their roots attached, they will last longer in your fridge and their flavor and nutritional values are at the maximum potential. Offering countless health benefits and flavor profiles, microgreens are a perfect addition to any meal. Microgreens are packed with protein, can help regulate your metabolism and decrease blood pressure.
A Farm Share is a great way to more deeply connect to the people who cultivate your food and to directly invest in the vision of Vertical Harvest. The mission at Vertical Harvest is to grow food and futures here in our Jackson community by hiring underserved populations and ensuring that our consumption is more locally focused.
Community support of Vertical Harvest has already had a positive impact on the environment by reducing the amount of food trucked into our community. By pre-purchasing your produce through a share, you are further supporting local agriculture’s ability to provide both consistent employment and consistent produce production. This support impacts the community by allowing Vertical Harvest to continue to provide meaningful work and upwardly mobile career opportunities for community members with different abilities.
Simply put, the purchase of a farm share lets this incredible team of farmers plan for the off-season and continue to grow delicious greens and tomatoes. Go to the Vertical Harvest website to place your order today!
Below is a fun recipe to try at home using pea shoot microgreens:
PEA SHOOT SAVORY PANCAKES
Think of these pea-infused savory pancakes as a blank canvas ready to welcome all sorts of toppings such as smoked fish, a slick of hummus, or even just melted butter. And don’t forget to sprinkle on some additional pea shoots. Made by grinding up dried chickpeas into a fine powder. Garbanzo bean flour contains higher amounts of protein and dietary fiber than typical types of flour such as whole wheat. You can also use it in pizza crusts, flatbreads, crackers, crepes, and muffins.
INGREDIENTS:
- 3 large organic eggs
- 1 cup cottage cheese
- 2 Tbsp extra-virgin olive oil or camelina oil
- 1/2 cup garbanzo bean (chickpea) flour
- 1 garlic clove, minced
- 2 tsp lemon zest
- 1/2 tsp salt
- 1 cup chopped pea shoots
- 3 Tbsp chopped chives
INSTRUCTIONS:
- In a food processor or blender, blend together eggs, cottage cheese, oil, flour, garlic, lemon zest, and salt.
- Pulse in pea shoots and chives.
- Heat lightly greased skillet over medium heat.
- Working in batches, add batter 1/4 cup (60 mL) at a time to pan and cook pancakes until bubbles form on top, about 2 to 3 minutes.
- Flip and cook until pancakes are browned on bottom and centers are just cooked through, about 1 minute longer.
- Let pancakes cool on a metal rack while you prepare the remaining batter. You should get at least 10 pancakes.
- Top with fresh fruit of your choice and don’t forget the real maple syrup!
Recipe credit: Small But Mighty
