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Ships anywhereMicrogreens Powders from $39.99
Broccoli powder for you, Paw-der for the dog. Freeze-dried whole — ten seconds in a smoothie, juice or bowl.
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Fresh · MercedFresh Microgreens $9.99
Broccoli and Power Mix, grown minutes away and cut at peak. The greens on every bowl we make.
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Wed · Thu · FriPoke Bowls from $12.99
Wild-caught fish, Chef Val's sauces, our greens on top. Order ahead for Wed & Thu; walk in Fridays.
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- Grown in Merced3080 M Street, Ste D — since 2022
- Poke Wed · Thu · FriOrder ahead Wed & Thu · walk in Fri
- Powder ships nationwideFresh greens & bowls stay local
POTENT · PURE · ALIVE · ZESTY
FEEL MORE ALIVE, EASILY.
Fresh Microgreens
A whole plant, folded small.
Two weeks from seed to box. The same greens that top every poke bowl and go out to the local kitchens above — now in a clamshell for yours.
Broccoli Microgreens $9.99
Peppery, clean, a little sweet at the stem. The one we put on every bowl.
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Power Mix Microgreens $9.99
Broccoli, kale, cabbage, radish and sunflower. Colour you can crunch.
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- What is a microgreen?
- A vegetable cut within a couple of weeks of sprouting — the whole young plant, stem and first leaves. Not a sprout, not a baby leaf.
- What do they taste like?
- Broccoli is peppery and fresh. Radish bites. Sunflower is nutty. The Power Mix doesn't blend them — you get one, then the next.
- How do I eat them?
- By the handful. On eggs, in a sandwich, over rice, folded into a bowl at the end. Don't cook them.
- How long do they keep?
- Keep the box closed in the fridge; they're best within the week.
One ingredient
Broccoli Microgreens Powder
For the days you can't get to the greens.
The same broccoli microgreens we cut for Merced, freeze-dried whole and ground. It's not a supplement. It's the vegetable, with the water taken out.
- Grown here. Trays of broccoli microgreens on M Street, Merced.
- Freeze-dried whole. Only the water leaves. No fillers, no sweeteners, no blends.
- Ten seconds. One small scoop into a smoothie, juice, yogurt or water.
Our Story
From A Few Trays To Your Table
Every jar starts the same way it did in 2022: a handful of trays, a lot of light, and no shortcuts. Here's how a hobby became the greens your favorite kitchens can't cook without.
It started with a few trays.
We took our greens to the market.
The stall became a storefront.
Local chefs tasted the difference.
We turned our harvest into powder.
Then a school district called us to grow for them.
We grew up. So did our look.
Featured in Staples.
Stocked on shelves.
Schools asked us to teach.
We opened a poke shop.
Milo writes on Sundays
One letter a week from the farm.
What's in the trays, what's on Friday's bowl, and one thing Milo noticed that he couldn't stop thinking about. Short. No coupons. Read in the time it takes the kettle.
Honestly? Some weeks it's mostly about a tomato.