Microgreen of the Month: Red-Veined Sorrel

One of our most popular (and pretty) microgreens is citrusy Red-Veined Sorrel. We harvest it at the baby leaf size so it is super tender and at the perfect stage to use directly as a garnish. (FYI — if it’s grown to full size, you need to…

Changemaker of the Month: Tim Mclaurin

Tim joined the greenhouse crew the day we opened our doors in 2016. He's played an integral part in building our culture and sharing Vertical Harvest pride with the world. He is an advocate for people with disabilities and very open about his…

Edible Flowers Bloom in the Greenhouse

If you frequented the farmers market in Jackson this past summer you probably spotted the debut of our edible flower mixes. Their popularity told us we were on to something. Vertical Harvest is now poised to go “all in” on these vibrant…

Podcasts Feature Our CEO, Nona Yehia

Podcasts are a booming business nowadays, lending insight and introspection on topics far and wide. Nona Yehia, our co-founder and CEO, has been a popular guest recently on programs as diverse as The Evolving Digital Self, which explores conscientious…

Compostable Changes Make the Greenhouse Even “Greener”

Vertical Harvest is paving the way to an even more sustainable future with two recent changes: Transforming the vast majority of our produce waste into fertilizer, and Switching to 99% compostable packaging  Greenhouse Waste = Fertilizer Working…

Introducing Thanksgiving Harvest Boxes

For most folks, Thanksgiving will look a little different this year — with friends and family at a (social) distance. But that doesn’t mean we can’t all celebrate. We just need to get creative. So we're introducing the Thanksgiving…

Recipe: Daikon and Cucumber Salad

Ingredients: 2 large cucumbers 3 ounces daikon radish microgreens sesame horseradish vinaigrette Dressing 1 medium shallot 1/3 cup red wine vinegar 1 cup sesame oil 2 tablespoons fresh horseradish Instructions: …

Recipe: Sunflower Power Salad

Ingredients: 1 large head red cabbage, shredded 1 pound of greens 2 cups packed sunflower microgreens 1 bunch fresh cilantro, chopped 1 cup toasted sunflower seeds Preparation: Preheat oven to 350° Fahrenheit. …

Recipe: ROASTED PEPPER FRITTATA WITH CHERVIL

Ingredients: 1 red bell pepper 1 yellow bell pepper 1 orange bell pepper 3 cloves minced garlic 2 teaspoons balsamic vinegar 3 ounces chervil microgreens for egg mixture 1/2 ounces of chervil microgreens for garnish …

Recipe: Miso Mushroom Ramen

MISO MUSHROOM INGREDIENTS 1 tablespoon oil 2 lbs. button or crimini mushrooms (see notes) 3 tablespoons softened butter (vegan butter, if needed) 2 tablespoons miso paste (gluten-free, if needed) 2 garlic cloves, very finely…

Recipe: GOAT CHEESE POLENTA WITH ROCK CHIVE

Ingredients 3 cups water 1 cup quick-cooking polenta or grits 2 tablespoons unsalted butter 4 ounces goat cheese, plus extra for topping Salt and black pepper 1 tablespoon olive oil 12 ounces mixed mushrooms, sliced …

Recipe: Lettuce Cups with Roasted Root Veggies & Moroccan Spices

Ingredients: Quinoa Vegetable broth 1 pound beets 1 pound carrots ½ teaspoon of cumin ½ teaspoon of coriander 1 pinch of allspice  Lemon juice Olive oil Greek Yogurt Vertical Harvest Butterhead Lettuce Instructions: …