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…
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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…
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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…
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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: …
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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. …
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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 …
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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…
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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 …
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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: …
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Recipe: Tomato & Mozzarella Skewers with Micro Basil

Ingredients: Vertical Harvest Teton Tomatoes Vertical Harvest Live Micro Basil Small Mozzarella balls Pine Nuts Balsamic Olive Oil Pesto (local: chasing paradise) Optional: Roasted garlic olive oil Instructions: …
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Broccoli Microgreens Salad with Kimkraut, Avocado, and Lemon Hummus

Ingredients 1 cup broccoli microgreens ½ cup kimkraut (or comercially prepared beet-based saurkraut) ¼ avocado, sliced into small pieces 1 Tbl salted sunflower seeds 2 Tbl Annie’s Goddess Dressing (would also be good with a simple homemade…
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Summer Daikon Rolls with Avocado and Micro Greens

Ingredients 1 tablespoon tamari or soy sauce 1 tablespoon rice vinegar 1 tablespoon grated galangal Juice of 1 lemon 1 large daikon radish, sliced thinly into 12 long strips 12 shiso leaves 1 ripe avocado, finely…
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