Author Description

In an age of ever-rising pollution costs and unpredictable weather conditions, why are Canadians eating kale trucked from Mexico? And broccoli grown in California? Why are Minnesotans eating produce grown in Texas?With the exception of alfalfa sprouting in a Mason jar, microgreens are the closest thing you'll find to local and near-effortless food production. Delicious and reportedly more nutritious than their full-grown counterparts, the future is here.This book is true to its title. It bypasses the science and philosophy of it and gets straight to the get 'er done part. With 24 color photos and easy-to-read text, this book takes you step by step through what you need to get started growing microgreens, how to plant and how to harvest them. In virtually any environment, in less time and with much less expense and bother than it takes you to drive to the supermarket in every kind of weather to buy wilted vegetables shipped from distant lands, you can harvest fresh food in your own home.