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Thank you Charlie Trotter from Cahaba Club Herbal Outpost
- for among other things the Microgreens Industry. America misses your guidance and pioneering spriit.
By: Cahaba Club Herbal Outpost
Charlie Trotter, the definitive Top Chef and author of a dozen cookbooks, passed away on last Tuesday, "had a huge impact not just on our Cahaba Club (http://www.cahabaclub.com/)
Before chefs in our Nation knew about the healthy aspects of Microgreens, chefs asked, 'Why didn't you let it grow up?” What are you doing picking them so young?' When Chef Trotter said he would like to have healthy-conscious baby greens that were young and more tender but, full of flavor and is different than what anybody else is doing, Microgreen farms like Cahaba Club Herbal Outpost (http://www.cahabaclub.com/
At that juncture:
Trotter was worn-out with using mesclun (the salad mix of baby lettuces), baby arugula, tiny chervil and assorted baby endives that were ubiquitous in the '90s, needed something new that would blow his customers away. Before Chef Trotter there wasn’t an example of a chef using immature food products. He really pioneered it. Growing specialty microgreens and microherbs for the premiere chefs, not just micro-lettuces and heirloom tomatoes, baby squash, baby carrots, golden pea tendrils grown in the dark, grew from with Chef trotter’s need to surprise his guests with every plate.
On a 10 acre microgreens farm that is chock-full of football-field size Greenhouses, just outside of Tampa, Florida, Cahaba Club (http://www.cahabaclub.com/
There have been a lot of farms that watched what chef Trotter did over the years and grew stylistic foods that he required. He has done more to influence American agriculture than any other chef. His constant philosophy of the pursuit of excellence, he was constantly searching and pushing for what had never been considered before: the flowers of vegetables (garlic blossoms and carrots make a beautiful flower), rather than the root of a plant that had traditionally been grown for cookery.
Trotter worked closely with the farms like those akin to Cahaba Club Herbal Outpost (http://www.cahabaclub.com/
Microgreens , simplified:
In recent years, the dated plate garnish concept has been refreshed by the emergence of Microgreens. Microgreens are simply young versions of herbs grown from the same seeds as “normal” size plants. At Cahaba Club Herbal Outpost (http://www.cahabaclub.com/)
Though there is research supporting the claim, the belief that microgreens are a natural super food has soared along with their popularity. The USDA is currently in the preliminary stages of a nutritional study (http://pubs.acs.org/
Cahaba Club Microgreens Pack Nutritional Punch:
When some chefs visit Cahaba Club (http://www.cahabaclub.com/)
Researchers found microgreens like red cabbage, cilantro, and Diakon radish make beautiful and extremely healthy garnishes for any recipe that needs a little sprucing up. Many chefs use their taste profile to match the recipe where they are added.
Researchers evaluated levels of four groups of vital nutrients, including vitamin K, vitamin C, vitamin E, lutein, and beta-carotene, in 25 different commercially grown microgreens.
The results are published in the Journal of Agricultural and Food Chemistry.
Vitamin C, vitamin K, and vitamin E levels were highest among red cabbage, garnet amaranth, and green daikon radish microgreens. Cilantro microgreens were richest in terms of lutein and beta-carotene. All of these nutrients are extremely important for skin, eyes, and fighting cancer. Microgreens were superior in nutritional value than the mature plants in some cases 4-6 times more concentrated than in the leaves of a mature plant.
Cahaba Club Aptitude:
Cahaba Club Herbal Outpost (http://www.cahabaclub.com/)