Veganic Farming: The key to Veganics is really the soil. It must be supercharged with a wide array of beneficial microbes and fungi. This is the only way to make sure that everything you add is and stays 100% bio-available. Thus providing suitable nutrition from extremely low NPK. While also keeping plants respiring at full capacity by constantly devouring old dead root mass and keeping nutrients available through the entire acceptable pH range. That’s 5.5-7.0, rather than constantly adjusting nutrient solutions to keep it in the sweet spot. Adjustment of pH is virtually unnecessary when using Veganic nutrients in a Veganic medium.
The Safe Seed Pledge:
"Agriculture and seeds provide the basis upon which our lives depend. We must protect this foundation as a safe and genetically stable source for future generations. For the benefit of all farmers, gardeners and consumers who want an alternative,
We pledge that we do not knowingly buy, sell or trade genetically engineered seeds or plants.
The mechanical transfer of genetic material outside of natural reproductive methods and between genera, families or kingdoms, poses great biological risks as well as economic, political, and cultural threats. We feel that genetically engineered varieties have been insufficiently tested prior to public release. More research and testing is necessary to further assess the potential risks of genetically engineered seeds. Further, we wish to support agricultural progress that leads to healthier soils, genetically diverse agricultural ecosystems and ultimately healthy people and communities."
Micorgreen - (micro greens) are a tiny form of young edible greens produced from vegetable, herb or other plants. They range in size from one to one and a half inches long, including the stem and leaves. A microgreen has a single central stem which has been cut just above the soil line during harvesting. It has two fully developed cotyledon leaves and usually one pair very small, partially developed true leaves. The typical stem and leaf configuration for micro greens is about 1” to 1½” in height, and ½” to 1“ in width across the top. Microgreens can have surprisingly intense flavors considering their small size.
Microgreens versus Sprouts
Microgreens are not the same as sprouts. Some articles about microgreens characterize them as being very much the same as sprouts. There are several important differences. Understanding the different production methods of each can help clear up any confusion between them.
Sprouts are simply germinated seeds. What is eaten consists of the seed, root, stem and pale, underdeveloped leaves. The FDA seeks to regulate all businesses that produce sprouts due to numerous outbreaks of food poisoning (11 recalls/alerts in the past year alone). In 2011, 52 people died and thousands got sick from consuming organic sprouts in Europe. The European Food Safety Authority (EFSA) has now warned consumers against eating sprouts or sprouted seeds unless they are thoroughly cooked. Salmonella and Escherichia coli O157:H7 have been the major causes of sprout-associated illness outbreaks. Commercial sprout processors must follow rigorous FDA Guidelines for production that include multiple laboratory tests of each batch for the presence of pathogenic bacteria, to minimize the threat of food borne illness. Despite rigorous efforts to reduce food borne illness caused by sprouts, more and more restaurants are no longer able to cope with the risk and have removed sprouts from their menus. In October 2012 one of the nation’s leading food retailers; Kroger announced that it would no longer sell sprouts in it’s supermarket chains because of the potential for food borne illness. “Sprouts are unavoidably unsafe products” said Caroline Smith DeWaal, Food Safety Director of the Center for Science in the Public Interest. Walmart Stores discontinued selling sprouts in 2010.
Real people, using real organic soil to grow real Non-GMO, organic food!! All seed stock is sourced out through certified non-gmo/organic sources.