If you need a little healthy variety in your mealtime, a great thing to pick up is some fresh and delicious microgreens, which Barefoot Farms has in spades – despite the fact that the hydroponic greenhouse doesn’t use dirt.
Owner/operator Dale Mohr has been experimenting a little bit with different species of microgreens, in which the premature sprouts of different plants get harvested early and add a concentrated pop of flavour and nutrients to whatever you decide to add them too.
“You can mix them in a salad or put them on a sandwich, anywhere you want to add a boost of flavour, and they’re super healthy,” said Mohr. “There is three times the goodness on average of the fully grown plant, so that speaks to the amazing goodness in the seeds themselves. I grow them on hemp fibre mats that I get from Edson, Alta., and the seeds from Mumm’s Sprouting Seeds in Saskatoon, Sask..”
On average, microgreens only take between 10 and 14 days, whereas Mohr’s other leafy greens in his greenhouse can take between 30-50 days.
“Borage microgreens can replace a cucumber in a salad, with little need for prep,” said Mohr. “And, I’m never going to need to grow garden peas again. In my mind, the microgreens have way more flavour and half the effort.
“The radish microgreens also come out tasting like a radish, but not like when you sometimes eat a radish that can be woody or bland sometimes. The microgreens nail it every time with great flavour and finish with a burn. I don’t think I’ve made a sandwich in the last year without putting some on.”
Mohr also has some broccoli, onion chives and garlic microgreens on the go.
The remainder of his greenhouse is still well stocked with the variety of different green heads in his completely hydroponic setup, powered by the natural energy of the sun much of the time with some support from artificial lights when needed.
“My dill and arugula is really taking off,” said Mohr. “There’s amazing benefits and great flavour. The arugula has basically gone from being an addition to a salad to people making whole salads out of it. Now, I’m offering a younger and older variety so you can get different textures and taste profiles.”
Mohr continues to grow beet tops, bok choy, swiss chard and kale, along with the different lettuce varieties like romaine and tropicana.
Mohr is also nearly three years deep into his Barefoot Farms business, having started it soon after moving back to his home region of Minitonas, from his lucrative career in the western Prairies.
While he began his business for the love of growing food and being able to work for himself to make a living, he finds that he has even grown as a person in that time.
“I thought the people would be my least favourite part of the process, and I’m learning that it is becoming my favourite as I explore that side of my personality,” said Mohr. “I’m seeing if I can grow what my customers need.
“This has taught me how to be a member of the community, which is the part I’m most excited about diving into. And, this community is awesome with the variety of people that come through my door.”
Mohr has also learned – with first hand knowledge – about operating a small business, about where it is worthwhile to spend money, and about not feeling bad if he is to charge a bit more for an item if it makes sense for his business, as compared to a grocery store.
He’s also had to reduce the hours that he is open, down to Wednesday-Saturday from 11 a.m. to 7 p.m., to allow for more time off and a better work/life balance.
“I’m better functioning when I’m here if I take a break,” said Mohr. “And, I’m usually always here because my controls are manual and things can heat up in a hurry if you don’t watch (the temperatures). The lettuce is the biggest tattletale, where the tips will burn if it gets too warm.
“I used to be a cog in a machine and now I’m the whole machine. It’s fascinating what you learn as a small business. I’m hoping that if I can get the product right and the people right, the end of the month will take care of itself.”
Barefoot Farms is located just outside of Minitonas, about 1.5 miles west of the Minitonas Hotel.