Our Story:
Hello, I am Mahi R, and I am the microgreen farmer behind The Chef’s Greens. The way The Chef’s Greens came in to being is a natural and gradual progression of my interest and passion with plants and gardening in general and my desire to raise a healthy family while still not being the mean mom. We are a wonderful family of four with my husband and 2 young boys. Somewhere in 2018 when my boys where in their early grade school, having them eat vegetable and greens started to get more and more difficult. Disguising them in sandwich, lasagna or pizza only did the trick for so long — the greens or the vegetables were big and bulky.
I was constantly discussing with my family and friends circle or searching the internet to find creative ways for my boys to consume their share of greens and vegetables. I was already home-growing tomatoes, beans, mint etc. involving my boys in that journey. While it may have helped for a season, the struggles immediately came back the next time.
It was during this time I came across microgreens and decided to try them from a local farmers market. I liked how easy it was to include them in my cooking and my boys liked how small they were, and it was not bulky or “other-worldly” as my boys put it. And to my surprise my husband liked these very much due to its flavor and color. So, everyone in the family was consuming the greens and each person has their own favorites. Encouraged by the fact that greens were being consumed by the entire family, I did more studying about these microgreens and decided to grow them myself.
My background in plant gardening definitely helped and after months of experimentation and hard work and lots of patience, I was successfully growing different varieties of microgreens for my family, and they were consuming it without complaining – yes still different flavors for each family member – and I felt happy and proud at the same time. And based on several leading research articles, these microgreens are full of essential nutrients including antioxidants, carotenoids, and have much higher nutrient density compared to mature greens. Please refer to the benefit section to learn more about these tiny superfoods.
Then while discussing with family and friends, I came to know several of them with children in the same age group faced similar struggles with vegetable eating and many of them did not have the time for searching or growing their own greens and after sharing my story, they started to use the microgreens I was growing with similar success. I also found out from my study that these microgreens are growing popular among chefs and caterers and slowly making its way to the general households.
That’s when my husband discussed the idea of making this family journey and success in to a business venture to provide the local community the opportunity for the same success we had with our family, to include healthy servings of vegetable greens into their daily meal courses and also make it very affordable for households to enjoy the unique flavors and health benefits of microgreens that restaurant and gourmet chefs have already known for some time – thus The Chef’s Greens was born.