Today is going to be a harvest day for three more trays of greens (another entry to follow at harvest) so we decided to use remaining Crimson Tide Mustard and Blue Curled Kale that we harvested earlier this week. Here is a photo on this incredible lunch. The broth was made with the leftover bones, etc from fresh fish that was given to us. We cooked it up to create a savory broth to which we added miso to make a miso soup. We took some fresh noodles and added to it some thai basil and green onions from our garden and topped it off with the microgreens. The flavor mix was out of this world ... the thai basil combined with fresh green onion and the tangy (wasabi like) taste of the microgreens was more than great ... it was, as they say in the islands ONOLICIOUS !!!
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