Urban farmers at the three-acre Miami Green Railway Organic Workshop are harvesting herbs and vegetables soon after just a week or two of growth, to feed a growing demand for microgreens at restaurants and grocery chains including Publix. The urban farm also grows full-sized vegetables and herbs. "For me, the product's taste and appearance really sets it apart," said Yardbird chef Jeff McInnis. "We love using the celery to serve with our pimiento cheese and kale for items like our big kale salad."

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