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Indiana's smallest farm offers pounds of nutrient-dense plants

Hoosier Microgreens owner Alex Sulanke claims that his farm is "quite possibly" the smallest farm in Indiana--and at 120 square feet, that's not a big exaggeration.

"Microgreens are not a special plant, although they do have many special properties," Sulanke writes in a handout to customers. "Microgreens are simply a stage of growth which most plants go through. Microgreens are a superfood and a recent USDA study showed that microgreens typically contain 4-7 times the nutrition, by weight, of the same ploant fully grown. Microgreens aren't just nutrient-dense; they are also bursting with flavor and are a great addition to salads, soups, sandwiches, pasta, juices, smoothies and much more."

According to Sulanke, the microgreen stage of growth comes after the sprout stage. However, microgreens are not considered hazardous because, as the stems and first leaves of the plants, they do not contain the seeds, which can become contaminated by E. coli and other foodborne bacteria.

Sulanke said that he plans to expand the business beyond the guest room of his house, as well as expand the list of varieties he offers. He currently offers arugula, broccoli, cabbage, kale, mustard and radish. You can find him at the Indy Winter Farmer's Market Saturday mornings at the Indianapolis City Market.

According to the web site, Hoosier Microgreens seeds are GMO-free and organic.

Don't know what to make with your microgreens? No problem! Sulanke's handout contains two recipes.

Micro-Mustard Pesto--Place 2 cups mustard microgreens into a food processor. Add 2 roughly chopped cloves of garlic and 1 tablespoon of lemon juice and pulse. Add 1/2 cup shredded sharp cheddar cheese. Slowly add 2 to 3 tablespoons olive oil while pulsing to reach desired consistency.

Micro-Arugula and Apple Cheese Ball

Soften 8 ounces cream cheese at room temperature. Peel and dice 1 tart apple into 1/4-inch or smaller chunks. Roughly chop arugula. Stir apples and arugula into cream cheese. Shape into a ball and let rest in the refrigerator at least one hour or overnight.

You can like Hoosier Microgreens on Facebook at

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