Recently, Chef Luke Landmesser, head chef of Germantown Academy's dining service, Meriwether-Godsey, approached Lower School science teacher Lisa Martin with the idea of growing microgreens for the kitchen as a fun way for the Lower School students to be interactive with items on the menu. As it turned out, the second grade regularly grows microgreens as part of their science curriculum.
Microgreens are the young seedlings of edible vegetables and herbs harvested less than 14 days after germination. They are typically used as flavor accents and garnishes. However, research shows that microgreens contain up to 40 times higher levels of vitamins than their mature counterparts.
“They are trendy in upscale cuisine and absolutely delicious, but Chef Luke and I like the fact that they are packed with nutrition," said Mrs. Martin, whose class raised an assortment of seedlings, including beets, Chinese cabbage, kohlrabi, broccoli, radish, spinach, and Swiss chard.
When Calla H. '27 and Alex G. '28 delivered the microgreens to Chef Luke on Monday, they insisted that he serve them in the lunch for our Early Childhood students. Kindly, Chef Luke gave them all to his colleague, Audrey, who garnished the scrambled eggs with them. Everyone wanted to taste them, and many begged for more!
For the remainder of the year, second grade students will continue to grow microgreens in my science classroom, but in far greater quantities—enough for Chef Luke to incorporate in many dishes to come.