In 1987, shortly after graduating agricultural college, Jo Slegers built a greenhouse and began growing just one product – Boston Lettuce. Fast forward 30 years, and Slegers Greenhouses now grows over 47(!) different products that fall within four categories – lettuces, herbs, micro greens and greens.
For the final Sow and Tell of 2017, some of the most popular microgreens are on sale: Basil, Beets, Daikon Radish, Sunflower and Mixed Micros!! Find these by clicking the red ‘Sale’ tag on the website! The promotion applies to all deliveries made between December 5th – 8th 2017.
We are also pleased to announce a wide range of Microgreen Living Flats are also available from Slegers. You can find all of these products in the Slegers Microgreen category on the website.
The World of Microgreens
Nowadays Jo, and his wife Pauline, live on the farm and manage the greenhouse operation. In 2004, after many years of trialling organic methods, Jo and Pauline got their organic certification. Jo is very passionate about growing organically and maintaining a high standard of operations that is better for our environment.
If you’ve tasted their micro greens, you know yourself the potency of flavour and texture they embody. Part of this is because Jo and Pauline offer their greens as ‘living’ greens – which means they’re grown and shipped out as living root balls. The difference in freshness, taste and longevity of products grown and delivered living is noticeable. The ease of just snipping, rinsing and serving right away makes it seamless to serve your customers the freshest and most flavourful greens, micros and herbs.
Microgreens themselves are the young, tender green shoots of vegetables, greens and herbs. They are delicate, vibrant, packed with flavour and are nutritionally dense. It’s a stellar combination all round!
Check out this short video to hear from Jo & Pauline themselves about Slegers and get a glimpse of their greenhouses – shot and produced by our digital media specialist, Sara May!
Relationship With 100km Foods
Slegers was one of the first five producers to ever work with 100km Foods, and has been one of the most collaborative farm partnerships we’ve made! In the early days, Paul said their small orders would be piggy backed on FoodShare orders. Those orders consisted mainly of arugula, basil, watercress, boston lettuce and pea shoots for Il Fornello restaurants.
At that time, Owen Steinberg was executive chef of the Il Fornello restaurants. Owen, Paul, Grace, Jo and Pauline worked together to grow and package their exceptional products in a way that made the price point friendly for the wholesale market. In fact, it was Owen’s suggestion that Slegers be packed as a root ball instead of plastic clam/tray packaging to reduce costs – and as you may realize – that’s still how Slegers product is packaged today, This kind of collaborative effort between farm, distributor and chef is truly what can transform what the local food system is capable of! Since those early days things have only continued to evolve. Slegers products are one of our mainstay offerings, with a consistency of high quality that makes them an absolute chef favourite.
Chef Amy Mastrofini from Caffe Demetre had this to say about Slegers products: “We have started using the red veined sorrel from Slegers and its presence on the plate really elevates the dish to the next level. The taste is mild enough that it can be used on sweet dishes – a huge factor for us, because so many micro greens can have a very strong flavour that doesn’t always work with sweet dishes. The shelf life blew me away. The plants were still vibrant, fresh (and growing!) after 17 days in the fridge. At room temperature, they lasted about a week.”
Below is a picture of the red veined sorrel featured in a dish – looks beautiful, doesn’t it? We’re certain it tastes even better!
For this Sow & Tell, the final one of 2017, we want you to explore the vast range of products Slegers has to offer! Their Basil, Daikon Radish, Beet, Mixed and Sunflower Microgreens are on sale for the week of December 5th – 8th 2017.
A big thank you to Jo, Pauline, Sara & Connor for their help with this post!
By: Genrys Goodchild