Our Beginning

Project Microgreens took root in founder Kimberly’s backyard. Her family had a need for fresh organic produce since they became dairy free, meat free, fast-food free, and high need for nutrient dense, cruciferous vegetables. She started with planting trays of microgreens and dreamed of a salad bowl greenhouse, full of dark leafy greens to come out and cut what she needed for the meal. Her husband, Doug loved to build, and put her dream greenhouse into action from grid paper design to legit building it, for he is an aerospace engineer by day. She planted her dream ‘salad bowl greenhouse’ full of chard, kale, mustard greens, arugula, radishes, beets, green onions, garlic chives, and tray after tray of a variety of microgreens; radish, arugula, broccoli, mustard greens, sunflower shoots, pea shoots, nasturtium shoots. She then began to dream and build covered raised beds (greenhouse) full of broccoli, several varieties of cabbage, cauliflower, celery, bok choy, sweet peas, Spanish onions, and garlic. These Greenhouses would protect the plants from the pacific northwest pests away; slugs, cabbage moths, squirrels, rabbits, and birds, from destroying her garden. The two of them put their heads together and designed a walk thru greenhouse with lot’s of windows and 2 doors, to vent it, on hotter days. Well, the right combination of dirtless soil, and soaker hose irrigation produced a successful garden. The greenhouse proved to keep the pests away, and when it came time to harvest she gave extras away to neighbors. Kim began to see drastic improvements in her families health and thought that others on her block could benefit. She began cutting microgreens, and offering extras to neighbors. After cleaning and cutting dark leafy greens, tossed with lemon juice, and toasted sesame seed oil in gallon bags, became popular, she asked for donations toward a seed fund, and began to dream of teaching other women to grow microgreens and salad bowl greens for sustainable produce. How wonderful to help others learn to grow seeds into shoots, and get 4x higher nutrients than mature plants. It takes 2 weeks to yield and have as many shoots to top every meal; egg/veggie skillets, rice bowls, noodle bowls, wraps, salads, soups, chowders, etc. Garden dreams can come true. Take steps towards growing seeds in ‘yard to table’. The closer we get to growing our own organic food, the closer we get to healing our bodies daily.

Kimberly, began to grow her dream cruciferous gardens in her 2 different styled greenhouses. She then realized her grocery store runs became less and less. Reducing her foods down to wholefoods, herb gardens, microgreens, salad bowl greens, cruciferous veggies, this now became a sustainability garden, realizing she could live off these foods. She and her families different health needs were met. Even, the need for all medicines, were gone. Excess weight remained off, more energy, absence of foggy brain, feeling very healthy.

A friend came over and wanted to learn how to grow microgreens. While sprinkling her seeds on the soil, she said, ”this is a need for others; to learn how to grow their own gardens. You’ve got something here. Have you ever thought of teaching microgreen classes?” I thought about it, and loved the idea of helping others become sustainable. “Your husband should market and sell his greenhouses.” The perfect solution for PNW gardening and to be able to grow your produce all year around.

Kimberly now teaches microgreen classes= supplies provided + 1 hr class instruction. Doug and Kimberly are now scheduling consultations, to design the perfect kitchen garden for your yard. It can include herbs, and flowers, too.

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Our Mission

I have a passion to grow healing foods and to teach others how to be sustainable. To combat obesity, sickness, and disease through growing, and eating organic produce. Be sustainable, nourish our bodies, help our neighbors with healthy food options, build greenhouses for those seeking 4 seasons covered gardens in the Pacific Northwest, PNW. The Lord gifted us seeds, to grow plants, to heal our bodies, and its everything we need from seed to harvest.

A solution to the new virus, rising food prices, let us help you start growing microgreens, build greenhouses, and love being in our peaceable gardens. I’ve seen a significant improvement in our mental, spiritual and physical health. Just the perfect balance needed in this season. Other than lowering obesity, blood pressure, and depression rates, this opportunity to build a garden business is bringing a balance of putting our peaceful gardening into practice, experience sustainability, which we hope to teach others, too.