Search query: Urban farming techniques
Video title:  like almost like the farm is in their kitchen microgreens started off as a pretty decoration and then true chefs started using it as an ingredient you know today the chefs I work with I mean I only work with chefs that are using it as ingredients the minute they say oh this if I ain't get introduced to a new restaurant they're like oh this will be nice on the side of the plate I'm like sorry so yeah I mean they do you know might they are delicate but you know the good chefs know how to use them so now we are in the indoor facility at good water farms which we are growing under artificial light what I found is that the Basil's love the artificial light and right here we have some small Genovese basil we have some baby dark opal and over here we have cilantro we have a lot of different varieties here probably any given time 32 different varieties and microgreens depends on the season I think the way that I decide it's the process of working with the chef's that's the fun of it all it's like the creative process working with the chefs of like okay what varieties are we going to grow up here we have red shiso this is one of my biggest sellers it's a it's in the mint family and Japanese so it kind of tastes like it has like a little bit of a cinnamon flavor to it I love it then we jumped to amaranth and this is like really pretty you can see the red microgreens are anywhere from 11 to 30 days and then harvest and then in the field it's you know 120 days so it's a lot shorter time you know where the