Chino Valley resident Christina Chadwick is an expert in micro-greens, a healthy food many people may not be aware of.
"Micro-greens are tasty seedlings that emerge after sprouting their first true chlorophyll-rich leaves, which is the next stage from a sprout," said Christina Chadwick of Chino Valley.
Christina comes by her knowledge of growing healthy greens honestly, as her father was a research chemist and one of the early pioneers of nutritional science.
"I have a background of natural health. My father believed that Mother Nature's cupboard is the best medicine. I have been sprouting since the 1970s, just for my personal use, but I recently resurrected my dream of doing a hydroponics greenhouse to grow culinary herbs and micro-greens," Christina said.
Christina has just started her little home business (Gaia's Garden, the name for Mother Earth) and grows many types of micro-greens, such as alfalfa, arugula, basil, broccoli, cress, kale, and red cabbage to name a few.
"Micro-greens are a versatile 'super-food' and always eaten raw. You can use these micro-greens anywhere you would use lettuce, like on salads, sandwiches, and hamburgers," she said.
Research has shown that the delicate shoots are every bit as nutritious as the adult-stage plants. The added bonus is that they are easily absorbed and digestible," explained Christiana.
Christina said micro-greens take only from 7 to 14 days from planting to harvest. When the greens are ready, Christina takes them to sell at the Chino Valley Farmer's Market (in the Walgreen's parking lot) every Thursday.
"I enjoy growing these greens, because I can be at home growing nutritious plants which is my joy. I feel I am part of a growing movement, taking charge of our own health, and micro-greens fills that need," said Christina.
"I think of the earth as the garden planet and we are here to be good stewards of it."