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Contact Us: gratefulgrowz@gmail.com; 440-812-4113 

FROM SEED TO MICROGREEN HARVEST

• Microgreens contain 4 to 40 percent more nutritional value than the adult version providing a quick, easy, and flavorful way to get an extra burst of nutrition to breakfast, appetizers, entrees, juices, sandwiches,  wraps, and snacks. Kids love them too!
• I am committed to providing our customers with microgreens grown from heirloom, non-GMO seeds with no artificial herbicides or pesticides to ensure we grow the healthiest and most nutritional microgreens for you. 
• It takes approximately 8 to 14 days to grow most microgreens. But some, like beet and cilantro, take as long as 18 - 21 days, which does affect how quickly they are available after you place your order.
• Microgreens start to lose their nutritional value after harvest, so we harvest 24 hours or less before pick up to ensure you receive the most nutritional microgreens possible.
• We do not wash the microgreens prior to packaging so they will stay fresh longer. (No one wants soggy microgreens a few days after purchase. )
• Freshly harvested microgreens should last approximately one to two weeks in your refrigerator with proper storage.  ** We recommend placing a paper towel underneath your microgreens in the container to reduce condensation caused by refrigeration. 
• Thoroughly wash your microgreens before consuming.

FROM MYCELIUM TO MUSHROOM HARVEST

• I offer gourmet mushroom varieties that can be difficult, if not impossible, to find in stores because many varieties of mushrooms do not tolerate shipping.
• Mushrooms are also nutrient-dense, just like microgreens, containing numerous vitamins, minerals, antioxidants, and amino acids that can potentially boost our immune system, reduce cholesterol, support cognitive function, heart health, and bone health just to name a few benefits.
• I utilize liquid cultures and organic grain spawn to make our fruiting blocks to ensure the highest quality and nutritious mushrooms.
• Some varieties can take up to 3-5 months to reach the harvest stage, which could determine availability. Who knew?
• I take the utmost care to safely and carefully manage our entire process to ensure you receive a high-quality product.
• Our mushrooms are harvested less than 24 hours before pick up so you receive the freshest mushrooms possible. 
• Freshly harvested mushrooms should last approximately one to two weeks with proper storage. **Some mushroom varieties, like pink oysters, do not do well in the refrigerator. Check the label for storage recommendations
• To maintain freshness, we do not wash our mushrooms prior to packaging, so thoroughly wash them before consuming.

PREORDER and SUBSCRIPTION DETAILS

• When you e-mail, text, or fill out the online order form to Preorder or start your reoccurring CSA subscription, you will be able to select the gourmet mushroom and/or microgreen varieties, the quantity of each, how often you want to receive them, and the most convenient pick-up location. Price will be determined based on the varieties and quantities you select.
• Single preorders can also be made by choosing currently available microgreen and mushroom varieties or by custom ordering for a one-time pick-up.  If it is a custom order, again, the items will not be available for approximately 14 days. Billing will occur at the time the order is placed. 
• We custom-grow our mushrooms and microgreens to order just for you so they will be at the height of freshness containing their peak nutritional benefits when we harvest them for you. 
• After your first subscription order, your selected microgreens and/or mushrooms will be ready to pick up every week or biweekly, whichever you choose.
• Subscriptions will be billed in 1-month increments at the time of the first order. 
• Subscriptions will be automatically billed on the 28th of the month preceding the next eight-week cycle if not canceled 14 days prior to the end of the eight-week cycle.
• Varieties on subscription can be changed at any time, but the change will not be available for approximately 14 days unless we happen to have excess at the time of the change. Depending on the new variety or quantity selected, there may be an additional charge at the time of the change.
• Microgreens and Mushrooms are also available at Good Local Market - Lakewood Village, Dallas, TX on Sundays, 9 am to 2 pm at the Farmers Market.

Lion's Mane Recipes

Lion's Mane "crab cakes "  (2 servings)  

Ingredients

½ lb lion’s mane mushrooms

¼ tsp salt

2 Tbs water

¼ c onion, minced

¼ c red bell pepper, minced

1/c panko breadcrumbs

¼ mayonnaise

2 Tbs chopped fresh cilantro (or flat leaf parsley)

1 Tbs Worcestershire

1 tsp Old Bay Seasoning (or a mix of paprika, cayenne, salt)

1 large egg

Salt to taste

Flour for dredging

Olive oil 

Directions

1. Shred lions mane into pieces resembling crab meat.
2. Place shredded mushrooms in a medium saucepan with water and salt, cover and cook 3-5 minutes until mushrooms are wilted.
3. Drain and let mushrooms cool until you can handle. Squeeze all the water from mushrooms.
4. Prepare cake batter by mixing the next 9 ingredients until combined. Add the drained lion’s mane to cake mixture and mix well. 
5. Let mixture chill 15- 20 minutes (a few hours to overnight is even better) 
6. Form cakes into 4 oz patties 
7. Heat oven-safe skillet ( I prefer cast iron) containing a small amount oil over medium heat
8. Heat oven to 350
9.  Dredge cakes in flour. Shake off any excess flour
10. Place cakes in heated skillet and cook until lightly browned, flip the cakes and place the pan in oven and cook 10 min or until hot.
11. Remove skillet from oven once cakes are hot and serve. I like serving with a spicy mayonnaise and salad or in a bun like a seafood burger.

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Chestnut Mushroom Recipes 

Chestnut Mushroom Bourguignon ( 2 servings)

Ingredients

2 Tbsp olive oil  1 ½ cup sliced chestnut mushrooms
1 small onion thinly sliced
10 baby carrots sliced lengthwise in half
1 garlic clove, minced
1 ½ Tbsp flour
¾ c full-bodied red wine (burgundy)
½ cup boiling water 1 teaspoon vegetable stock powder
1 Tbsp tomato puree 1 tsp fresh thyme
Instructions

1. Heat oil in a large skillet over high heat. Add onion, carrots, and garlic. Sauté until onions tender.
2. Add mushrooms and sauté 2 minutes
3. Add flour and stir to combine, then add red wine.
4. Bring to a hard boil for 1 minute, then add water, stock powder, tomato puree, and thyme. Stir to combine. 
5. Reduce heat to medium and cook until a shiny sauce is formed and mushrooms are cooked but not squishy.
6. Add black pepper and salt to taste
7. Serve over mashed potatoes or egg noodles.

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Oyster Mushroom Recipes

  Thai Oyster Mushroom Noodle Stir Fry
( 4 servings)

Ingredients

7 oz oyster mushrooms  

7 oz rice noodles 

5 oz firm tofu 

5 oz broccoli  

4 cloves garlic, minced 

1 red chili, minced for extra spicy (use ¼ of chili for mild) 

1 c fresh basil leaves 

½ tsp dried mint or 3-4 leaves fresh mint leaves
1/3 c water
4 Tbsp soy sauce or coconut aminos or tamari
4 tsp granulated sugar 1 Tbsp vegetable oil

Instructions

1. Cook rice noodles according to package.
2. Bring a pot of water with broccoli (enough to cover broccoli) to boil. Parboil the broccoli in boiling water til tender but slightly crunchy.
3. Trim ends of stems off mushrooms and slice in ¼ inch pieces or tear with your hands
4. Press tofu to remove liquid, pat dry and slice into bite-size cubes
5. Preheat skillet or wok over medium heat and add vegetable oil.
6. Lower heat and add garlic and chili. Stir for 1 minute
7. Add soy sauce and sugar. Stir continuously until sugar is melted and sauces starts to bubble
8. Add mushrooms and tofu. Saute 5 min
9. Add parboiled broccoli. Saute 2-3 minutes. May need to add a Tbsp water if sauce is too thick
10. Add cooked noodles and mix well to combine and noodles are coated with sauce.
11. Remove from heat and add fresh basil and mint.