Mico's Micro Farm

We get asked all the time whether freeze-dried is really as good as fresh, and we understand the skepticism because most dried greens are not.

The difference is heat. Traditional drying cooks the plant and delicate compounds don’t love being cooked. Freeze-drying works cold. Water goes from ice straight to v***r and the structure stays where it was. That’s why the nutrition holds. That’s why it still smells like broccoli when you open the lid.

For us it also means the greens we harvest on a Tuesday are shelf-stable for well over a year instead of five days. We don’t have to talk anyone into eating them before they turn. You keep the container next to the coffee and you use it when you want.

The best news?! Two containers gets you a third FREE right now, added at checkout automatically. No code needed. While supplies last so run and grab yours now!!

Not everyone lives down the road from us in Springville and not everyone has time use up fresh greens before they turn.

So we freeze dry them for you!

We have had it tested and our freeze dried microgreens hold 99% of the nutrient density of the fresh ones. Same soil, same hand harvest, same nutritional punch. You just aren’t racing a shelf life anymore. 👏

Scoop it into a smoothie or stir it into whatever you’re already making. Keep a container in your bag, your car, your suitcase.

If you’ve been wanting to try, this is the week to do it! This week only: buy any two containers of our freeze dried microgreens and we will throw in a small broccoli container for FREE! 🙌🏻 *while supplies last*. No code needed. Simply purchase any two microgreen jars and the third we will add in at shipping!

Any questions drop them here so we can help you out. Link in bio 💫

Gearing up for another big week on the farm. 🙌

💚14,500+ trays to plant.
💚7,500+ pounds of greens to harvest.
💚22,000+ trays to wash.
💚14,500+ trays to water by hand.

Every single one inspected by the human eye. The grind doesn’t end around here, and that’s exactly why what lands on your plate is what it is. Only the best for you. ❤️

I want to tell you what actually happens in here, because I’m proud of it.

We started in our spare bedroom, then a basement, then a 2,000 square foot space. We’re in 18,000 now and we can grow 7,500+ pounds a week. The seed comes from a local provider and we source it ourselves. It goes into Bio365 living soil, which is about as clean as soil gets, and that soil holds minerals in a way the plant can actually reach.

Our water runs through 7 stages of filtration before it touches a single seed, because water is most of what a microgreen is made of and we weren’t willing to guess.

We grow one variety per tray. No mixing, no shortcuts on the back end. Then we harvest, freeze dry, mill, blend, package it and we send it off to a third party lab. Not a lab we own. One that has no reason to be kind to us.

All of it lives on vertical racks in one building in Springville, Utah, run by a team of people who live within twenty minutes of it. What comes out the other side goes to more than 50 restaurants, onto grocery shelves, into our farm shop, and out the door as powder for brands who need an ingredient they can stand behind.

We did not know how to do any of this just a few years ago. We learned it because our son needed food we could trust and then it turned out a lot of other families needed the same thing. 💗

There is nothing about this operation we’d hide. Every input, every lab result, every stage from seed to scoop. We’re proud of it, and we hope you feel the difference.

This is Micos Micro Farm. 🌱