Joe Alvarez (pictured left) is the founder, creator and farmer at High Ridge Hydroponics, and grows and sells microgreens, lettuce, herbs, and wheatgrass to local restaurants, shops, and families in Ridgefield and around Fairfield County.
Our farm is in production 24/7/365. While outdoor based CT farms are planting cover crop in their fields and preparing for winter, we are ramping up and getting ready for our peak growing season. In the winter, we can produce microgreens, wheatgrass, hydroponic leafy greens, herbs, edible flowers and more. It would be near impossible to grow these same crops in the below freezing temperatures and low light conditions of Connecticut winters without a heated greenhouse. For this reason, most consumers source their produce from distributors who resell produce grown thousands of miles away in warmer climates like Southern California or Central American. However, when ingredients travel from across our entire nation on a truck or are flown in from other countries, the flavor diminishes and it becomes less nutritious.
Microgreens are vegetable greens (not to be confused with sprouts or shoots) harvested just after the cotyledon leaves have developed (and possibly with one set of true leaves). They are grown or purchased by people focused on nutrition, or else are used as both a visual and flavor component, primarily in fine dining restaurants. Chefs use colorful microgreens to enhance the attractiveness and taste of their dishes with distinct delicate textures and unique flavors, such as sweet and spicy. Microgreens are smaller than “baby greens” (e.g. spinach, kale, arugula, radicchio), but harvested later than sprouts (e.g. broccoli, mung bean, soya bean, wheat, and sunflower). Among upscale grocers, they are now considered a specialty genre of greens, good for garnishing salads, soups, sandwiches, and plates.
LIMITED SUPPLY, ORDER EARLY. Orders may be substituted depending on availability.