Grown under lights in a converted garage, harvested with scissors, and in your hands the same day. Nothing sits in a cooler for a week.
Currently out of stock. Browse the varieties and grow notes below.
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Nothing is charged here. Harvest timing is confirmed before handover; payment is by card or cash.
Seed is weighed for the variety, soaked when needed, and spread evenly into a clean tray or grow system.
Each crop follows its own covered or weighted stage until roots anchor and the shoots are ready for light.
Trays move under lights with airflow and measured watering. The exact cycle depends on the variety and room conditions.
Greens are cut at the target stage, packed promptly, and matched to the confirmed pickup or delivery window.
The short version of what sits behind each tray.
Most batches start in a shallow 10×20 tray with a clean soilless medium or grow mat. Seed is weighed for the variety, kept evenly moist through germination, then moved under lights with airflow. Bottom watering keeps the edible canopy drier than overhead watering.
The exact seed rate, blackout time, water use, and harvest day are treated as a recipe rather than a rule. Open View grow notes on any variety above to see the current Garden Bench method.
Hydroponic mats, NFT channels, and ebb-and-flow can take the same crop further toward a measured system: source-water quality, nutrient concentration, pH, electrical conductivity, temperature, and oxygen all become part of the grow.
For short-cycle microgreens, more fertilizer is not automatically better. Garden Bench starts conservative, measures what happens, and uses the batch journal to decide what to change next.
Living trays keep for about two weeks on a windowsill. Cut yourself a handful and the rest keeps growing. Clamshells hold five to seven days in the fridge, unwashed until you use them.