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.
Order by Tuesday 9pm for the Thursday cut.
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Nothing is charged here. Josh confirms the harvest date and takes payment on handover, by card or cash.
Seed goes into soil under a weighted blackout dome. Bottom-watered, never sprayed.
Trays come into the light. Leaves green up over about thirty-six hours.
Cut with scissors in the morning, packed cold, and out the same afternoon.
Pickup between three and seven, or delivered within twelve miles.
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 How this one is grown on any variety above to see the current Garden Bench version.
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.