The other day, I shared that I’ll be closing down Microgreens for Profit. I want to expand on that for those who missed the post or had questions. Here’s the reality: ✅ My goal has always been to help serious growers build real businesses. ✅ Managing multiple groups has slowed that down. ✅ I’d rather put all my time and energy into ONE place where growers can get the coaching, tools, and real answers they need. Microgreens Business Coaching is that place. For those of you ready to take this seriously — whether you’re just starting or growing full-time — that’s where you’ll get my full support, resources, and weekly calls. This group will stay open for a few more days, then everything moves over. If you want access to: ✔️ Monthly coaching call ✔️ All my tools, apps, and spreadsheets ✔️ A private community of serious growers Join here: https://www.skool.com/microgreens Let me know if you have questions — I’ll be in here for a few more days before we shut this down.

After harvesting, what do you do with all of your used soil? As I'm starting to slowly but surely increase production, the soil problem is also increasing 😆 I grow in an apartment so I don't have a good place to properly compost it. I've been keeping it in a tote and when I go to see family every few weeks I empty a few bags on the edge of their woods or in their small compost bin. They also live 45 mins away so it is not an efficient or sustainable longterm solution. I thought about the possibility of reaching out to the Ag department of the state college in my town to see if they would/could take it. Any suggestions for effective ongoing solutions that you have tried or are currently using?

My goal is to have a 150-200 tray setup. Currently at 20 trays I can use our personal fridge for storing clamshells overnight with our regular food for a single farmers market. Thinking ahead to additional markets and restaurants/distributors it’s clear a dedicated refrigerator is a must. If settling at 150-200 trays a week can a single size commercial unit work knowing I’m harvesting, storing, selling, and then doing that again a time or two each week or is a double door commercial unit best?

Hello, I was wondering if there is anyone in this community that does grow or has tried growing microgreens outside? Is this possible? What kind of setup do you need? Which microgreens grow best in this environment? What best advice and recommendations would you give to someone who is considering trying this? Thanks!

First a thank you to @Mike Hicks for creating and sharing the content and to everyone who has posted topics and comments. It’s been helpful. I’m fairly new to microgreens and have been gearing up to sell at farmers markets as well as restaurants/chefs. Currently I have 30 trays and just ordered 30 more. I’ve had good success with peas, broccoli and radish. Growing True Leaf Market’s basic organic salad mix has been met with ok results but I’m thinking more seeds need to be added than they recommend to get better density. Those 4 will round out my basic offering for a while. Everything is growing on food grade silicone mats using Bootstraps shallow mesh trays. (No need for the mat with peas) I’m fortunate to have a great 12 x 20 room in the basement and based on my business plan that should be more than enough so expenses can remain low and profits can hit my goals. Again, thanks to all of you for what you’ve shared. I hope to add value to the conversations.