How do you identify your trays? The current system I use is to label them with a removable sticker with the crop and expected harvest date.

This is a plant based recipe from, "Plant Based on a Budget." I'm not vegan, but I do eat plant based 95% of the time for health reasons. This yummy pepper is stuffed with seasoned quinoa (keen-wa), black beans, taco seasoning, onion, garlic, and corn. Put her in the oven in a baking dish and add enchilada sauce! This recipe is a keeper! I highly recommend BOTH Toni Okamoto's books if you are on a health journey but feel it is too expensive to eat clean. Every recipe I've made from both of her books have been delicious 🤤 Enjoy!

Oddly our broccoli is a bit wimpy this week, but the amaranth 😊 is making me happy. Just a touch of water daily… just enough to barely cover the bottom of the tray… works for us and our chefs. I’m hoping the broccoli will get jealous 😊. What crop is making you happy today?

I’ve been testing broccoli microgreens lately—since it’s one of my favorites, I was super excited to get it right. But every round so far has ended in... mold. Here’s the breakdown: Test 1: Total rookie move—I used way too many seeds. Mold city. Test 2: I dialed back the seeds, but probably overwatered. Mold again. Test 3: I moved my setup from my room to the living room for better airflow. I was hopeful —about 30% germinated by day 4—but the rest? Moldy. Test 4: I was feeling confident with this one... and boom, mold on day one 😅 I should have taken photos, but I suspect the trays are the issue. I’m currently using cheap, deep trays and not filling them all the way up, which might be causing moisture buildup. I’ve already ordered Bootstrap Farmer trays, so fingers crossed those help. I'm using coco coir, and I noticed after watering, the top stays moist, but the bottom stays dry. Is that normal? 🤷🏽‍♀️ For sanitation, I do mist with heavily diluted hydrogen peroxide before covering, and I only water once. I’m also wondering if the weight I’m using might be too heavy—maybe it’s time to try with less pressure. Anyway, just sharing the journey—failures and all! Learning one seed at a time 🌱

Every grower’s journey is shaped by local climate, available resources, and personal taste. Some of us are dialing in sunflower and radish, while others are pushing boundaries with wasabi mustard or purple kohlrabi. Questions for the group: Which microgreen or new variety are you determined to perfect this season, and why? What practical tweak such as lighting, watering schedule, or grow medium do you believe will make the biggest difference? How will mastering this crop strengthen your business or serve your customers better? Drop your answers below so we can learn from each other and level up together. Let’s grow smarter, faster, and more profitably, one tray at a time.