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?

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.

Check out our latest post on balancing costs, markup, and market demand—so you stay profitable and competitive. 🔗 Read> The Secret to Pricing Microgreens for Maximum Profit Comment below if you have any pricing questions, and let’s make sure you’re earning what your microgreens are worth!

Ran across a clip and the full song is even more awesome! 😅 I feel like it speaks to many of us as microgreens growers & outdoor gardeners alike.

After 3 days in germination this is what I get😭 Only a very few germinated, Im thinking the problem here are the seeds.