Articles from the team behind GLAP and microGREEN FX. Field-tested at the farm that passed organic certification on the first attempt. The honest take on apps, software, soil choices, market math, and the operational realities of running a microgreen business at scale.
Twelve apps tested. Three came close. Only one was built by someone who has actually run a microgreen farm at scale. The features that matter, the ones that quietly do not, and how to pick.
Soil choices, market math, certification realities, and the rest of the practical knowledge that turns microgreens into a real business.
Apps & Software · 8 min
Most free grow apps stop at two trays, which is not a grow. What free actually buys you here, what it leaves out, and the honest case for using no app at all.
Restaurant Supply · 9 min
A chef does not buy microgreens. A chef buys the certainty that Thursday's box arrives. Four questions for buyers, five things every grower needs in place.
Business · 8 min
Under about five regular buyers, no. A notes app is enough and we will say so. Here are the four signals that say the answer has changed.
Commercial · 10 min
At 400 trays the tray tracker is not what breaks. Team access, orders, invoicing, routing and sensors, plus the per-tray math including where we lose.
Pricing · 11 min
A chef asks your price and you have about three seconds. What to charge per ounce, how to hold the number, and why the cheapest grower gets dropped first.
Growing · 11 min
Keep it moist is the worst instruction in microgreens. The measured amount per tray per day by variety, plus the 15 minute drain check that confirms it.
Logistics · 10 min
At three drops the route does not matter. At fifteen it decides your margin. Clustering by day, and why the shortest route is rarely the cheapest.
Decision · 10 min
A spreadsheet is genuinely fine at small scale. The four exact points where it stops working, and the honest test for whether you have hit them yet.
Business · 10 min
Eight varieties ranked by what they actually earn, and which channel rewards which one. Farmers market, restaurants, CSA and grocery wholesale compared.
Economics · 9 min
The bag price is the small half of it. Yield and harvest labor decide the real number, and the answer changes with the channel you sell into.
Business · 11 min
Honest ranges by operation size, revenue by channel, and the operating costs new growers do not see coming. Selling is the constraint, not growing.
Compliance · 10 min
What it costs in fees and in hours, the premium it earns, which accounts insist on it before they will buy, and the growers it does not pay for.
How-To · Food Safety · 13 min
Soak times, rinse rhythm, and the honest safety answer. Who should never eat raw sprouts, why microgreens are safer for older adults, and no, Brussels sprouts are not sprouts.
Decision · 9 min
Two crops, two risk profiles, two buyers. The food-safety classification a seller inherits, the price gap, and why the business case is lopsided.
Grower Economics · 9 min
Shade avoidance explained, then priced. What a tray that comes in under spec really costs you, and when to sell it cheap instead of stripping it.
Crop Loss · 10 min
The true cost of a written-off tray, the failure rate worth tolerating, the false alarm that bins healthy trays, and the dump-or-salvage call.
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