MICROGREEN BUSINESS GUIDE · FRANKLIN SQUARE, NY

Start a microgreen business in Franklin Square, NY.

Most Franklin Square residents do not realize how much of the microgreens served across the hamlet's diners, Italian spots, and chef-driven kitchens travel down from upstate distributors or in from out of state. By the time they reach a plate on Hempstead Turnpike, the harvest is a week behind. The Franklin Square grower who shortens that chain pays themselves first.

Quick Answer

You can start a microgreen business in Franklin Square with under $400 in initial equipment and grow it into a $2,500 to $6,500 per month side income within 90 days. Here is the local demand picture, the unit economics at Nassau wholesale prices, and the operating system used by the working microgreen farms.

Walk into five sit-down restaurants along Hempstead Turnpike or Franklin Avenue on a Tuesday and ask where their microgreens come from. How often does the answer name a Long Island grower instead of a distributor truck?

What Franklin Square buys today

Franklin Square is a dense Hempstead Township hamlet wedged between Elmont, Garden City South, and West Hempstead, with a long-standing Italian American food culture and one of the more concentrated pizza, deli, and chef-owned restaurant strips in central Nassau. Hempstead Turnpike runs through the heart of the hamlet and connects directly to the high-volume restaurant corridors of Elmont, Garden City, and the Mineola border.

The Hispanic and South American population has grown steadily and brought additional chef-driven concepts and bakeries, all of which use microgreens as plating garnish. Weekend farmers markets in surrounding villages, plus the strong local catering and pizza scene, give a Franklin Square grower multiple distinct revenue channels inside a ten minute drive.

For indoor growing, Franklin Square's main consideration is humid coastal summers and cold winters. A spare room, basement, or insulated garage with a small dehumidifier and a window AC holds the 65 to 75 degree microgreen window year round, and once that is dialed in the climate stops mattering.

Every week you wait, another forty trays of revenue walks past your door on a refrigerated truck from somewhere else. What happens to your shot at the Franklin Avenue accounts when next year's growers already have them signed?

The math, in Franklin Square prices

Franklin Square restaurant wholesale prices for microgreens run at the mid metro Nassau tier, with chef-owned spots paying premium for cut-to-order local product. Here is what the unit economics look like at conservative Franklin Square numbers.

Startup cost

$400

Trays, soil, seed, lights. Used gear cuts this in half.

Per-tray net

$20-$30

After seed, soil, packaging, delivery.

Trays per week

100

Target for $3K-$5K/mo at Franklin Square pricing.

Break-even week

Week 4

First positive cash week. Most growers hit it.

What that looks like in Franklin Square square footage

A 10 by 10 foot room with two vertical shelving units holds 60 to 80 active trays. That is enough to produce $3,000 to $5,000 per month in Franklin Square at standard wholesale prices. A two-car garage doubles it. A basement triples it.

Picture the week where Sunday is planting day, Tuesday is restaurant delivery along Hempstead Turnpike, Saturday is the market, and the app tells you exactly which trays to cut. What changes about the rest of your week once the business runs on a real system?

Three things every working microgreen farm in Franklin Square runs on

  1. A seed density and watering plan you trust. The number one cause of failed trays for new growers is over- or under-seeding. The cheat sheet inside Grown Like A Pro gives you grams per 10x20, soak hours, blackout days, harvest day, and watering for sixty-one varieties.
  2. A rotation tracker. Once you are running thirty-plus trays per week, you cannot remember what is in blackout, what is in light growth, what harvests Tuesday. A spreadsheet works for the first month. After that you need a system that pings you the day before each harvest and reorders seed before you run out.
  3. A customer + invoice layer. Restaurants in Franklin Square want predictable weekly invoices and net-15 terms. Farmers market customers want clamshell tracking. Both want consistency. The app handles both.

The IKEA test

If you can follow an IKEA instruction sheet without screaming at the family, you can grow microgreens at a commercial level in Franklin Square. The steps are about that difficulty: open the box, lay out the parts, follow the picture, repeat. Trays are the bookcase. Seed is the dowels.

If you ever did struggle with the IKEA bookshelf, that is exactly why Glappy lives inside the app. Glappy is the in-app coach that breaks every step down barney style, in your own language, from "how do I plant my first tray" to "why is this tray going leggy at day five and what do I do about it tonight." Type the question, get a step-by-step answer. There is no question too basic. The whole point is that a Franklin Square grower starting today is not on their own.

What you are not buying

You are not buying a course. You are not buying a hype product. You are not buying seed from us, and you are not buying trays from us. We do not sell either. Grown Like A Pro is the operating system you run your Franklin Square farm on. The growing happens in your basement.

Try Grown Like A Pro free for 30 days →

Franklin Square microgreen FAQ

How much can I make growing microgreens in Franklin Square?
A working microgreen farm in Franklin Square produces $3,000 to $8,000 per month within 90 days of starting. The math: 100 trays per week, $20 to $30 net revenue per tray, harvested in a basement, garage, or spare room. The ceiling is set by how many restaurants and farmers market customers you can serve, not by the growing setup.
Is it legal to sell microgreens in NY?
Yes. In most of New York, microgreens fall under the state's cottage food law for direct-to-consumer retail at farmers markets and to private customers. Restaurant wholesale typically requires a basic food handler permit. Verify with the New York Department of Agriculture before you sign a wholesale contract.
What microgreens sell best in Franklin Square?
Sunflower, pea shoots, and radish are the three highest-volume sellers in nearly every U.S. city, including Franklin Square. Broccoli is the highest-margin variety because of its sulforaphane reputation with health-focused buyers. Specialty varieties like amaranth and shiso command premium pricing from chef-driven restaurants.
How much space do I need to grow microgreens in Franklin Square?
A 10 by 10 foot room with two shelving units holds 60 to 80 active trays, which is enough to produce $3,000 to $5,000 per month. A basement, garage corner, spare bedroom, or sunroom all work in Franklin Square's climate. Vertical shelving is the fastest path to higher revenue per square foot.
What is the best app for tracking microgreen production in Franklin Square?
Grown Like A Pro is the operating system used by working microgreen farms in Franklin Square. It handles seed density math, watering schedules, harvest timing, inventory, customer orders, and the financial side. Free 30-day trial with no credit card.
How long does it take to learn to grow microgreens commercially?
Most growers in Franklin Square are selling their first trays within 30 days of starting. Commercial proficiency, meaning you can run 50-plus trays per week without losing crops to mold or under-seeding, takes 60 to 90 days. The seed density and watering math is the single biggest predictor of how fast you get there.
Do I need a license to sell microgreens in Franklin Square?
For farmers market and direct-to-consumer sales in Franklin Square, most growers operate under New York's cottage food law with no special license. For wholesale to restaurants and grocery stores, you typically need a basic food handler permit, a sales tax permit, and depending on volume, an inspection from your county health department.
How do I price microgreens to restaurants in Franklin Square?
Restaurant wholesale in Franklin Square runs $1.50 to $2.50 per ounce for standard varieties, $3 to $5 per ounce for specialty varieties like shiso, micro basil, or amaranth. Sell by the pound for repeat accounts. Local fresh commands a premium over the shipped-in product that most Franklin Square restaurants currently buy.

Related guides

Once you have the Franklin Square math in your head, the next read is the density chart that drives every tray you plant.

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