Tarren Wolfe, owner and inventor of Living Produce Aisle and a Dragon’s Den success story, takes fresh and local produce to the next level. Located in Gastown, customers will be able to choose from a dozens of different micro greens and herbs and have them freshly cut right from the urban cultivators.
Their menu created by Four Season’s Executive Chef Ned Bell, mainly consists of smoothies and salads. A delicious recipe below – tried and tested.
Urban cultivator was only offered for commercial uses, have been miniaturized for consumer consumption. Recommended for anyone who wants to take control of what they eat and start growing their own greens and herbs 365 days a year.
Skeptical at first, while I get the whole grow your own food sell, how was this green, this thing is on 24 hours a day, everyday. Upon further discussion, Urban Cultivators has the same energy output as a dishwasher.
Ned Bell was spending around $2000/ month on fresh herbs and micro greens at the Four Seasons, an investment in one of these industrial sized ‘farm in a box’ retails for $6000 turned out to be a huge money saver. The home model produces about $1000 worth of greens per year, paying for itself in approximately two years.
For regular consumers like myself, I’d stick to purchasing pots. The greens were perfect, no yellowing, no holes where bugs nibbled. Walking in there are rows and rows of green machines, not even a designer landscape artist could reach to this level of perfection.
All seeds are non-GMO and organic, Wolfe’s main supplier is Mumm’s from Saskatchewan.
Chef Ned’s “Sweet, Salty, Nutty and Fruity” Cranberry Hazelnut Honey Balsamic Salad
Artisan lettuce, Pea Tendrils, Beat Tops, Arugula, Kale Micro’s, locally grown and roasted Hazelnuts, locally grown Cranberries and Chef Ned’s Honey Balsamic Vinaigrette Dressing
Honey Balsamic Vinaigrette:
- 4 cups canola oil
- 2 cup balsamic vinegar
- 1 cup honey
- 4 tbsp sea salt
- 3 tbsp cracked black pepper
Puree everything in a Vita Mix Blender. Check for seasoning and adjust with sea salt and pepper to taste.
- This dressing is great on any mixed greens or lettuces.
- It is also a great dip for vegetables or fruits (apples, pears melon)
- Try it with a warm potato salad, mixed bean salad, green beans, asparagus or your favourite pasta salad or cooked quinoa.
- Serve with Dried Cranberries and Toasted Hazelnuts sprinkled on top