Visit in a micro-vegetables farm ~ Emma

Tuesday, 5th of March, I had the opportunity to visit a micro vegetables family farm in the northeastern east of Zagreb with a group of students and educators. 

As we stepped into the production area, the room maintained a constant temperature of 25°C with carefully regulated ventilation ensuring the plants received the ideal balance of oxygen and carbon dioxide. Borna, the owner of the farm, showed an array of micro vegetables, including broccoli, rocket and basil cultivated to yield 100 kilograms per week. 

We had the chance to witness the planting process, it was both educational and inspiring. Students participated in each step, preparing the soil to sow the seeds. Borna’s expertise explained the importance of a pebble barrier to conserve water - a natural solution enhancing the plants’ hydration while minimizing waste.

One of the most remarkable aspects of micro vegetables farming is its short production cycle. In just one week, from seed to harvest, these miniature vegetables are ready to grace the tables of Zagreb’s finest restaurants. This rapid production not only ensures a constant supply of fresh produce but also minimizes waste—a keystone of sustainable agriculture.

During our interview, Borna illuminated the differences between micro vegetables and their full-grown counterparts. Beyond their abbreviated growth period, micro vegetables boast higher nutritional density, with studies revealing up to forty times more nutrients compared to mature vegetables. This nutritional powerhouse, combined with its minimal environmental footprint, positions micro vegetables as a front-runner in the quest for healthier, more sustainable food options.

However, challenges persist on a full zero waste adoption. Borna acknowledged the reluctance of some vendors to embrace eco-friendly packaging, citing a preference for plastic containers over glass jars—a trend he hopes will evolve with time and education.

At the end of our visit, we got to taste the micro vegetables in a delicious snack: toast with ham and cheese topped with these fresh little veggies. It was a tasty way to end the day and a reminder of just how versatile and flavorful these tiny vegetables can be.

In conclusion, our visit to the micro vegetables farm offered a glance into the potential of agricultural innovation. From seed to plate, each step embodies a commitment to health, sustainability, and culinary excellence—a testament to the transformative power of micro farming in shaping the future of food.