ONE MORE BITE
LOCAL, GREEN GROWING
Eating locally doesn’t get much better than Uccellini Aeroponics, whose cutting edge, custom-built, indoor aeroponic setup provides a year-round growing environment for gorgeous, “living lettuce” bouquets—cultivated in downtown Baltimore!
Founder/grower Dominic Uccellini explains that his pesticide and soil-free, vertically-stacked growing system uses a combination of LED light and nutrient-fortified, filtered water mist to produce hundreds of fully-grown living lettuce blooms, within a relatively small footprint, in under 10 weeks.
“The lettuce is harvested with the roots still attached and arrives at the store within the same day,” said Uccellini. “This allows for an extended shelf life as well as picturesque serving possibilities, such as DIY lettuce wraps or an edible table centerpiece.”
Exclusive to Eddie’s of Roland Park and select local farmers markets, Uccellini’s Living Lettuce is currently available in four eye-catching—and palate-pleasing—varieties.
Meanwhile, in nearby Carroll County, Five Cedars Farm founder/grower Matthew Azzam credits “lots of homemade compost and ingenuity” as the key to growing delicious microgreens—the bigger-than-a-sprout, smaller-than-a-plant superfood that adds unique texture and flavor to a variety of dishes.
From the subtle, mildly-flavored black oil sunflower and pea tendrils to the bold, peppery pizazz of arugula and radish, a handful of flavor-packed microgreens makes a satisfying, spicy snack and a snazzy salad supplement—but that’s just for starters! A nutty, crunchy, dollop of microgreens also brings guilt-free gusto to salmon burgers, tacos, or fajitas, and they’re sublime eye candy when heaped atop steaks, omelets, or power bowls.