American Microgreens: A Healthy Start-Up by Our Neighbor's Joe & Adrianne Fowler

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March 31, 2022

Joe and Adrianne Fowler are making a BIG impact in a MICRO kind of way!

This healthy startup is helping to address all sorts of challenging health issues while making healthy food taste really good!!

Joe says, “You can distinctly taste the different greens in the basic salad mix which includes cabbage, broccoli, kale, kohlrabi, arugula. Each microgreen tastes like a milder version of the full grown vegetable. The Leeks taste similar to chives or green onions. Pea microgreens taste most like a sugar snap pea, popcorn microgreens have a mild sweet corn flavor and are great for those with diverticulitis who are unable to eat corn. They can still get the flavor with more nutrition but without the discomfort!”

American Microgreens happens to be our neighbors and are located just down the street from The Makers Meadow in West Alexandria. They are growing microgreens all season long with the help of grow lights, organic soil and food grade microgreen trays and plant certified True Leaf Market seeds (including some that are certified organic).

They have a variety of microgreens: Organic Speckled Pea, Basic Salad Mix, Bulls Blood Beets, Organic Yellow Popcorn, Carantan Leeks, Kale, and Broccoli.

And American Microgreens will even take requests!

Microgreens are considered a "Superfood" because they're loaded with nutrients that are harvested and sold at their peak nutritional content and can last up to two weeks in the refrigerator.

Joe and Adrianne naturally love to garden but their mission became altruistic when Joe’s cousin learned she had colon cancer.

Joe says, “I wanted to help her. I was looking into beneficial foods that fight cancer and found that microgreens have a lot of cancer fighting properties as well as other great health benefits. We began growing them to benefit our health and hers.”

And how is his cousin doing now?

“She is doing well. She has been taking IV chemo every other week along with changing her diet and incorporating microgreens. Her last blood test showed that her tumor markers have significantly decreased in the last few months. She has been incorporating our microgreens in her diet for the last 3 months.”

Adrianne now likes to make their family a Blueberry Oat Smoothie with Pea Microgreens for breakfast (see recipe below). They also love the versatile culinary appeal that microgreens offer. In addition to smoothies, The Fowler’s like to add microgreens to salads, sandwiches, soups and as a garnish to any meal.

Prices are very reasonable and you can purchase American Microgreens at any Farmer’s Markets they attend. They will post on their Facebook page where they will be.

Facebook @americanmicrogreens

Current Pricing: Pea/Salad mix $4.00 per ounce / Popcorn $5.00 per ounce / Leeks $2.50 for ½ ounce / Beets $6.00 per ounce

American Microgreens Fruit Smoothie Recipe

1 half a frozen banana

1 small apple quartered

1/4- 1/2 cup frozen blueberries

3 Tbsp raw oats

.5 oz pea microgreens

A large pinch of salad mix microgreens

1 cup soy milk (add more or use water if needed to reach desired smoothie thickness)

Blend and enjoy!

You can add/subtract ANY fruits you want in your microgreen smoothies! We also freeze oranges to add sometimes and other berries.

To learn more about which Farmer's Market you can buy American Microgreens:

Facebook @americanmicrogreens

Joe Fowler: 502-655-0483

email: joefowler2003@gmail.com

Why You Should Give the New York Strip a Chance

When most people think of a prime cut of steak, their minds often go straight to the Ribeye—and for good reason. It’s rich, flavorful, and generously marbled. But as a regenerative farmer who raises grass-fed beef from pasture to plate, I’m here to make the case for an often-overlooked gem: the New York Strip. A Leaner, More Sustainable Cut Let’s talk fat. Ribeye is beloved for its marbling, but the New York Strip, by comparison, offers a great balance of flavor and tenderness, with less fat. For those wanting a heartier chew without sacrificing taste, the Strip is a smart choice. And from a farming perspective, leaner cuts like the Strip align beautifully with regenerative grazing practices. Our cattle roam freely on rotationally grazed pastures, feeding on diverse grasses that build soil health and store carbon. Because they move more and eat more naturally fibrous forage than grain-fed cattle, our grass-fed beef tends to be leaner overall, making the Strip one of the most naturally aligned cuts with how we raise our animals. Consistency You Can Count On If you’ve ever grilled two Ribeyes side-by-side and noticed one cooked beautifully while the other came out uneven, you’re not alone. Ribeye’s varying fat distribution and the inclusion of multiple muscle groups can make it tricky to cook consistently. The New York Strip, however, comes from a single muscle (the longissimus dorsi), making it more uniform in shape and easier to sear or grill to perfection. It’s a reliable steak—especially when you're cooking for guests and want to ensure every plate is as good as the last. Flavor That Reflects the Land One of the joys of regenerative farming is the concept of terroir—the way flavor is influenced by the land itself. Grass-fed New York Strips carry a clean, beef-forward taste with subtle notes of the pasture: clover, alfalfa, and wild herbs. Ribeye’s fat can sometimes overpower those delicate, grassy undertones. If you’re a true steak lover who wants to taste the animal’s life—how it was raised, what it ate, where it roamed—the Strip gives you that in every bite. More Meat, Less Waste Because the Strip has a lower fat content and more consistent muscle, you're getting more actual meat per ounce. That means better value for your dollar, especially when buying premium grass-fed cuts. You're not paying extra for chunks of fat you’ll end up trimming or leaving behind on the plate. The Ethical & Environmental Bonus Every New York Strip steak from our farm represents more than just a meal—it’s a vote for biodiversity, carbon sequestration, and humane animal treatment. Our cows help rebuild the soil, improve water retention, and reduce erosion with every step they take on pasture. Choosing a leaner, grass-fed Strip extends the impact of your choice from your plate to the planet. Final Thoughts Don’t get me wrong—I love a good Ribeye. But as someone who works every day to build a better food system from the ground up, the New York Strip deserves more attention. It’s flavorful, sustainable, and a great example of how ethical choices can still satisfy your inner carnivore. So next time you're in the mood for a delicious, mouth-watering steak from the farm, give the Strip a chance. You can order some here.

American Microgreens: A Healthy Start-Up by Our Neighbor's Joe & Adrianne Fowler

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