Shinai a twin that mom I feel like a woman joining me in the shoot now is Ben wild they are. From broken home nof Yasha Good evening Ben good evening welcome to the Studia there's a very very curious looking styrene kiss over that will come to that in a moment micro grains Yeah. I'm guessing the clue is in there yeah it's small and it's growing. But it can be all different colors really. Mark A green is just the. Dish to shoot which comes up and when the 1st 2 leaves come off which is the lead ins yes then it becomes a micro green and then that's when it's harvested and distributed to restrooms OK. I'm guessing this wasn't something you were just bomb in to do and how if you. Just simply stop it at the point it will get to the 2nd graph stage and then we'll be well. We got into this by accident you know we we started start off in the Army 14 years came out. And then went into private security and then. I was away from home a lot of a wife 2 kids and and it was just time to come home really so I mean my wife was looking on the internet for something to do together we stumbled across market greens so we started we built a polytone all star growing are there for as a hobby and and it soon progressed into a business so whereabouts we're finding the information on the market greens to start with is its own from its already begin all the parts of the country are did you get inspiration from elsewhere in the world not all we're actually looking for a niche of some kind yet you know and there's not another market Green Farm in in Yorkshire so we start. So we then you know we've built it from not really so all restaurants want Morkel local produce that kind of thing so we we start growing and supplying local. Is there quite a short shelf life so I speak from I could dream because that must be really really important to your question of that the not gain something that rattled around in a refrigerator unit for 5 days they get it out and I'm just thinking back to experiences where about black bum bum but. They go a bit war in the air you know don't tend to keep that long well because they're a super food and they do go off quite quite quickly so you've typically got about a 7 to 10 day life on the micros are right. There so what we what we do is we we harvest on a Monday and Thursday and we deliver on a Tuesday on a Friday so they are literally hours old before the when they get to the end user. What kind of packaging to the GO INTO THE come in recyclable plastic parts yeah the sealed and it just but that's the packaging it goes in also there's no like the because a lot of the time we Greens that tend to work goes in a plastic film bag doesn't it the put will 1st C O 2 in there to try and prevent degradation and increase shelf life except where we don't you don't need to worry about any of that nothing like that at all now and how many different types of micro species wise produce then well we mean a year ago when we really started to push it push the business we had 44 types we had a radish or some flour and mustard. And then since a year ago to now we now produce about $25.00 different products while. 5 months ago we started into the edible flower side of it as well. So it's just grown and grown we we literally cannot grow enough and all our product list is changing all the time we've the seasons of the when the chefs change their menus yet so far so you can be pretty quick to respond are supposed to live how will how long is it from you setting the seed to the point of harvest about 10 to 14 there's depending on the product so if you knew demand was changing literally within a month yeah you could have a totally new line of products where you know grow if you're growing cabbage or a broccoli on you're anywhere from $90.00 to $180.00 days you know you say there you go well we'll never change that for next year. We use about a 2 week turnaround from from seed to harvest It's about 2 weeks. So we so if a chef does ask is for certain products and we order it from our seats supplier in whole and we get that delivered within days when it's planted and then delivered to them within a couple of weeks so does it get grown in the soil then what's the. Do you have to sort of. Conventionally traditionally So you have to make you see bad in Europe and know you to drill a good there's no roars literally we just put the compost on in a tray Yeah it's about the size of an F. Or bit of paper. And seed on top of the tree on top of the soil Yeah that goes then gets war and then into germination. Just while you make it sound so easy you know I mean it's not easy to plant maybe we wanted to try is yeah but when you plan to thousands of chairs like we do if she said whole different ballgame you know how. Can you just manage it within a few people well me me and my wife. Really on a daily basis yeah and on harvesting days we need people into to help with harvest and there's over the not know it's just me my wife how far then does the air for trigger towards fill in you know a standard why over 30 gram are soft Yes so the it depends on the product I mean now the radish that we've got I mean we could fill 9 points out of one tray right the the Lemon Bar would only do one point so so it depends on the product as to how what you can get out of the price is just the same with a gram. For every product and tend to get many diseases shoes that because that's something that can really pass and is easy to feel you know that there are real thing down in often things like that the seedling stage that could consume turn into a very but deaf ear guys come in when we 1st started we realised this very very quickly that we had to do you know we had to do a lot of research into finding ways to to not get not for not for this not to happen so as long as you got good SE air circulation you know I'm a dehumidifier to take out the moisture from the air you know that kind of thing and good lighting so as long as you got the the formula right for that group. It works you know it's like a clinical environment where we go yeah so everything's gone you know and there's little species of preference have you found Yeah it does yeah I mean this summer we've had he's been it's been ridiculous this summer we've had it been so hot so we've so we had to get in conditioning units and just to get it to the right temperature and it's very sensitive out there that stage well that day and that can literally wilt Yeah absolutely I was if the humidity and whatever isn't correct Wow Well I'll play some Westlife last night you know request. My request. Alice will come in with the menu. And then we can have a little test off your menu and you can introduce me to some of the weird and wonderful micro brings. Listen. And I was Westlife I'm joined in the studio tonight by a band while the owner from wild dreams Breckon home in North Yorkshire and we are testing the taste of micro greens which the best where we've come to describe them is Betty Klee. Freshly emerged plant show isn't as yet and now I'm going to see if it lives up to the. Proclamation that there's more than a little plant than there is in its full grown. And it's full grown I will I'll leave that the nasty. Nasty That's it that's it will that be more of an edible flower than than there we do the interstate in flowers. But the the leaves are very popular with the chefs it's just a little round it looks like a little part doesn't it yeah it's quite interesting Oh what does that mean I'm going to start with a micro red cabbage red cabbage is the healthiest one that we do I mean compared to the fully grown vegetable $69.00 times more nutrient efficient the really grown vegetables the reason is he's so the when the seed grows it it boosts all the nutrients to to fully form that vegetable where as we harvest up the market green stage all the nutrients minerals and vitamins are still in the in the stem so you've got all all that in just the in the market green and there's going to be a ridiculous statement to say what it says exactly like a cabbage in fact if anything it tests are just there now sure than a coverage because a. I think well I'm not eating it with anything else but the test construe right from the 1st bite doesn't it because I suppose it's because it's not cocked as well sometimes I think steaming are particularly boiling things are a lot of flavor a way got none of that with this I'll be everything calm still contained in the plum is here the radish the right if you see is really strong pepper it. Up if you use a lovely. Yeah right then micro rubbish mix so this isn't just one variety is undefined be found here and where it's a mix number end in the different. Varieties for your part yes I've got 3 different different radishes in there you've got the French breakfast radish the more a purple reddish about one. On out there and the pink stem radish which is the to strongest of the of the 3 which is the. Well. It's quite long there. Yet feel free to talk and I always I think this one's about calorie free. Ters test. So again I mean that the radishes Borst. Nutrient profile 40 times more than the fully grown car park while one of them denotes a 1st yeah one of those a bit of a kick to it and that's the thing. He does going to have a kick ass while but they saw the I mean it's not like Chile is it it's not peppery It's very strange I can't describe something very different. But there's not versatile with what you you know with the food so you can get a sandwich your you know mix into a salad. And the people that center just garnish with them a lot like you know on top of some pieces but yeah I mean typically throughout history the Vollmer been used as a garnish. But people started to realize the health benefits to these little microbes and so they're actually using them as an ingredient which is really I'm. Proposing that you Mara less looking at a very year pesticide free food product there because it's not alive long enough for you to need to intervene with that and know well there's no uncertainty then is that what it is you know nothing gets added to to the graphics your stuff which is light and water so I've got the little piece now. There tendril piece shoots so the very pretty on the player. And it was called as a garden pay him. Wow yeah buts really. That's really changed my outlook on partial but do balls on the I mean there's more flavor in the STEM muchly than there is in the leaves as you go down the back by the other end. So across the tree as well. Now is that delicious last question if when you have your fridge and you 5 a day do you need like 90 grams for it to count 25 days 5 a day know what it count how would it work do you know I don't know I don't know I don't know how it would count as you want. I suppose with things like that. Could you not count in the color as I am what we say in this song somewhere between 30 to 50 times the concentration of year victim means minerals all those things it's it's better than health supplement isn't a year surely why take a tumble every day when you could just add this to your food and you get to all get it all from a very natural sauce Yeah I mean try the garlic chives if you got it. Yeah there is I mean we out this to every salad every salad we do we bring out the garlic chives you want a lot of it. Certainly get in the Gallic already. And that brings anything to life a sandwich a salad whatever you what have you eaten it with. Sometimes when you've got your garlic bulbs growing in the ground. When they want to suddenly go off to flour is it so I guess you can cook well as bits often do so it's quite mental little lambs a lot of emotion here so not. Quite as fiber you know as when you get a stem or a star that's quite thick I mean this is into the package choice. So that's like a capital G. Coverage Chinese cabbages and really mild but it's got a lovely red green leaf. And we're on. Very different the red carpet Yeah totally different I think a stem so it's got a bit of crunch to it as well so you can almost certainly bit like less so we're in between it is somewhere in between. Monson all those polls but then. This is something that we've been developing to know you don't do shots of them. Or anywhere. So we we've been trying in oil making oils our writer Michael Green's. Final tracked other fellow there you get a nice neat is a little if you put it on the back of your hand just a little drop and you will test the aniseed from the final Yeah you could smell the almost seed when you open the bottle so brings back a few dodgy nights out lot. So what we've been developing is is. Making in oil from my greens better than making oil from a fully grown veggie is typically I which don't yet so we've been we've been trying this out and yeah seems to deflate is immense You know you get so much more flavor in a market green than you do in a fully grown adult and nasties a shotgun term for some fairly. Nasty you know imbalance must be well I haven't I am traveling a. Master. Try Oriel 1st and then I'll try it compared to the Compared to the sure. So what do you think the benefits might be of makin the oil out of small saw than 4 develop plants over them you can yield Weiss it's the flavor you know the flavor is so much more intense in a micro green you know than it is in a fully grown pledge so if we can if we can get that in the oil you know it just it boosts the dish whatever the chef may be growing or or home. We sniff in the minister. Yeah you'll never make a cow say edible flowers are ever ever being seen from up stop on for about you know I mean we we we sell more sleazy edible flowers as in Viola's. But they don't really test of much but the but the flower of a steady tests pretty much exactly like the belief which she's like a peppery taste which you get after a couple of seconds yeah I've just got on the end of my tongue. I wish I had it when I'm on hold in 6. Ships which would only put 3 in to start with Yeah I know what I was going to tell you Mark as well as well as a full name. Should get them out to the trick or treaters. If you want to get rid of a cold then you know that is brilliant for getting rid of a cold it just to be gone tomorrow if you had a cold now while. Well it's as I'm breathing I can feel it's going right per the back of my throat is it's like you know nettles bro something like that combining a lot and I mean super food is a dangerous for it isn't it me there's a lot of things that are referred to as super foods in these trends. And did genuinely think that the could be medical benefits to some of the same something it can help weed colds because it opens up you know where's our whatever that well we do I mean the lemon balm for cold sores we use the use the the extract from microbes for quite a lot of things that they have in the in a pill form of pharmacy. Well in some respects I would I would dare say it in my opinion sometimes the more natural wares are probably the better well you've taken all that money for you know offering to put something in your supply chain and work it down and use energy is what catching some Why are you saying that some things say the grow into different types of grow like start at the moment you know just moving on now into we're into a glass building yes we've Well we've moved 3 times into bigger premises over the last year. But hopefully this 4th move. We've just built a huge glass house our 1st warm and we're going to move in into there in the middle of November so hopefully that will be the last move for for at least a couple years who we are very surprised at how popular the they have become in the last year since we've been doing this and this is why we've had to upgrade he time . Demand us suppose it's better that where than the other yeah so we asked you to work requests to request a truck for us and I am aware and you've picked Youngblood by the by 5 Seconds Of Summer Yes very Helloween I think very early when it. Was us home. Everything. Changes. That was Youngblood by 5 Seconds Of Summer choice of Ben wild on earth while Green's farm where we're just chatting chatting through the song talk about the different where things grow. In the last link you were discussing how quickly the business of growing where you're what your point where you actually a victim just song to make where folks. Yeah go in the space between locations I mean we did we had to kick our youngest out of his bedroom and we carried out that bedroom we have shelving units and and everything so we had a growing area as well so. I don't know where we are at the minute so yeah it's been there it's been a journey just over the last year then where do you think things are going now you hopefully going to get into a new well I'm also a ball facility by the sounds of it which is a glass house you were you don't just sit there and groan delights all the time then you are actually allow them to have natural light and darkness Yeah the world in the natural world so yes so what what we're doing at the minute is we are growing artificial ice tea fire fluorescent lights the are there more of the blue end of the the color spectrum for your leafy part for the leafy growth and I'm just going to corral me in some of this micro coriander because I love the little kick a lemon I got off the back up so yes so we we do and so we've we've always wanted to get into a position where we can grow in the natural light we've always found that it is so much better. So that's why we've we've built our 1st class house and we're moving in the middle of November and we're so excited about where looking forward to it and it's great to hear that how long is it as a business being going now concerns about a year. Yeah this exponential growth could you even imagine it taken on there are about. I mean it's going to be very interesting to find to see where we are in an over years' time you know. But yeah he sees still going in the right direction and we're really happy with everything well. I'd love to we're going to see it sometime I mean you want to get so on because I'm just I'm fucked by how the system of getting the continuity as well because so many different lines it is so complicated Joe but I know a very intense spreadsheet you've got to go into knowing what we all know we only put on a new product one at a time you know if you start putting more than one product on a time you'll lose yourself you don't want to run before you can walk. And if anybody is interested to ply their trade in the public car well we supply the trade at the minute we're looking we're trying to find a way if any of your listeners can help with this to supply into the general public because we're trying to make a big push as to how healthy these are and I think the general public should be should be should be allowed to get the book we haven't got a system implicit anywhere nobody has in the country to supply to the general public you next year we're going talk for the farm shop Sturt you're you know front of franchise through then there's lots of local farm shops that really love support and Yorkshire projects through We've tried farm shops but the but because the general public are not aware of the health benefits of a micro or how to cook with it or anything like a sauce on the shelf there are there you know there are a number of people I've spoken same I'll grow this color bait who are grow this are grown people. Guys in pubs you know you're well I try to put in this are not new They're on and because it were a different color purple pearls or they didn't like the yeah here people tend to stick to what the nurse really the chefs obviously have a lot more of an idea what they're doing with it do you think somewhere it needs to fall into general education that this is a stuff this is all we can use it in I mean you're a bit heavy attack by the sounds of it for the general well Blick I m