Blake Cowling and Austin Collins on Scintilla Farms in San Diego, California share their microgreens journey starting on a very small scale and expanding to growing in a warehouse to service over 30 restaurant customers. They also share why they chose to sell to restaurants, how they built their solid customer base, and their strategy for curating their crop offerings based on their customers' needs. Lastly, they also talk about their future plans to expand their microgreens business to include mushrooms. 

Get time and labor-saving farm tools and microgreen seeds at shop.modern grower.co

Listen to other podcasts on the Modern Grower Podcast Network:

• Farm Small, Farm Smart
• Farm Small, Farm Smart Daily
• The Growing Microgreens Podcast

Check out Diego's book Sell Everything You Grow on Amazon. https://www.amazon.com/Sell-Everything-You-Grow-Homestead-ebook/dp/B0CJC9NTZF

Chris's online course Growing Your Profitable Microgreens Business https://microgreens.teachable.com/courses