Oh Micro

It's mid-June. Here's what's growing in our Richmond facility right now.

Same as it looked in February.

Our grow room runs at a controlled temperature year-round — climate-controlled, monitored, consistent. The LED lighting doesn't dim because it's sunny outside. The humidity doesn't spike because of a heat wave. The 7–9 day grow cycle doesn't slow down in January or speed up in August.

Every cycle starts the same way: seeds soaked, trays prepped, same process, every week of the year.

For most growers, summer is the busiest season. For us, it's just another week. Outside doesn't get a vote.

That's the part of "pesticide-free, seeded to order" that doesn't make it into most conversations: consistency isn't seasonal. It's structural.

Same quality in August as in February. Every variety, every week, year-round.

Wholesale enquiries: link in bio.

Mature broccoli is earthy, cruciferous, bold. The microgreen version is the opposite — mild, fresh, clean. It's the green that doesn't compete with the dish. It doesn't assert itself over a delicate protein or drown in a rich sauce. It sits quietly on the plate and does exactly what a workhorse ingredient should do: make the whole thing look considered without drawing attention to itself.

That's why it ends up on more covers than almost any other microgreen we grow.

Three Richmond, BC varieties introduced this month.
Peanut Shoots. Fava Bean. Broccoli Microgreens.

All available on weekly standing order, year-round. Seeded to order — pesticide-free — Metro Vancouver delivery.

Wholesale enquiries: link in bio.

When chefs switch microgreen suppliers, they don't tell their team: "We found better greens."

They say: "I don't have to think about this anymore."

That's what a reliable standing order actually delivers. Not just better produce — the removal of a weekly problem from the kitchen's operating overhead.

Here's what that looks like in practice:

Predictability.
Same variety, same volume, same quality — every week without a single reorder decision or quality check that fails at the back door.

Zero buffer ordering.
Most kitchens over-order by 15–20% to hedge against quality failures. When every unit arrives at peak, you order exactly what you need. Nothing wasted.

Time.
No substitution calls on a Thursday afternoon. No "we're short on pea shoots this week." No supplier management. It's just handled.

That's what you're actually paying for.

Oh Micro! — seeded to order, harvested at peak, Metro Vancouver delivery. Standing order enquiries are open now.

Link in bio. Or DM us directly.

This is what harvest day looks like.

Every clamshell on that table has a restaurant's name on it. Not because we guessed what they might need — because the order came in first. The tray was seeded on day one of that order. Seven days later, this is what it becomes.

The grow shelves behind me aren't stockpiles. They're confirmed orders. Different kitchens. Different varieties.

Zero warehousing. No speculation. Just the gap between "order confirmed" and "in your kitchen by morning."

Those boxes in the background go out today.

If you're a Metro Vancouver kitchen running weekly service, this is what a standing order with us looks like in practice — not just in theory.

Wholesale enquiries: link in bio.

Most people know fava beans one way — dried, shelled, earthy. A legume for slow cooking and winter stews.

That's not this.

Fava Bean Microgreens taste like what the plant is before time changes it. Sweet. Nutty. With an earthy depth that arrives as a finish, not an opening note. The broad, flat leaves — the widest cotyledon in our lineup — hold their shape on the plate long after more delicate greens have wilted.

It's the same plant. Day 9 instead of day 120. A completely different ingredient.

That contrast is exactly why fine dining kitchens reach for it. It carries the name recognition of a classic ingredient — every chef knows fava beans — but delivers something the table hasn't tasted in that form before.

Grown pesticide-free in our Richmond facility. Available on weekly standing order, year-round.

Wholesale enquiries: link in bio.

Why most restaurant greens arrive half-dead.

Three reasons — and what's different at Oh Micro!

1 — The warehouse problem.
Most microgreens travel through a distribution warehouse before reaching your kitchen. That's 3–5 days post-harvest before they're on your pass. The peak window has already closed.

2 — The speculative growing problem.
Most farms seed before orders exist. To survive the wait, they harvest early. Early harvest means underdeveloped flavour and greens that wilt the moment they meet a warm sauce.

3 — The timing problem.
The difference between a microgreen at day 5 and day 7 is the difference between a garnish that holds and one that doesn't make it through service. Most chefs never get to see what day 7 looks like.

Here's what we do differently.

Nothing is seeded at Oh Micro! before an order is confirmed. Every tray has a kitchen name on it from day one. We grow on a 6–8 day cycle — 40% faster than industry standard — and harvest exactly when the cotyledon leaves are fully open. Zero warehousing. Delivered the morning after harvest.

That's why Fortune Feast told us: "The greens arrive exactly when we need them."

Save this before your next supplier review.

Wholesale enquiries: link in bio.

You wouldn't guess it from the name.

Peanut Shoots are the sweetest green in our grow room. Not sweet like sugar — sweet like the freshest raw peanut you've ever tasted, with a clean finish and a crunch that holds up on the plate.

The word "peanut" makes people think: roasted. Salty. Rich.

These are the opposite. Light. Sweet. Structural. With a snap that most delicate microgreens can't deliver.

That's what makes them a hidden gem in a professional kitchen — they add sweetness and texture at the same time, without reaching for a different component on two separate trips to the station.

Thick stems. Extra crunchy. The sweetest flavour in our entire lineup.

Grown pesticide-free in our Richmond facility. Seeded to order — available on weekly standing order, year-round.

Wholesale enquiries: link in bio.

Two Richmond kitchens. One shared standard.

Fortune Feast 富春 has been on a weekly standing order since we opened. Their kitchen runs seven days a week — Shanghainese dim sum, Sichuan specialties, private dining for 12. The greens need to be there when service starts. Every time.

"The greens arrive exactly when we need them."
— Fortune Feast 富春, Richmond BC

That's what seeded-to-order looks like in practice. When an order comes in, we seed that day. Six to eight days later, at peak, we harvest and pack. It's on your pass the next morning.

No warehousing. No speculation. No substitutions.

Both of us are in Richmond. The greens travel three kilometres.

If you're a Metro Vancouver restaurant reviewing your microgreen supplier before summer service season, wholesale enquiries are open.

Link in bio