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Leath’s Fieldhouse helps you harvest organic microgreens in your kitchen, no green thumb needed.
THERE IS NOTHING more satisfying than bountiful produce from your own garden. Biting into that sun-warmed, red-ripe tomato picked moments before off the vine; harvesting crisp lettuces for a summer salad; or gathering an ambrosial bouquet of herbs as the fresh finishing touch to a plate of steaming pasta evokes deep gratitude and feelings of accomplishment because you are enjoying food that you nurtured yourself. Unfortunately, not everyone has a green thumb, myself included. No matter how many how-to videos I watch, I can’t overcome Northern California’s microclimates, meaning: My attempts to grow fruit and vegetables typically end in a trip to the grocery store.
Gardening is an art, I tell myself — even a horticulturalist in ideal conditions can’t guarantee a plentiful harvest. But home-grown food shouldn’t be limited to those who’ve mastered this enigmatic craft. The founders of Leath set out with this mission in mind: to bolster the harvests (and spirits) of gardening enthusiasts — no green thumb, yard, large space, or optimal climate necessary. Their clean, minimal, and small indoor-greenhouse system, called the Fieldhouse, is designed to enable anyone with a passion for food to successfully grow their own organic microgreens year-round.
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Available in eggshell white and forest green, the Fieldhouse blends into almost any space and takes all the guesswork out of gardening. All you have to do is choose your microgreen, add the seeds and soil, water it occasionally, set the grow light timer, and let the Leath Fieldhouse magic (ok, maybe science) do the rest. Within seven to 12 days, you can harvest microgreens in various varieties, including arugula and pea shoots as well as radish, broccoli, and sunflower greens. Each flavor comes in a beautifully designed packet, available to purchase individually or as a subscription, along with helpful and easy-to-follow instructions.
If you aren’t familiar with the microgreens craze, these savory and nutrient-dense baby greens are packed with vitamins and minerals and surprisingly complex flavor profiles. Typically used as a garnish, microgreens are flavorful enough to be the star ingredient in a homemade dip, cocktail, salad, vegetable dish, or smoothie. One harvest produces up to seven times more than the microgreen containers available at your local grocery store or even farmers market.
My personal favorite is the pea shoots for their unexpectedly sweet flavor; I have to stop myself from devouring them straight from the Fieldhouse. When I manage to do that, I prefer them sprinkled on top of radishes with a drizzle of olive oil, but the shoots can also be stir-fried with garlic and sea salt to accompany a fish or chicken entrée.
On top of the greens being absolutely delicious, they also brighten up my kitchen with their vibrant hues; they’re almost too pretty to eat.
Elissa Polls is the senior director of content production for Departures. A producer who typically stays behind the scenes, she has worked with creatives from around the world, helping bring their ideas to life. Polls has over 15 years of production experience and lives in Berkeley, California.
Ahonen & Lamberg is a multidisciplinary design studio based in Paris. Founded in 2006 by Finnish designers Anna Ahonen and Katariina Lamberg, the studio concentrates on art direction, creative consultancy, and graphic design.
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