Mustard tatsoi is a quiet workhorse. Buttery, mild, and dependable, it brings gentle mustard warmth without overpowering a dish. Grown indoors for consistency and harvested young as a microgreen, tatsoi earns its place as an everyday green kitchens can rely on.

Our name comes from the places and people who raised us, and from the way we learned to work with intention. This story traces the path from Fenkell to downtown classrooms, Belle Isle mornings, family gardens, and the early steps that shaped KIJANIPRINT. It’s a look at how microgreens became our starting point and how the farm is growing into stormwater projects, pollinator spaces, and community-rooted education. This is the green print behind our farm and the beginning of what’s next.

If you found pea shoots, radish, or broccoli microgreens in your Harvest Share this week, here is a quick guide on what they are, their simple benefits, and how to use them in everyday meals.

At KIJANIPRINT MICROFARM, nothing goes to waste. After each harvest, the leftover greens, roots, and soil are reused through a community partnership that feeds hens and supports compost. It is a simple process that keeps everything in the cycle and rooted in community.

Microgreens are young, tender greens harvested when their flavor is bright and concentrated. In this post we introduce pea shoots, radish, and broccoli microgreens from KIJANIPRINT MICROFARM and share simple ways to add them to meals you already make.