A Magazine About Food, Art & Exchange In Midtown Kingston, Published By The Hudson Valley Current.


Microgreens are harvested young, just a week or two after seed germination. All of the energy that would go into making a large, leafy plant is concentrated in tender, tasty little sprigs of goodness. They’re rich in vitamin K, vitamin C, vitamin E, beta-carotene and more, and can be up to 40 times as nutritionally potent as older plants.

Microgreens thrive in hydroponic and vertical growing, making them an ideal crop for urban farmers and a key resource in achieving food security for all. , a quick, easy and affordable way to get the benefits of greens into your diet. Tilda’s Kitchen & Market’s microgreens are fresh from Mi(crogreens) Oh My(celium) Hydroponic Farms, a worker-owned agricultural collective producing 100% organic microgreens and medicinal mushroom products.

As a worker-owned business, every one of our growers earns a living wage, sharing the risks and profits of the business. Supporting worker cooperatives means you are saying no to the exploitation of labor and yes to the empowerment of workers.

Mi Oh My was founded in the Bronx home of worker/owner Joel Mejia in 2020, and currently grows microgreens in the Bronx for Bronxites and in Kingston for Kingstonians. “I love Midtown Kingston because it reminds me of the vibe in the North Bronx where I grew up,” says Joel.

Joel Mejia with a tray of microgreens

“The streets of Midtown feel alive and full of movement, and I love just biking around the city. I’ve been welcomed with open arms and feel such gratitude for being involved in the humbling work of farming here..”


Pea Shoots are rich in vitamins A, E, B1, B2, B3, and B6 

Daikon Radish is anti-inflammatory and a natural diuretic, a detoxifying, cleansing food rich in vitamins A, B, C, E & K, folic acid, and niacin.

Sunflower Shoots are a great source of protein for vegetarians and vegans and rich in potent antioxidant vitamin E.

Succulent raw microgreens can be added to salads, sandwiches, pasta dishes or sushi. Sprinkle some on a slice of pizza or an everything bagel. Green up your taco or burger. Even if you’re not a huge fan of traditional greens, these might surprise you—and you’re getting a huge nutritional payoff with just a couple of bites. Indoor farming means microgreens can be a healthy part of your menu year round.

Mi Oh My offers a variety of CSA/Farm Share plans that you can pick up fresh and delicious at Tilda’s Market on Broadway each week. We also wholesale our delicious, nutritious greens to restaurants and caterers. Want to grow your own? Mi Oh My offers easy-to-use microgreen growing kits for a delicious, healthy family farming project on your kitchen counter. Want to be an expert? We welcome volunteers (you’ll get a free farm share in return) and train prospective worker/owners.

Want to know more? Check us out at MiOhMyFarms.com or @miohmyfarms on Instagram. CSA/Farmshare info can be found at miohmyfarms.com/farmshare



Pesto Ingredients:

1.5 tsp nutritional yeast

1 lemon (2 tbs)

4 tsp oil

1/3 cup water

1 large clove of garlic

1 green onion

1/3 cup toasted pepitas (pumpkin seeds; can sub sunflower seeds)

3 cups Mi Oh My Farms Pea Shoots Microgreens

1/3 cup Mi Oh My Farms Daikon Radish Microgreens

1/4 tsp black pepper

1/2 tsp salt (or to taste)


1) Toast pepitas in a pan with a small amount of olive oil. Keep to the side.

2) Add all ingredients (except pepitas) in blender and blend. Microgreens may need to be added in small batches depending on blender size. 

3) Add toasted pepitas and blend until smooth.

Use as a  pesto, chip/cracker dip or marinade!