Kitchen notes from Casa Verde

Five microgreen families, what each one does on a plate, and how Montreal kitchens pair them with specific proteins, acids, and raw preparations. A practical walkthrough for sous chefs writing tomorrow's menu.

A short tour of the Montreal restaurants running microgreens through their weekly standing orders — what they use, where it lands on the plate, and why the lineup shifts with the season.

What happens in the fourteen days between a red shiso seed hitting soil in Vaudreuil-Dorion and a finished microgreen landing on a finished plate at Monarque — a day-by-day walkthrough of the grow cycle, the harvest window, and the delivery rhythm that keeps Montreal's best kitchens on their prep schedule.