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[Bowls of red and yellow micro tomatoes]
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Photograph of two bowls - one with cut, yellow micro tomatoes and the other with cut, red micro tomatoes. Thanks to a new combined organic and artisan technique with technology, Mexican grower Salvador Huiza waters, sows, and cuts thousands of micro vegetables in a matter of hours in the greenhouse where he works north of Fort Worth, Texas. The harvest of these miniature vegetables, obtained through a procedure where water and earth are used without pesticides, is drawing the attention of restaurants and markets in the area. "The difference is specifically in the flavor; it is much more concentrated than conventional vegetables,” Huiza points out. For a few months he is in charge of the growth of more than 20 varieties of miniature vegetables in the greenhouse Greens Genes.
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[Chef preparing micro vegetable salad]
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Photograph of a chef preparing an organic salad made of micro vegetables.
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[Chef with salad of micro vegetables]
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A chef places a yellow tomato on top of an organic salad made of micro vegetables. Thanks to a new combined organic and artisan technique with technology, Mexican grower Salvador Huiza waters, sows, and cuts thousands of micro vegetables in a matter of hours in the greenhouse where he works north of Fort Worth, Texas. The harvest of these miniature vegetables, obtained through a procedure where water and earth are used without pesticides, is drawing the attention of restaurants and markets in the area. "The difference is specifically in the flavor; it is much more concentrated than conventional vegetables,” Huiza points out. For a few months he is in charge of the growth of more than 20 varieties of miniature vegetables in the greenhouse Greens Genes.
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[Close-up of fingers and micro vegetables]
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Close-up of fingers and micro vegetables in soil. Thanks to a new combined organic and artisan technique with technology, Mexican grower Salvador Huiza waters, sows, and cuts thousands of micro vegetables in a matter of hours in the greenhouse where he works north of Fort Worth, Texas. The harvest of these miniature vegetables, obtained through a procedure where water and earth are used without pesticides, is drawing the attention of restaurants and markets in the area. "The difference is specifically in the flavor; it is much more concentrated than conventional vegetables,” Huiza points out. For a few months he is in charge of the growth of more than 20 varieties of miniature vegetables in the greenhouse Greens Genes.
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[Close-up of fingers grasping micro vegetables]
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Close-up of fingers and micro vegetables in soil. Thanks to a new combined organic and artisan technique with technology, Mexican grower Salvador Huiza waters, sows, and cuts thousands of micro vegetables in a matter of hours in the greenhouse where he works north of Fort Worth, Texas. The harvest of these miniature vegetables, obtained through a procedure where water and earth are used without pesticides, is drawing the attention of restaurants and markets in the area. "The difference is specifically in the flavor; it is much more concentrated than conventional vegetables,” Huiza points out. For a few months he is in charge of the growth of more than 20 varieties of miniature vegetables in the greenhouse Greens Genes.
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[Close-up of green, micro vegetables]
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Close-up of green, micro vegetables in soil. Thanks to a new combined organic and artisan technique with technology, Mexican grower Salvador Huiza waters, sows, and cuts thousands of micro vegetables in a matter of hours in the greenhouse where he works north of Fort Worth, Texas. The harvest of these miniature vegetables, obtained through a procedure where water and earth are used without pesticides, is drawing the attention of restaurants and markets in the area. "The difference is specifically in the flavor; it is much more concentrated than conventional vegetables,” Huiza points out. For a few months he is in charge of the growth of more than 20 varieties of miniature vegetables in the greenhouse Greens Genes.
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[Close-up of micro vegetables]
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Close-up of green, micro vegetables. Thanks to a new combined organic and artisan technique with technology, Mexican grower Salvador Huiza waters, sows, and cuts thousands of micro vegetables in a matter of hours in the greenhouse where he works north of Fort Worth, Texas. The harvest of these miniature vegetables, obtained through a procedure where water and earth are used without pesticides, is drawing the attention of restaurants and markets in the area. "The difference is specifically in the flavor; it is much more concentrated than conventional vegetables,” Huiza points out. For a few months he is in charge of the growth of more than 20 varieties of miniature vegetables in the greenhouse Greens Genes.
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[Dish with micro vegetable salad]
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Photograph of a dish that contains an organic salad made of micro vegetables.
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[Dropping seeds]
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A man with a tatooed arm drops small seeds into containers of soil. Thanks to a new combined organic and artisan technique with technology, Mexican grower Salvador Huiza waters, sows, and cuts thousands of micro vegetables in a matter of hours in the greenhouse where he works north of Fort Worth, Texas. The harvest of these miniature vegetables, obtained through a procedure where water and earth are used without pesticides, is drawing the attention of restaurants and markets in the area. "The difference is specifically in the flavor; it is much more concentrated than conventional vegetables,” Huiza points out. For a few months he is in charge of the growth of more than 20 varieties of miniature vegetables in the greenhouse Greens Genes.
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[Examining micro vegetables]
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Photograph of Salvador Huiza, wearing a baseball cap, tending to containers full of green, micro vegetables.
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[Finger touching micro vegetables]
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Close-up photograph of a finger and micro vegetables in soil.
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[Fingers and micro vegetables]
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Close-up photograph of fingers and micro vegetables in soil.
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[Growing micro vegetables in soil]
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Photograph of micro vegetables in soil growing in the foreground as Salvador Huiza uses a sieve to plant seeds in the background.
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[Hand dropping seeds]
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Photograph of a man with a tattooed arm dropping small seeds into containers of soil.
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[Hand touching micro vegetables]
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Photograph of a hand touching micro vegetables in soil.
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[Micro vegetable dish]
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Photograph of a dish composed of micro vegetables. Thanks to a new combined organic and artisan technique with technology, Mexican grower Salvador Huiza waters, sows, and cuts thousands of micro vegetables in a matter of hours in the greenhouse where he works north of Fort Worth, Texas. The harvest of these miniature vegetables, obtained through a procedure where water and earth are used without pesticides, is drawing the attention of restaurants and markets in the area. "The difference is specifically in the flavor; it is much more concentrated than conventional vegetables,” Huiza points out. For a few months he is in charge of the growth of more than 20 varieties of miniature vegetables in the greenhouse Greens Genes.
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[Micro vegetable salad]
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Close-up photograph of an organic salad made of micro vegetables.c
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[Newly sprouting micro vegetables]
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Newly sprouting micro vegetables in soil. Thanks to a new combined organic and artisan technique with technology, Mexican grower Salvador Huiza waters, sows, and cuts thousands of micro vegetables in a matter of hours in the greenhouse where he works north of Fort Worth, Texas. The harvest of these miniature vegetables, obtained through a procedure where water and earth are used without pesticides, is drawing the attention of restaurants and markets in the area. "The difference is specifically in the flavor; it is much more concentrated than conventional vegetables,” Huiza points out. For a few months he is in charge of the growth of more than 20 varieties of miniature vegetables in the greenhouse Greens Genes.
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[Planting seeds]
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Photograph of a farmer tending trays of growing vegetables.
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[Planting seeds in a greenhouse]
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Thanks to a new combined organic and artisan technique with technology, Mexican grower Salvador Huiza waters, sows, and cuts thousands of micro vegetables in a matter of hours in the greenhouse where he works north of Fort Worth, Texas. The harvest of these miniature vegetables, obtained through a procedure where water and earth are used without pesticides, is drawing the attention of restaurants and markets in the area. "The difference is specifically in the flavor; it is much more concentrated than conventional vegetables,” Huiza points out. For a few months he is in charge of the growth of more than 20 varieties of miniature vegetables in the greenhouse Greens Genes.
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[Platters of micro vegetable dishes]
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People dish out various micro vegetable dishes on platters. Thanks to a new combined organic and artisan technique with technology, Mexican grower Salvador Huiza waters, sows, and cuts thousands of micro vegetables in a matter of hours in the greenhouse where he works north of Fort Worth, Texas. The harvest of these miniature vegetables, obtained through a procedure where water and earth are used without pesticides, is drawing the attention of restaurants and markets in the area. "The difference is specifically in the flavor; it is much more concentrated than conventional vegetables,” Huiza points out. For a few months he is in charge of the growth of more than 20 varieties of miniature vegetables in the greenhouse Greens Genes.
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[Preparing a micro vegetable salad]
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A chef prepares an organic salad made of micro vegetables. Thanks to a new combined organic and artisan technique with technology, Mexican grower Salvador Huiza waters, sows, and cuts thousands of micro vegetables in a matter of hours in the greenhouse where he works north of Fort Worth, Texas. The harvest of these miniature vegetables, obtained through a procedure where water and earth are used without pesticides, is drawing the attention of restaurants and markets in the area. "The difference is specifically in the flavor; it is much more concentrated than conventional vegetables,” Huiza points out. For a few months he is in charge of the growth of more than 20 varieties of miniature vegetables in the greenhouse Greens Genes.
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[Reaching into container of seeds]
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Photograph of a hand reaching into a bowl of small, brown seeds.
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[Salad of micro vegetables]
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Close-up of an organic salad made of micro vegetables.
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[Salvador Huiza examining micro vegetables]
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Photograph of Salvador Huiza, wearing a baseball cap, tending to containers full of green, micro vegetables.
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[Salvador Huiza tending the micro vegetables]
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Photograph of Salvador Huiza, wearing a baseball cap, tending to containers full of green, micro vegetables.
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[Seeds through a sieve]
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Photograph of Salvador Huiza using a sieve to plant seeds.
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[Tending the micro vegetables]
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Salvador Huiza, wearing a baseball cap, tends to containers full of green, micro vegetables. Thanks to a new combined organic and artisan technique with technology, Mexican grower Salvador Huiza waters, sows, and cuts thousands of micro vegetables in a matter of hours in the greenhouse where he works north of Fort Worth, Texas. The harvest of these miniature vegetables, obtained through a procedure where water and earth are used without pesticides, is drawing the attention of restaurants and markets in the area. "The difference is specifically in the flavor; it is much more concentrated than conventional vegetables,” Huiza points out. For a few months he is in charge of the growth of more than 20 varieties of miniature vegetables in the greenhouse Greens Genes.
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[Watering micro vegetables with hose]
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Salvador Huiza waters vegetables in a greenhouse using a hose. Thanks to a new combined organic and artisan technique with technology, Mexican grower Salvador Huiza waters, sows, and cuts thousands of micro vegetables in a matter of hours in the greenhouse where he works north of Fort Worth, Texas. The harvest of these miniature vegetables, obtained through a procedure where water and earth are used without pesticides, is drawing the attention of restaurants and markets in the area. "The difference is specifically in the flavor; it is much more concentrated than conventional vegetables,” Huiza points out. For a few months he is in charge of the growth of more than 20 varieties of miniature vegetables in the greenhouse Greens Genes.
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[Watering vegetables using a hose]
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Salvador Huiza waters vegetables in a greenhouse using a hose. Thanks to a new combined organic and artisan technique with technology, Mexican grower Salvador Huiza waters, sows, and cuts thousands of micro vegetables in a matter of hours in the greenhouse where he works north of Fort Worth, Texas. The harvest of these miniature vegetables, obtained through a procedure where water and earth are used without pesticides, is drawing the attention of restaurants and markets in the area. "The difference is specifically in the flavor; it is much more concentrated than conventional vegetables,” Huiza points out. For a few months he is in charge of the growth of more than 20 varieties of miniature vegetables in the greenhouse Greens Genes.
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[Working with container of micro vegetables]
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A man with gloves works with micro vegetables in a container. Thanks to a new combined organic and artisan technique with technology, Mexican grower Salvador Huiza waters, sows, and cuts thousands of micro vegetables in a matter of hours in the greenhouse where he works north of Fort Worth, Texas. The harvest of these miniature vegetables, obtained through a procedure where water and earth are used without pesticides, is drawing the attention of restaurants and markets in the area. "The difference is specifically in the flavor; it is much more concentrated than conventional vegetables,” Huiza points out. For a few months he is in charge of the growth of more than 20 varieties of miniature vegetables in the greenhouse Greens Genes.
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[Working with micro vegetables]
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A man works with micro vegetables. Thanks to a new combined organic and artisan technique with technology, Mexican grower Salvador Huiza waters, sows, and cuts thousands of micro vegetables in a matter of hours in the greenhouse where he works north of Fort Worth, Texas. The harvest of these miniature vegetables, obtained through a procedure where water and earth are used without pesticides, is drawing the attention of restaurants and markets in the area. "The difference is specifically in the flavor; it is much more concentrated than conventional vegetables,” Huiza points out. For a few months he is in charge of the growth of more than 20 varieties of miniature vegetables in the greenhouse Greens Genes.