Micro greens are the latest craze to hit the chef world. The tiny, premature leaves pack a flavor punch more potent than any of their elders. Their looks don't hurt either; the array of brilliant colors, filament thin stems, and delicate leaves are enough to draw attention to any plate.
Add to these attractions the fact that micro-greens have managed to capture the attention of growing crowd of chefs focused on serving local fare, and it's easy to see they've made it, biologically speaking, into the crowd of safely domesticated species—at least for the time being.
Cape Cod chefs are no exception. At the upscale Truro bistro, Blackfish, where I spend my evenings, chef Eric Jansen recently ordered several trays to soak up the sunshine out back. In the afternoons before service, he and the other cooks clip what they'll need for the night. Between the miniscule distance (both in time and miles) between plant and plate and the already potent flavor of the tiny greens, these garnishes taste powerfully fresh. I wouldn't want to eat a whole salad of them, but mixed in with the more delicate flavors of mature greens, they offer a taste worth savoring.