Growing a Successful Microgreens Business
In this week’s episode, Kevin speaks with Shauna of Mom’s Micro Garden (and Sasquatch Family Farms, WA). Shauna discussing how she started her microgreens business, how to attract Buyers and the value of building local partnerships. Hear her advice for new Farmers and goals for scaling her business!
For more Farm resources, visit: barn2door.com/resources
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Hello and welcome to the Independent Farmer Podcast, the go to podcast for do it yourself farmers who are taking control of their own business, skipping the middleman and selling direct to local consumer and wholesale buyers. This podcast is hosted by Barn2Door, the number one business tool for independent farmers to manage their business, promote their brand and sell online and in person.
Let's dive in to today's Independent Farmer Podcast.
Kevin Soncrant: Welcome to the Independent Farmer Podcast. I'm Kevin on the Success team at Barn2Door and your host for today's episode. My job all day every day is to support, coach and work with farmers for their business to be successful. I've worked with hundreds of farms and have story [00:01:00] after story of farmers crushing it with local customers, local partners, and increased sales.
All the while, using Barn2Door to manage their business, promote their farm brand, and offer convenient options for local buyers to buy from their farm. I'm a big fan of helping farmers work smarter, not harder, since I've never met a farm with extra time on their hands. As many of our listeners may be aware, Barn2Door offers an all-in-one business solution for independent farmers who are cutting out the middleman, taking control of their business, selling under their brand, and making sure their customers can purchase from their farm, both online and in person. In today's conversation, we will get into growing a microgreens business Today, I'm happy to welcome back Shauna of Sasquatch Family Farms and Mom's Micro Garden in Washington.
Shauna's a part of our Farm Advisor network and has worked with us for two years and since becoming an advisor has brought knowledge on starting a farm business and scaling it into [00:02:00] two. I'm excited to talk to Shauna about growing a successful microgreens business, how she got started, and her advice for others trying to build their operations.
Welcome, Shauna.
Shauna Perez: Thanks for having me today, Kevin.
Kevin Soncrant: Yeah, of course. I'm so glad you're here. I was just telling you before we started recording, microgreens is one of the most highly sought after podcasts I've been waiting for, and I'm super excited to dive in today's topic, 'cause I know many of our microgreen farms are looking to learn more.
So, we're gonna start with an easy one. How did you get introduced to Microgreens?
Shauna Perez: Well, so we have the hog farm and the pigs love produce, and a really great little Rainier Fresh Country store donated produce for our pigs every week and they also owned Mom's Micro Garden. And every week we'd go and pick up the most delicious produce for the pigs.
And I learn a little bit more about microgreens. And we, at our hog farm, Sasquatch Family Farms. It is a property that [00:03:00] really needs some regeneration and needs a lot of cover crop. And microgreens happen to produce about 50 acres of byproduct seed and cover crop a month. And so, as we started chatting about things, it was like, wow, well, like the pigs love 'em and the chickens and everything down here loves the microgreen byproduct.
The conversation just evolved and added some partners and we got started in this project.
Kevin Soncrant: Did you know anyone else around you growing microgreens?
Shauna Perez: Yeah, so I maybe part of the journey is last December we bought Mom's Micro Garden, but, August, we went on this amazing Lewis County Farm Bureau tour and Hot Frog Farms took us on a tour of their microgreens and they shared their whole business journey with us and we were really inspired and like scratched our heads and said, wow, that's really cool and you got all these grants to help you do this and build this and wow, that's awesome.
I wish we would've known about that when we were starting in farming.
That was so cool. They have 35 employees and Wow.
[00:04:00] This just sounds incredible.
Kevin Soncrant: Do you, looking back at it, if you had known about microgreens before you started the hog business, do you think you would've started with microgreens first or not?
Shauna Perez: I think we've learned a lot of things in the journey and hard to say, does the chicken or the egg come first?
Kevin Soncrant: Yeah, that's a good way to put it.
So do you think having another farm business, prepared you well for your microgreens business? Or are they just so vastly different that it didn't really matter?
Shauna Perez: I think they're really vastly different. I think some of the structural and systems things that Barn2Door helped us implement that I had a very steep learning curve on with our Sasquatch family Farms.
We knew three months prior to buying microgreens, Barn2Door started helping us on the backend, and I think I really the second time around with Barn2Door, what I appreciated was the real systematic structure that you provide for a business as you onboard. They run very differently, but I think there's some systems and structures, things that we've really benefited from.
And a lot of it is the coaching around with [00:05:00] Barn2Door.
Kevin Soncrant: Yeah, yeah. I've heard you talk about that on a previous episode, how much you really benefited from the coaching. What about customers? Is there any overlap there between the two businesses?
Shauna Perez: I think that's super fun. It's really great, the Microgreens came with an existing clientele of really amazing five star restaurants.
And then to say, Hey, we could also be your local protein producer, has been really fun. And, on the protein side, we were really well connected down in Lewis County and so to be able to take some of those connections and join the hub as a second producer, there's just 35 farmers as part of the southwest Washington food hub that we're part of.
And to have two farms in that hub is pretty awesome.
Kevin Soncrant: I imagine that, in spite of some of the overlap, there's probably quite a few differences. Like some of your microgreen customers are probably never interested in your pork products and vice versa. So, maybe talk to me a little bit about like the customer profile, like who you're targeting, who your ideal customer is for the Microgreen business, and what you really think about when looking to acquire new customers there.
Shauna Perez: [00:06:00] Yeah. I think for us with microgreen, with both farm businesses, I think what's really important to us is that our businesses have a diversity in sales channels. For example, we sell to retail customers with porch box deliveries. We sell to wholesale retail and hunger relief. And we've found that some of those will ebb and flow up and down.
And when you have a really strong base and a multitude of environments, we're able to kind of weather whatever the up or down is a bit better.
Kevin Soncrant: Talk to me more about the porch box delivery program.
Shauna Perez: We love Barn2Door. You know what, Kevin, you and your team have been awesome in helping us. That's not something that Mom's had, and it's a very strong sales channel for the Sasquatch Family Farms.
And so, you asked me to tell you more about Porch box delivery.
Kevin Soncrant: Yeah.
Shauna Perez: Oh my goodness. That is a really amazing story. So we knew, we really liked the system that Barn2Door puts out to help you get out in front of customers. And we've watched that grow. We just launched [00:07:00] that in April and we're watching our sales and we're really proud of ourselves, for this being our first season of the Porch Box delivery program. For us, it's really springboarded though, so Hunger Relief right now is really having a hard time with funding. I mentioned that's one of our sales channels. So we've built, into our porch boxes, we give back to Hunger Relief as a fundraiser for them. And we've learned a lot of people have been impacted by not having federal funding in this season.
And for them to be able to partner with us for their customers and their clientele to say, Hey, if we bought this great local box of produce, then it's sort of a fundraiser for us and it's a win-win. And we have a large distributor, Cascadia Produce, who I call every farmer's best friend who helps us with the logistics for our boxes every week.
So, they do all of the packing and there are 17 farms that we source from that they handle all of that within their already existing system, which is pretty cool.
Kevin Soncrant: Wow. So, you [00:08:00] mentioned the delivery program for, in terms of how you fulfill the two businesses. Is there any overlap there? Like do you have some of the same pickup locations or target some of the same neighborhoods, or are those completely different as well for the two businesses?
Shauna Perez: They're completely different. So, the two businesses are roughly 90 miles apart.
Kevin Soncrant: Yeah.
Shauna Perez: So I think they definitely feed off, we feed off of each other a lot and hey, this is like the Southwest Washington food hub being part of a food hub, Barn2Door. That was one of my first meetings with Alex, when I came to his marketing class, was be part of a food hub.
They really help us a lot, so. The pork and the microgreens, we both sell through the food hub.
Kevin Soncrant: Gotcha. So raising animals versus microgreens, talk to me about like pros and cons of each.
Shauna Perez: I mean, the microgreens, you water them and they don't squeak or squeal, but they taste delicious as you walk through.
They don't get you up at 2:00 AM to have babies. I'm not up all night with the microgreens. They're pretty plug and play. And I think they both have [00:09:00] their pros and cons.
Kevin Soncrant: Sure.
Shauna Perez: The microgreens, it's certainly nice to close the greenhouse door when we walk away at night. Right. And you can truly close the greenhouse door and not worry that you're gonna be chasing cows at 7:00 AM
Kevin Soncrant: Sure.
Any unexpected things that have occurred with the microgreen business?
Shauna Perez: We're part of an incubator farm with the microgreens business, Riverside growers. There's three, four farms now there, and it's really neat to be part of an incubator farm with that, and just catch all of the positive energy and vibe off of everyone growing.
Kevin Soncrant: What is an incubator farm?
Shauna Perez: Well, an incubator farm. We have this amazing mentor who spent 50 seasons in farming, Ben Degoede and Degoede farms. They have one of the largest hydroponic lettuce farms in Washington state with a incredible grow. Like, I've never seen swimming pools with lettuce floating on floating docks before.
Right? And he also owns Windmill Gardens, which for 50 years has been the place that we go to buy our Mother's Day flower [00:10:00] baskets and is just a real force in the community of amazing for gardening and farming and local. And he walks through our greenhouse every day and says, Hey, I was thinking you ought to try.
Hey, what do you think about this? And he sends us all these great, uh, we recently got a tray washer. So we've gone from spending a lot of time washing trays, thanks to his nudge, we got an automatic tray washer and we do a hundred trays in 15 minutes now. Huge labor savings for us, but just having somebody who's really experienced and he's really automated in his systems and his willingness to share has been great.
We're going through the GAP and the Organic Certification process, but he's our host farm for our incubator farm, and he is already gone through both of those. So, when we needed something like, Hey, what's the water analysis? He was like, oh yeah, let me explain that to you here, I got all the documentation and they come here.
And so I think for the microgreens, we feel really supported and surrounded and that's really cool.
Kevin Soncrant: Talk to us more about the [00:11:00] process of growing microgreens. Like what's that process look like for actually growing the microgreens?
Shauna Perez: Yeah, we, so I think when you ask me what's the difference between microgreens and animals, the microgreen grow is about seven days.
So we get the soil, the seeds get laid on, it goes into the germ tent, comes out. The little baby veal of vegetables are grown. They get harvested, put in beautiful little packages and shipped off to the customer. As opposed to the animal operation, Hogs take us about 13 months from the time we breed till the time we have bacon in a package.
So, it's a seven day turnaround. And I think initially we had some hiccups like when you take over something new, you have hiccups, right? And the cool thing about microgreens is if you make a mistake as a business owner, you have seven days and you can turn it right back around, that's pretty awesome.
I think it's one of the reasons I think we love microgreen so much is any microgreen problem is truly solvable in seven days.
Kevin Soncrant: Amazing. How cool. [00:12:00] How did you decide which varieties to focus on and grow for the microgreens?
Shauna Perez: Mom's came with this really great customer list already of chefs and already had an existing list of here's what we're growing.
I think as we're entering our eighth month now owning Mom's and we're starting to branch out and we have our chef clients who will call and say, Hey, I'd really like in this season we'd really love to have popcorn micro shoot, green shoots. Can you do that for us? And we'll say, sure, let us give it a try.
You know, it only takes seven days. Let's see how we do. And so it's been really fun.
Kevin Soncrant: What's your most popular microgreens for like, regular retail customers? Like people like me that are buying microgreens? What's the most popular one?
Shauna Perez: Yeah. Hands down, it's our custom Mom's mix and it has seven different kinds of microgreens layered into it.
Kevin Soncrant: I'm gonna put you on the spot. Do you know all seven off the top of your head?
Shauna Perez: Yes, I definitely know all seven off the top of my head. You're so kind. Okay. You ready for the mom's mix?
Kevin Soncrant: Yeah. Yeah. Please.
Shauna Perez: May contain: pea shoots, broccoli, [00:13:00] kale, mustard, nasturtiums, radishes, fava, chervil, or cabbage.
Kevin Soncrant: Okay, interesting.
Yeah, pea shoots is probably one of the most common ones I see across the board. Between that and broccoli. Those are probably the two most common ones I've seen. There's so many varieties. It seems endless for the varieties that are out there.
Shauna Perez: I think too, Barn2Door really coached us up a lot about, Hey, if you have an online store, you have consumer fatigue.
If you have more than 10 things, how do you pick the top 10 things to really list? And like I said, we do the popcorn shoots, but you probably don't see that on the store, right? Like, that was my customer request.
Kevin Soncrant: So, your top seller then, you just do, essentially your own blend that you choose out of those varieties.
And basically people get a, a sampling of your microgreens. That's awesome. When they purchase that one, how many ounces is that in that blend you were just describing?
Shauna Perez: Well, so we've decided to go really deep with that blend. We sell an eight ounce blend that's really [00:14:00] popular with like a first time sampler blend.
We sell a container size of it that's 12 ounces, a 12 ounce container, and that's really popular for our porch boxes, and retail base. Then our chef clients like that in a 32 ounce container.
Kevin Soncrant: So, you mentioned Mom's came with its own existing customers, right? I'm sure though, knowing you, you've probably been out looking for new customers as well, so I'd like to talk about like what you've done to attract new customers.
Maybe just start from like, maybe we'll break it down like a little bit of each section. Like when you look at in-person marketing efforts, what have been some of your in-person marketing efforts that you've done for the microgreen business?
Shauna Perez: Yeah, I think we really wanna engage with the community. So, we hosted an Ag day with about 20 other farms and producers and agricultural related things at the greenhouse where you could tour and walk through and teamed with high schools and the community.
So that was a big outreach event about lettuce, tell you about microgreens, this career and technical education program. [00:15:00] From the high school came out and they did the floating lettuce, the hydroponic lettuce mixed with our microgreens, and they crafted up this delicious salad dressing. They tossed it all together so you could taste, what does this taste like?
We talked to people about, so when we cut those pea shoots, we're done with that mat, like, right, that's our waste product. But, it grows back and we harvest a lot of trays every week. So we gave people their own pea shoots, and I think what I have loved most is we gave them those pea shoots back in April.
We're now getting all of these social media posts about, look at our pea shoots from Mom's Micro Garden, and there's these beautiful gardens growing all around the community from our waste product. So, we really focus on being a circular farm. And as much as I love them down at Sasquatch, regrowing for our animals and them eating 'em.
What's even more cool is all the partnerships that have formed out of that with schools and community gardens where they're taking our once harvest, so our seconds, replanting them and have made bountiful gardens.
Kevin Soncrant: How [00:16:00] cool. Yeah. It kind of spills into the next part too, 'cause that's like an in-person marketing effort that turned into an online marketing effort.
You may not have even foreseen that. How you get people to then just post about you from their experience. What else have you done from an online marketing perspective for the business?
Shauna Perez: Well, my business partner Jill, is really great with graphics. Like, shout out to Jill. She does all of our social media postings.
So, every week Jill takes a picture of the three different boxes we sell for subscription boxes, and she gets a really great post that says, Hey, this is what we have going on this week. Isn't this awesome? Right. And then she lists out because most people don't just want a microgreens box, right?
Like we found people want a variety. So we've partnered with those 17 farms that Cascadia produce aggregates out for us, and then packs into a box. So, she'll post like, Hey, your peas this week came from four elements. Or she's posting about where everything comes from and source, we really wanna be transparent about what's coming in your box.
Where does it come [00:17:00] from? Where was it sourced from? Who grew it?
Kevin Soncrant: Love that. So obviously there's some educational aspect there. What about education that's specific to microgreens? How much do y'all focus on that in terms of nutrients or usage or any of those aspects of those unique plants.
Shauna Perez: I think I wanna like pitch the Barn2Door marketing class.
Like in that class you all taught us that we needed three to four posts a week and you kind of like walked us through the formula of that. So, we tried to use that Barn2Door coaching in our social media posting. So, we tried to have a picture of what did we eat as a family this week that had microgreens on it and what's the recipe for it?
Did a customer eat something great with microgreens on it? Send us in a picture, post it, and we sent them back a freebie. Just looking at if making those three to four posts a week, what does the produce box look like? What does the greenhouse look like?
Kevin Soncrant: Awesome. Yeah, I always appreciate that too, being someone that buys microgreens regularly and I just found myself kind of throwing them on top of stuff occasionally.
So, being able to get more [00:18:00] concerted ways to use those is always helpful for me as a consumer. Pickup locations. You have quite a few of them. How did you choose those pickup locations?
Shauna Perez: Thank you. We do have a lot of pickup locations. So, Windmill Gardens is that incubator farm that we are already based at with our greenhouse, so that made sense to be a pickup location there.
Plus, I think when we're looking for pickup locations, the microgreens are really temperature sensitive. So, if they just sat out somewhere. They wouldn't be very happy. So does the pickup location have cold storage that they would let us use for this as part of our community farming effort?
Kevin Soncrant: Makes sense. Any other pickup locations you're considering right now that you're looking into?
Shauna Perez: I think we're always looking for more. I think what we're really excited about this fall is we're partnering with some high schools and some preschools and elementary schools around their need for fundraising and nutrient dense food.
And so their parent organizations are gonna do like a little mini farmer's market pop up [00:19:00] for us. And we're very excited to get in the community. And so those will be some pickup locations coming once a month where your purchase not only supports us as a small farm, but then we'll also partner to support the community organization you're passionate about.
So we have a couple of those that are partnerships with community organizations. We have Three Dogs Cider down here, and they've been a great resource, I would just say breweries and cideries are like thumbs up. We're trying to do some like, you know, if you do your beer tasting, you should do a microgreen tasting right alongside it.
Kevin Soncrant: How cool. What a unique idea. Yeah. That's such a great thing to consider too, 'cause especially, local breweries and cideries, the people go in there already paying more for local products, so they're naturally inclined to be willing to pay more for like, locally raised produce and microgreens. It makes so much sense.
Shauna Perez: I should tell you, one of our chef clients is called the Neighborhood. They're in West Seattle and they took our cantaloupe microgreens and they've now made it into a simple syrup that is one of their bestselling drinks this month, like on the foodie scale. We're [00:20:00] just appreciative that a lot of the places that work with us and buy our product, then also partner with us.
Kevin Soncrant: Yeah. How amazing. So, this is maybe just kind of encompassing marketing efforts all across, like anything. What's your focus right now in terms of bringing in new customers? What would you say some of the top tactics y'all are looking to employ to bring in new customers are right now?
Shauna Perez: Ooh, that's a great question.
I think that we are really working on, we talked about the different sales channels, right? So we have the produce boxes, we have the restaurants, we have our wholesale. How can we diversify that and add more clients that we serve every week? So, we're just really working on how do we continue to increase that number of customers that we're serving every week.
Kevin Soncrant: Any plans for any farmer's markets?
Shauna Perez: We currently go to two or three farmer's markets a month. I think for, like from the farmer hat, if I put the farmer hat side on, every time we choose to go to a farmer's market, we know that's gonna cost us [00:21:00] from a revenue side. When we've done the math on it, it costs me $500, before we get there. So, if we're going, does it have the potential to make $500 or is it a marketing activity for us?
Kevin Soncrant: I imagine, regardless, you probably still always think of it as a marketing activity, right?
Shauna Perez: I think the marketing activity is always an extra win. So we're going to one Friday, that's a really cool housing, in a housing development, that we're very excited about.
I think it's a great time for us to talk about nutrient dense local farm food. And for us, it wasn't an every week farmer's market. For them, it was just a, Hey, we're gonna try this and see. And we thought, that's great. We don't have a long-term commitment. We'll try that and see with you.
Kevin Soncrant: Makes sense.
So when you're there in person at like a pickup location or at a market, what are some like really good practices you would say that you would give advice to newer farmers that haven't done that before?
Shauna Perez: Yeah. I would say this comes again from your Barn2Door marketing class that I didn't know when we started this.
So, we have flyers and postcards, and we leave [00:22:00] those everywhere we go. So every community board for everywhere that's a pickup location, but also just like, Hey, am I shopping at Safeway, at a chain grocery store and they have a board, I'm gonna put a flyer up for my produce everywhere I go. I'm putting those up like we carry 'em in our purses with tape and tacks.
Everywhere you go, you put those up. Like the goal is to go through 500 postcards a month from personal, putting those up somewhere. So, our kids are tasked with that. Our husbands are tasked with that. Everybody we know hands out the flyers and the postcards.
Kevin Soncrant: I love that. What's the core information that's on your flyers?
Shauna Perez: We keep changing it up. So we have recipe cards that on one side will have a recipe for like, how do you use pea shoots? And the other side tells you about order our fresh produce box. Take that workload off of you. We try to double up on it and do a two-sided postcard and then the flyers are just constantly seasonally changing.
Like most places take down your flyers after 30 days. So like, where are we going that we need to [00:23:00] put up a new flyer next month?
Kevin Soncrant: Gotcha. So, is there some information that's always constant, like website, QR code, or is it always different?
Shauna Perez: I love that coach in you. Yes. Always has the website, always has a QR code.
Make it easy. People don't want multiple clicks.
Kevin Soncrant: Right. And then, we talked about partnerships. So how'd you form these? Obviously there were some partnerships that existed when you go to form a new partnership. Like how, what's your approach there when you're forming a partnership for the business?
Shauna Perez: I think we just love our happy little microgreens so much, and we probably over the top talk about how much we love our microgreens and it just organically seems to form partnerships when you're like, Hey Kevin, let me tell you about my microgreens. Come taste these cantaloupe greens. They are like the most juicy.
I can't even describe the best cantaloupe you've ever had in a little green sprout. Right? Like it's totally mind blowing and I think we're just so excited about microgreens and talk about them everywhere we go to everyone we go that we have a lot of organic partnerships that pop up.
Kevin Soncrant: Oh, cool. [00:24:00] Yeah, your passion obviously really comes through in that instance.
I can say I've never had cantaloupe microgreens, and I want them really badly right now. I will look endlessly for them.
Shauna Perez: Okay, Kevin, we'll ship you out some cantaloupe microgreens.
Kevin Soncrant: Amazing. So, talk to me about partnerships and how they can be mutually beneficial for both businesses.
Shauna Perez: Well, I really think for the Cascadia Produce is probably the biggest mutually beneficial for us and it kind of radiates out. So they really helped us with this concept called economy of scale. Our packaging, because we purchase our packaging through them and they buy so much. Packaging is now 25% less than I can buy it from anywhere else.
And for a small business to save 25% on something I need every day is pretty huge. And then that sort of spider webbed out into, there are multiple other microgreen farmers we're connected to who are like, Hey, who are you using for packaging? We're getting this awesome deal. Wanna jump on the economy [00:25:00] of scale with us?
And so, now we're all saving that cost and as we're like just everything seems to get more expensive every day. So to save that much on packaging has been a huge economy of scale. How do we find an opportunity and then share it with our farm network?
Kevin Soncrant: I love that. So goals, as you look towards like the end of this year and into next, what would you say some of the top goals are for Mom's Micro?
Shauna Perez: Our number one goal is to grow our produce box. We love that produce box. We have three of 'em. We have a wild harvest that's like the best deal in produce this week. We have the local box and we have an organic box, and we're finding that people love them as soon as they find out about us and that people don't know we exist.
So for us, it's to grow the produce box and help everybody get really nutrient dense, healthy food.
Kevin Soncrant: And so when you say that, just for clarification, that would be like a subscription to that produce box, right?
Shauna Perez: Yes, a subscription to that produce box. And what we're finding is some of our larger and even [00:26:00] smaller like wholesale clients, like restaurant clients that we deliver to, or institutions when we say, Hey, we have this produce box and you could have it as an employee benefit and we're already coming here on Friday. You want us to drop this off? And your employees that have tasty, fresh produce, they're like, yeah, that's awesome.
So I think when you said how do things mesh together, it's, it's what's our existing client base already ordering and how can we add value for them?
Kevin Soncrant: Sure. What a great way to think about it. How do you hope to expand the business?
Shauna Perez: We hope to grow by leaps and bounds. So, we have one 3000 foot cold frame right now that we grow in, and we're hoping that we really would like to double that by next year.
Kevin Soncrant: Holy smokes.
Shauna Perez: So we're, we're pushing the edge of it today, and we're hoping, business and microgreens kind of goes up and down. And today our farm manager, Elaine called and she said, Hey, do you think you could pick me up some more racks? We're outta rack space.
Kevin Soncrant: Wow.
Shauna Perez: And so, I think we're just looking at how much more can we push in the space we have.
And [00:27:00] the cool thing about where we're at is they have 11 more spaces for us to grow into.
Kevin Soncrant: That's a lot of room. That's awesome.
Shauna Perez: Unless we get some more like incubator farms. Like if people are interested in getting into farming in the Pacific Northwest, give us a shout and let us tell you about this cool place we grow our Microgreens at.
Kevin Soncrant: Great. I love that. Any dream partnerships that you're exploring or looking into?
Shauna Perez: Yeah, I think what we've really learned is, as we're growing in sales volume and the next step for us, we need that gap in organic certification to take advantage of some opportunities being sent our way. And if, for people who don't know, GAP certification is good agricultural practices.
So we put in today for the USDA to come out and do the good agricultural practices audit of our farm.
Kevin Soncrant: Yeah, I know that can be a pretty lengthy process sometimes. How about advice for other farms that want to pursue a microgreen business?
Shauna Perez: Do it yesterday. Do it yesterday. Get started. Just get started.
I think you need really great soil, really great seeds, [00:28:00] and you have to be passionate about how much you love the happy little green growing.
Kevin Soncrant: Yeah. Passion makes a big difference for everything in life. Right? Anything you wanna mention that we haven't covered? Anything that you think is really important?
Shauna Perez: Just thanks for having us.
Kevin Soncrant: Yeah, of course. Thank you Shauna. So yeah, I wanna extend my thanks to Shauna for joining us on this week's podcast episode.
You can check out more of Shauna, and the farm on their website, MomsMicroGarden.com. Here at Barn2Door, we're humbled to support thousands of independent farmers across the country. We're delighted to offer services and tools to help farmers access more customers, increase their sales, and save time for their business.
If you're an independent farmer who's just getting started or transitioning to selling direct, or if you've been at it a while and wanna simplify your business management, please visit Barn2Door.com/Learn-More. Thank you for tuning in today. We look forward to joining you next time on The Independent Farmer Podcast.
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