Do you know where your leafy greens come from? If you’re dining at a restaurant in Boston, there’s a good chance the salad greens you’re eating have been grown by two friends inside a small apartment in the city’s South End neighborhood.
Oliver Homberg and Matt Alto, two recent graduates of Northeastern, founded Boston Microgreens six months ago with little farming experience. But now they’re selling tray upon tray of tender leafy greens to home cooks and chefs from 30 Boston restaurants, including Uni, O Ya, Ostra, and Sorellina.
“Basically we just started growing stuff for ourselves, and then we got obsessed,” said Homberg, who studied international affairs and sustainable development at Northeastern. “We learned everything we know from videos on YouTube.”