Microgreens are the cotyledon and first true leaves of a plant, harvested 7–21 days after sowing. They are dense in the nutrients the seed stored for early growth. In Central Texas they are practical because they can be grown indoors year-round, outside the heat, drought, and freeze cycles that limit outdoor production.
A spare room, garage corner, or small structure with consistent temperature (roughly 65–75°F) and 12–16 hours of light produces usable trays on a weekly cycle. Soil, coconut coir, or simple hydroponic setups all work. Many Central Texas growers run them with no pesticides and harvest to order so the product never sits.
This is not a claim that microgreens replace a full garden or a pasture. It is a statement that a high-density, short-cycle crop fits the same self-sufficiency logic as raw milk, fruit trees, and acreage: produce something useful on the land or in the building you already control, then move it to people who want it.