An urban farm in New Orleans...Chefs' thoughts?

Hello all

Just started operating an urban farm in the Uptown area of New Orleans about 6 months ago. We organically and sustainably grow smaller greens, micro greens, sprouts, and specialty herbs and mixes. We are in a couple bigger name restaurants already, and looking to get in more.

Looking to expand our product offerings. We could use more suggestions from some chefs. Anything in the smaller greens category that you chefs can't find locally and in good form?

Always looking for more insight on varieties that chefs would enjoy using too and also suggestions that you foodies, who know what a micro green is LOL, would recommend.