From Scratch to Stem: How Growing Lettuce, Microgreens, and Mushrooms Became My Passion

When my kids were little, I became that mom—the one reading every label, scanning every ingredient, and questioning every bite that went into their tiny bodies. I didn’t want overly processed snacks or long lists of unpronounceable additives. I wanted real, whole food—made with care, from scratch. That simple desire is what first led me to growing our own food.

I didn’t grow up on a farm. I wasn’t raised with chickens in the yard or a greenhouse out back. But once I discovered how much power and peace there is in growing your own, I never looked back.

The Power of Hydroponically Grown Lettuce

One of my earliest experiments was lettuce—grown hydroponically right in our kitchen. No soil. No backyard needed. Just water, light, and the right nutrients.

Hydroponic growing is clean, efficient, and ideal for beginners. It was magical to watch those first tender leaves emerge, knowing exactly what went into them—because I put it there.

If you've never grown your own lettuce, you’re missing out on one of the freshest bites you'll ever taste. It’s crisp, vibrant, and full of life—not days old like the store-bought stuff.

 Why I Fell in Love with Organic Microgreens

Microgreens were my next love. Tiny, vibrant greens like radish, sunflower, basil, and pea shoots—packed with flavor and loaded with nutrients.

What I love most? They grow fast. In as little as 7–10 days, you can harvest a tray of greens that rival any fancy salad bar. My kids thought it was the coolest science project ever—plus, they actually wanted to eat them.

Growing microgreens became a way for me to not just feed my family, but empower others to do the same. That’s why I created downloadable guides and launched a grower’s membership—to help others get started with confidence.

 Mushrooms: The Coolest Thing You'll Ever Grow

Mushrooms came later, but they might be the most rewarding of all. There’s something otherworldly about watching oyster mushrooms fan out or lion’s mane puff into its fluffy crown. Mushrooms are truly a work of art—and they’re easier to grow than most people think.

Growing them at home—especially during cooler months—adds variety and depth to your kitchen garden. And when you grow your own, you’re skipping the plastic packaging, avoiding chemical sprays, and unlocking rich umami flavor you won’t find in store-bought versions.

You Don’t Need a Farm. Just Curiosity, Care, and a Little Guidance.

I didn’t come from a farming family. I didn’t even know the difference between potting mix and compost when I first started. But what I did have was curiosity, motivation, and a deep love for my kids—and that was enough.

Now, I grow for my family, for local restaurants, and for a growing community of folks just like me who wanted something better and more nourishing.

And I’m here to tell you: you can do this too.

With a little mentorship and a willingness to learn, you can grow clean, delicious food right in your own space—whether you have a backyard, a patio, or just a sunny windowsill.

 Let’s Grow Together

At Auburn Sprout & Spore, I specialize in teaching others how to grow microgreens, gourmet mushrooms, and more through easy-to-follow guides and membership access. I grow not just for my family and customers—but to inspire others to experience the joy, pride, and nourishment that comes from growing your own.

Want to get started?
Explore my Microgreens 101 guide, join the Grower’s Circle Membership, or just reach out with questions. I’d love to help you plant your first seed.

Let’s grow something amazing—together. 🌱