EditorialA bagel with goat cheese chèvre, house-cured gravlax, pickled fennel and microgreens served at BernBaum’s in Fargo, N.D., Oct. 12, 2022. (Dan Koeck/The New York Times)
EditorialGrilled watermelon salad with radishes and Sunshine microgreens at Gilliard Farms in coastal Brunswick, Ga. on July 31, 2021. (Rinne Allen/The New York Times)