Edible Beauty

Tucked away in the fertile landscape of Castle Hayne, Terra Vita Farm is a vibrant patch of color and innovation run by grower Michael Torbett. Best known for its edible flowers and microgreens, Terra Vita Farm products have become a staple for chefs across the region who want to bring brightness, nutrition and a touch of the unexpected to their plates.

“We grow a bunch of different edible flowers,” said Torbett. “Violas, marigolds, snapdragons, gomphrenas and stocks just to name a few.”

Terra Vita is a mainstay at the Wilmington Farmer’s Market at Tidal Creek Co-op, and they supply many area chefs with the perfect finishing touch.

Kim Lennert of Spoonfed Kitchen uses Terra Vita edible flowers to garnish everything from appetizers to salads and entrees on the buffet tables she creates for weddings. She also uses the flowers to garnish cocktails.

“They just give everything this incredible pop of color and a whimsical vibe,” Lennert said. “They’re just so beautiful.”

The rainbow of petals that leaves the farm each week isn’t just for show, however. Many of the blooms offer surprising flavor profiles from floral to spicy and minty, as well as serious nutritional value. Packed with antioxidants, vitamins and minerals, certain varieties even boast anti-inflammatory or immune-boosting properties.

Another local chef utilizing Terra Vita’s edible flowers is Lauren Krall Ivey of Olivero. She currently features a mix of them on a North Carolina fish crudo that’s served with charred cucumber gazpacho, serrano pepper and melon.

The flowers bloom nearly year-round, though Torbett notes the availability of certain varieties shifts with the seasons.

“They ebb and flow depending on weather, and we rotate varieties throughout the year,” said Torbett.

But flowers are only part of Terra Vita’s magic.

Microgreens are another specialty. Terra Vita offers both cut containers and living trays of microgreens to area restaurants, as well as at the Wilmington Farmer’s Market. These nutrient-dense greens are harvested at a young age when their flavor and nutritional value are at their peak. Like herbs, which Terra Vita also grows, microgreens provide not only nutritional value and flavor but also the final flourish that brings a dish to life.

Terra Vita’s signature mixes include Happy Heart, a mild, nutrient-rich blend of broccoli, kale, cabbage and amaranth; Spice It Up, a zesty, peppery combo of radish, arugula, mustard and nasturtium and Herb Garden, a fragrant blend featuring basil, lemon balm, anise hyssop and red sorrel.

Krall Ivey uses micro lemon basil to garnish Musakhan chicken thighs served with smoked eggplant, za’atar, tahini and cucumbers. She uses micro fennel to garnish Olivero’s coal-roasted North Carolina fish served with Basque piperade, butter beans, saffron aioli and espelette.

Lennert also uses corn shoots in many of her summer dishes, both for the visual effect and taste.

“They look like little yellow feathers, and people are always asking what they are,” Lennert said. “They’re so pretty, and they really do taste like fresh corn.”

What sets Terra Vita apart isn’t just what they grow, but how they grow it in collaboration with area chefs. Torbett is known for reaching out to chefs to find out what crops they wish they could source but can’t easily find. It’s these conversations that help Torbett plan for what is likely to sell to restaurants.

“We definitely need a large time window for this,” Torbett said, explaining that he usually starts the dialogue with chefs at the start of the year to allow time for planning, planting and growth.

When Torbett has a new variety available, he makes sure to send it to his network of chefs to give them a sneak peek as part of the ongoing conversation.

At Terra Vita, farming is more than a transaction, it’s a relationship with the land, the season and the creative minds who turn its bounty into culinary art. Whether it’s a sprig of lemon balm or a perfect purple viola, every leaf and petal is grown with intention.