Silent Grove Organics founder Kerri Carroll talks microgreens in Mackay

A former nurse and council worker left the 9 to 5 behind for a beautiful rural property and a new business growing microgreens that now supplies some of the hottest restaurants in town.

Moving to the countryside and starting a farm-to-table microgreens venture isn’t everyone’s cup of tea, but Kerri Carroll is loving her new life.

The former nurse and council worker decided to make the leap and start Silent Grove Organics in early 2023.

Ms Caroll’s small grow shed now supplies Mackay restaurants like Bar 94 and 9th Lane Grind with the baby vegetables, which she says are both ornamental and packed with nutrients.

For a true farm to table experience, she gave us a tour of her vertical farming set up before Bar 94 chef and owner Dan Cavacas used her microgreens to create a delicious steak lunch.

Kerri Carroll bought her dream property in Mount Ossa last year and started Silent Grove Organics in early 2023. Photo: Zoe Devenport

“I fell in love with these nutritionally packed and incredibly delicious little plants some time ago and I wanted the opportunity to share what I had learned,” Ms Carroll said.

“And the response has been amazing to say the least.

“I am so excited that I have realised my dream.”

Silent Grove Organics owner Kerri Carroll harvesting microgreens in her Mount Ossa grow shed. Photo: Zoe Devenport

Microgreens are essentially the sprouts of common vegetables like cabbage or broccoli, and Ms Carroll said they have been shown to have four to 40 times more nutritional content than their adult forms.

Hers is not the first microgreens venture in the Mackay region with a thriving local scene producing bounty for various farmers’ markets.

Silent Grove Organics owner Kerri Carroll used to be a council worker, a nurse, and a corporate employee, but said farming microgreens was a culmination of her passions. Photo: Zoe Devenport

In fact, Ms Carroll said Blue River Microgreens owner Naomi Rays helped her greatly when she shut her business and sold vertical farming gear that helped set up Silent Grove Organics.

A chance opportunity to buy a beautiful property in Mount Ossa then gave Ms Carroll room to develop her business after leaving her council job.

Bar94 owner and chef Dan Cavacas made a delicious seared steak and a raw salad, both dressed with Silent Grove Organics microgreens. Photo: Zoe Devenport

She now also supplies The Common Room cafe in Rural View and The Prickly Pineapple vegetable market in Cannonvale, on top of bringing her produce to markets.

More recently, her microgreens also dressed the plates at Mackay Hospital Foundation’s Dinner on the Runway at Mackay Airport.

Ms Carroll said the support from Greater Whitsunday businesses had “been nothing short of amazing”.

Bar94 owner and chef Dan Cavacas said using locally-sourced produce was very important for the overall vibrancy of the Mackay food scene.

Silent Grove Organics owner Kerri Carroll and Bar94 owner Dan Cavacas with two dishes using locally-grown microgreens. Photo: Zoe Devenport

He said it was “trickier” in regional areas to find ingredients like microgreens, but their addition to the menu was a hit with diners.

“The response from customers has been ‘cool’ or ‘that’s nice’,” Mr Cavacas said.

“It’s a bit more refined than just using box lettuce (and) microgreens are really popular with people into the healthy side of things.

“Chiropractors, naturopaths … they love that sort of stuff. ”

If you love it too or just want to try something new, find out more about Silent Grove Organics at their Instagram.