Wholly Water Farms Newsletter - July 2026
By Sara Johnson, President of Wholly Water Farms
Wholly Water Farms Newsletter
Issue 19 • July 2026
A Note from Sara
I'll be honest with you: July in Central Florida is not for the faint of heart. The thermometer hit 97 degrees at the farm last Tuesday, and even the lizards looked like they were reconsidering their life choices. Our greenhouse fans have been running around the clock, and I've personally gone through about forty gallons of iced tea since the month started.
But here's what I've learned after years of growing in this climate — summer isn't something you fight against. You work with it. Our sunflower microgreens are absolutely thriving right now, soaking up the long daylight hours even inside our controlled environment. The radish shoots are snappier than ever, like the heat gives them a little extra attitude. There's a rhythm to farming through July, and once you find it, the season has its own kind of beauty. Usually around 5:30 in the morning, before the air turns into soup.
This month we're sharing everything we've learned about handling the heat — for your greens, your kitchen, and your dinner plate. Speaking of plates, if you haven't tried grilling with microgreens yet, keep reading. It might change your whole summer.
What We've Been Writing
Your Florida Summer Survival Guide
We put together a comprehensive guide to keeping your microgreens (and yourself) going strong through the worst of the summer heat. It covers everything from adjusting your watering schedule to which varieties actually perform better when it's hot. If you've ever had a tray go limp on you in July, this one's for you.
Grilled Fish with Microgreen Salsa
This recipe came out of a Friday evening at our place where we had beautiful mahi-mahi and a bunch of cilantro microgreens that needed using up. The salsa we threw together — cilantro micros, diced mango, a little jalapeño, lime juice — was so good we made it three more times that week. It's become our go-to summer dinner, and I think it might become yours too.
How Long Do Microgreens Really Last?
This is probably the question we get asked most at the farmers market. People pick up a beautiful clamshell and immediately want to know: "How many days do I have?" So we wrote the definitive answer. Spoiler — proper storage makes a bigger difference than you'd think, and most people are doing one specific thing wrong.
Seasonal Tip: The Paper Towel Trick
Here's something dead simple that will extend the life of your microgreens by three to four days: place a dry paper towel in the bottom of your storage container before you put the greens in, and another one loosely on top. The towels absorb the excess moisture that causes those slimy spots. Swap them out every couple of days if you haven't used everything up yet. That's it. No special containers, no gadgets. Just paper towels doing honest work.
Florida Spotlight: The Winter Garden Farmers Market
If you're ever on the west side of Orlando on a Saturday morning, the Winter Garden Farmers Market is worth the drive. It runs year-round under the historic downtown pavilion, so you get shade even in July. The vendor lineup is solid — local honey, fresh-baked bread, seasonal produce from farms you can actually visit. We love seeing fellow small growers doing their thing, and this market has some of the best community energy in Central Florida.
Quick FAQ
Q: Can I grow microgreens in the summer without air conditioning?
A: You can, but you'll want to stick with heat-tolerant varieties like sunflower, buckwheat, and most brassicas. Avoid basil microgreens in un-cooled spaces — they tend to bolt quickly when temps stay above 85. The biggest risk isn't the heat itself but the mold that loves warm, humid conditions. Good airflow is your best friend. A simple clip fan pointed at your trays makes a real difference.
Stay cool out there, friends. Drink your water, eat your greens, and maybe save the yard work for after sunset.
With love from the farm,
Sara Johnson
President, Wholly Water Farms