Jeremy Keefe operates a farm on a residential street in town. He owns no tiller or tractor.

Yet, he produces a specialty crop desired by fine dining chefs and nutrition-conscious consumers.

With the assistance of his wife, Jill, Keefe formed Good Living Greens as a way to participate in the American dream of business ownership, working together daily and turning their love for gardening into a vocation.

As an offshoot, they provide local, sustainable and nutritious microgreens – tiny vegetable greens that are used both as a visual and flavor component or ingredient to enhance the beauty, taste and freshness of food.

Microgreens became popular about 20 years ago when a few trendy California chefs started growing and using them to add “bling” to garnish plates, salads and soups.

Their popularity has continued to grow, with microgreens named as one of the hot new food trends by cuisine magazines.

“I read about microgreens and said ‘I can do that,’” said Keefe.

He was a bartender for 20 years at a country club. Jill is a 30-year executive in the insurance technology business.

Jeremy began by planting four plastic seed trays last summer and placing them in a window in his Grassland Drive home.

When the number of trays increased to 16, he installed heavy-duty shelving, lighting and a watering system regulated by his cellphone instead of watering each tray individually.

“We went through the hiccups of controlling humidity and now we’re knocking them out,” Keefe added.

The Keefes buy bulk seeds, scatter them in burlap-lined trays and sprinkle them with PH-treated water. The trays sit for a few days before germination. The length of time depends upon the vegetable variety. Sunflowers take 10 days to two weeks before harvest.

At first they provided microgreens for their own consumption. They launched their business by selling to friends and shoppers at the weekly local Farmers Market on the Avenue. Keefe delivered a sample package to a few upscale Fountain Hills and Scottsdale restaurants, a move that resulted in even more customers.

A typical week’s harvest includes arugula, broccoli, brussels sprouts, kale, kohlrabi, pea tendrils, red cabbage, red and daikon radish and sunflowers.

“They look pretty, they taste incredible and they are super-nutritious. That’s what we’re going for,” said Jeremy.

“What I like about this is that its vegetables that we know we should be eating,” said Jill. “And it’s a tasty way.”

“I am finicky about the foods that I buy. It makes me mad that they can’t figure out how to keep human waste out of the fields,” she added, recalling the recent Romaine lettuce recall.

Although the microgreens are tiny in size, Jeremy explained that their nutrient value is four to 40 times of nutrition found in the mature plants.

A 24-ounce package blend costs $8. The couple run a local delivery route between 11 a.m. and 2 p.m., Saturdays, after harvesting their crops on Fridays.

A new product is Genovese Basil, described by Jeremy as “a beautiful little basil leaf that packs a smooth basily flavor.”

“We think we’ve cracked the code on it and are loving the results.”

The supply is limited because chefs “are going crazy for it and it’s been tough to keep in stock.” A two-ounce package sells for $10.

A website is under construction. In the meantime, Good Living Greens can be contacted on its Facebook page or by calling 480-329-5425. Email address is Jeremy.keefe@goodlivinggreens.com.