San Diego nurseryman found there's plenty of green in those tiny, aromatic micro greens used by chefs at the nation's high-end restaurants

David Sasuga and his family run Fresh Origins, a farm in North San Diego County that produces micro greens. The tiny plants and herbs are used by chefs in high-end restaurants across the nation, and Sasuga's operation is the largest in the U.S. for the little plants. He never had any idea that some day he'd have a big operation because of some very small things. My story for U-T San Diego's Food section: http://www.utsandiego.com/news/2013/aug/13/micro-greens-farm-fresh-origins/