If you’ve munched on micro-greens or edible flowers at Fish or O-Ku, you’ve had Blue Dog Farms’ produce. Alyssa Callahan grows a micro mix of greens from cabbages, beets, carrots, and onions as well as sweet shoots of sunflower, corn, and pea and pungent basil, fennel, and mint. Red Vein sorrel, Red Garnet amaranth, and Shiso, a Japanese mint, are some of the special varieties she grows-to-order for the chefs of restaurants like Tristan and the Atlantic Room on Kiawah. Her specialty herbs have various culinary or medicinal uses. The product is available in clamshells of pre-cut micro-greens or live trays that allow harvest to occur moments before supper.