George tours a state of the art greenhouse that farms in the European tradition, cultivating hundreds of ancient heirloom microgreens in a socially responsible manner. In the kitchen, George prepares a hardy cauliflower steak topped with microgreens and a roasted rainbow carrot salad with green goddess dressing. For dessert, he bakes an apple berry crisp. Then, George chats with Alex about the natural beauty of the East End of Long Island.