[FarmerShawn]

I've been growing microgreens for sale on a small scale for a couple of years now, and here's a couple of thoughts.
Sunflowers are real tasty, but have a short harvest window. Let them get a true leaf, and flavor becomes awful.
Pea shoots are the only crop I get more than one harvest from. Cut to leave behind a set of leaves, and a week later, you can do it again. I usually get three or four cuttings from a pea planting.
Some things like beets, chard, and cilantro really benefit from a covering of potting mix, as it helps to remove the seed coats that otherwise cling to the leaves way too long.
My best seller is a spicy brassica mix, and I like it because it only takes ten days to two weeks from seeding to harvest.
If the micros are growing thickly and are sturdy, an electric knife is the fastest way to cut a whole 1020-sized tray, which is what I use. I just recently switched to shallow trays to economize growing medium use and make harvesting much easier.
I fill the shallow growing tray with my growing medium, press flat with a piece of plywood, sprinkle with seeds, water, spritz the inside of a 1020 tray, invert that over the growing tray for a humidity dome, and three days later remove the cover and move to the lights. Sprouts are about half inch tall, and blanched yellow at this time. One bottom watering soak after a couple more days, and that's it until harvest. That's for the brassicas, arugula, and the salad mixes.
A recent big surprise for me are popcorn micros. They must be grown in complete darkness, blanched, until four to six inches tall. But the flavor! Just like sweet corn. Not everyone's favorite, because they are so sweet, but I think as a garnish for a chile, or an addition to a stir fry, they would be outstanding. I have yet to really cook with them, though.
I also find that unwashed (dry) microgreens keep amazingly well in the fridge. We often keep ours for two weeks or more in ziptop sandwich bags before they start to go downhill.