Blue Glass Farm

We are Alexandra and Tyler of Blue Glass Farm. Food should be fun, and farms should protect our environment and communities -- that's why we grow 250 varieties of 80 crops using regenerative, no-till, organic farming methods.

The two pillars of our farm are flowers and food.

We love food. It's hard to have a bad meal when you have good produce. We grow so close to the city because it means our produce can be as fresh as possible, and our customers can come out and see the quality of our operation with their own eyes. Our crop selection combines novel culinary treats like East Indian Lemongrass and interesting varieties of more familiar crops like tomatoes and greens. We want to show people that even something as seemingly bland as lettuce is available in a cornucopia of colors, textures, and flavors.

Our flower operation is the newest addition to Blue Glass Farm, but it is Alex's original passion. Many people don't realize that the majority of flowers we buy in the Pacific Northwest come from California and Mexico and are often grown using harsh pesticides and chemicals. We grow all our flowers just outside of Seattle without herbicides or pesticides. They're so fresh you can eat them, which is good because we grow many edible varieties.

We thrive by serving our community. Our products are sold all over the Seattle area, to over 80 restaurants and food organizations, our farmer's market stand, and through an online store where customers can pick them up on the farm or receive delivery.

Alex and Tyler grew up in Eastern Washington, where our parents live. Alex's fascination with biology has always steered her towards agriculture. She pursued her undergraduate degree in biology and received a master's in sustainable agriculture from Washington State University. During that time, she developed a small flower farm and vineyard on her parents' property in Stevens County. She currently works at the University of Washington in the research department of the Information School. Tyler was a late convert to farming. Growing up in an agricultural community, he saw the struggle of farmers subsisting off of chemically grown, commodity agriculture. He decided to pursue a career in engineering and received a degree in mining engineering. He later discovered small-scale sustainable agriculture and fell in love with the potential for small farms to change the world.

We want our farm to be a pillar of the Northshore community. We want to produce amazing food and flowers that people have never seen before, invite our community onto the farm to eat and learn, and perhaps most importantly, show by example that our green spaces are vital sources of environmental and economic sustainability.

We love farming the way we do; it's a lot of hard work, but it creates excellent products and fosters a healthy ecosystem above and below the soil. We farm using a no-till method called deep mulching, where we use heavy applications of compost on the soil surface to suppress weeds, build soil, and feed plants through the magic of soil ecology rather than chemistry. Every tool we use is electric or human-powered. It sounds crazy, but it saves us tons of money on fuel maintenance and means our farm is quiet and beautiful. Not running a tractor means we can farm more intensively, opens limitless growing options, and allows us to grow year-round, even in soggy soils.