We grow culinary microgreens and herbs in an indoor climate controlled space, as well as edible flowers seasonally.
Everything is harvested weekly and delivered to local restaurants, country clubs, and grocery stores.
We are grown to order and operate a weekly standing order model. This means that chefs have a weekly par that I grow to fulfill.
I am very thankful to our local food community and excited to be growing great food for you!
~Beth Ritzman