The owner of Harmony Greens, Stacey Cunningham, was in a financial bind after her husband’s expensive cancer treatments. Selling their home and moving into an apartment led her to believe she couldn’t have a garden. To her surprise, she was told that she could grow a decent volume of microgreens in a small space and now maintains a successful microgreens business. Read Stacey’s storyhere.
Kyle and Christi Reilly wanted to grow their own food but didn’t have the land or equipment needed for traditional farming. Knowing they wanted water and sunshine, they decided to rent a home and half of a greenhouse and started their business. “When we began, we were lucky to sell 20 pounds a week,” Kyle Said. “This year our goal is 200 pounds per week.” Read about their processhere.
Located in Vancouver and formally called “My Urban Farm”, this company produces high-quality, organic microgreens and delivers them by bicycle (hence, the clever company name). Their system doesn’t require much space and is ideal for the urban environment. Read about this farm’s uniqueshipping container greenhouse.
The owners of We Grow Microgreens left their teaching jobs to farm full time. Their crop is grown in the sunroom of their home and a greenhouse out back. They are doing so well, they are outgrowing their grow area and need to find space to expand. This video and article tell about their journey.
Fresh Origins grows a wide variety of microgreens and edible flowers. Located in San Diego, California, they have 12 greenhouses, each about an acre in size and holds over 12,000 trays of microgreens.Watch this video to hear Owner, David Sasuga, talk about how his business came to be and also see Executive Chefs display some of their plates featuring some of Fresh Origins products.
Dominic Nell, Owner of City Weeds, not only enjoys the healthy foods he grows, he also enjoys helping his community with providing convenient, healthy choices. Nell talks of the uniqueness of being able to say, “I sell nickel and dime bags” with the meaning being microgreens. Nell tells more about his business and community in avideo with a beat.
A division of Pico-Gro, PicoGreens produces microgreens, edible flowers, micro-vegetables and other herbs and plants. The business has a large range of customer locations to which it is exported including the UK, Germany, Hong Kong, Dubai, and across South Africa which requires about 85 laborers. Read all about PicoGreens and owner, Erika Oberholzer in thisFarmer’s Weekly article.
Owner of Mighty Greens Farm has a fascinating story about how he came to be a farmer of microgreens. Growing up in Las Vegas, Carlos Palomares joined a gang at a young age and was in a situation where two of his friends were shot. Read about how he worked onHeritage Prairie Farm with Ted Richter and saw “something new” with the farming lifestyle.
This business started in the atrium of the owner’s home, then to a small greenhouse in her backyard, and then expanded even further to a 1,600 square foot greenhouse. Owner, Kate Brun, was even contacted by Martha Stewart Living as a potential source for a magazine article. Local chef said of Brun, “We demand premium ingredients, and she meets that demand.” Read what Brun and other Executive Chefs have to say of her microgreenshere.
This farm is able to have a larger market than most microgreen businesses because they focus on growing while their distributors focus on sales. The owner, Darrell Joseph, decided to take a risk on a growing medium that was still in its trial stages called Sure To Grow, which he says increases yields and “maximizes the efficiency of the post-harvest process.” Read more about Sure To Grow and Joseph’s businesshere.
These “2 Friends”, Ashley Driscoll and John Irving, go through 1,400 trays a week and have about 16 employees working various shifts. The farm uses organic soil and seeds, and to top it off, their packaging is recyclable and also 100% recycled. Read about 2 Friends Farms and their CQP Innovation Awardhere.
Named for a pet turtle, this business has outgrown its 4,000 square foot warehouse and must expand to meet demand. Owner, Lauri Roberts, describes her microgreens with passion, “These little guys are bursting with flavor, and the market for them is exploding.” Read about her business, differences in sprouts and microgreens, and morehere.
The owners of Harpke Family Farm, Tamer and Claire Harpke, gave up corporate sales jobs to farm full time. The farm is not USDA-certified organic, but Tamer says “it’s only a label” and encourages the community to visit the farm and let the produce speak for itself. Read more about this Florida farmhere.
According to their website, this business was founded on the principles to “promote seasonal sustainability by encompassing the beauty of the Allegheny Mountains and their importance to the lives of those who live here.” This company describes microgreens as the“lingerie of food.”
Owner, Brittney Watt, was in the catering business when she was hit by a car and suffered multiple fractures to her pelvis, making it difficult to stand for long periods of time. Her injuries led her to a new career in microgreens that were ironically introduced to her when a friend brought some to her in the hospital. Read about how Brittney has expanded her business and her free growing and cooking microgreens classeshere.
According to their website, Chuckleberry Community Farm grows organic vegetables and microgreens but their most fulfilling crop is the “evolution of human consciousness.” They have an off-the-grid setting in the Selkirk Mountains and have geo-solar greenhouses powered and heated primarily by the sun. Chuckleberry Community Farm even has its ownanthem.
Tenita Solanto founded her own IT company and was deliberating on how to help farmers be more efficient in record keeping via computer services. She visited a workshop for small farm operations hoping it would help her brainstorm ideas. After hearing farmers speak about farming’s impact in the community, she felt galvanized to give it a try. Read the full story of Tenita’s businesshere.