Our farm
A farm the size of a room, feeding a city.
We grow vertically because San Antonio does not need another field four hours away from the kitchen. We would rather be twelve tiers of trays five miles from the plate.
A room, not a field
Twelve tiers of trays in a climate-controlled grow room. It fits inside the city, which is the only way greens get cut and eaten on the same day.
Water that stays in the loop
Our irrigation recirculates what the roots do not drink. No runoff, no field irrigation, and roughly a twentieth of the water a field green needs.
No pesticide, no season
Indoors there are no aphids and no hundred-degree afternoons. We never spray, and August looks exactly like February on the racks.
Eight days, start to cut.
Every variety runs on its own clock, but the shape of the work is the same.
- Day 1
Seed
Trays are seeded by hand and stacked in the dark to germinate.
- Day 3
Blackout lifted
Once the stems have stretched, the trays come into the light.
- Day 5
First true leaves
Colour comes in. We check every tray for even growth.
- Day 8
Cut
Ordered varieties are harvested with clean scissors the morning of pickup.
- Day 9
Tray reset
Spent grow medium is composted and the tray is washed and reused.
Almost nothing leaves here as trash.
Growing indoors should also mean wasting less — so the packaging and the spent trays loop back instead of out.
Greens are delivered in reusable containers, exchanged at your next order.
Everything we cut and do not sell goes to compost, not the dumpster.
Spent growing medium is composted and returned to local soil projects.
No plastic clamshells, no shrink wrap, no cold-case packaging.