At Farmbox Greens we approach agriculture in an innovative way. We grow in square feet, not acres. We use energy efficient LEDs and a fully climate controlled environment to produce the freshest produce that can be on your plate within hours of harvest.
Since planting the first seeds of our urban farm in 2011 we’ve set out to change where and how great produce is grown. We’ve created a sustainable farm where the harvest cycle is days not months. Our farm uses 90 percent less water than traditional farming, is pesticide and herbicide free and is fresh year round.
Seattle’s first indoor vertical farm to grow produce, we make fresh local greens more accessible. We use a small amount of space (just a few hundred square feet) to grow thousands of pounds of greens annually. We work hard to grow local produce because we think it tastes better. Go ahead and taste it, we think you’ll agree!
- Is pesticide, herbicide, and GMO free
- Uses 90% less water than traditional farming
- Is grown locally which produces minimal food miles
- Creates zero agricultural runoff
- Fresh year round
How to Find Us
BUY IN STORE OR ONLINE
Art of the Table
Anchor End Pretzel Shoppe
Brimmer & Heeltap
City Catering Company
How to Cook a Wolf
Little Water Cantina
Matt's in the Market
Mr. West Cafe Bar
Naked City Brewing
No Bones Beach Club
Pork Chop & Co
The Butcher & The Baker
Tilikum Place Cafe
The Pink Door
Tuxedos and Tennis Shoes
What are microgreens?
Microgreens are young seedlings of vegetables and herbs and contain up to 40 times more vital nutrients than mature plants. Microgreens are not sprouts, even though they’re often confused.
How do we farm?
We use stacked hydroponic growing systems to allow produce to grow abundantly with great efficiency. Our farm is in a controlled environment with a microclimate consisting of the perfect amount of water, nutrients, CO2 and light. It takes roughly a week to produce a crop of microgreens and herbs. That’s right! We harvest our farm 52 times a year, inch by inch, row by row. Growing microgreens isn’t difficult, but growing thousands of pounds a year takes a controlled environment and substantial planning.
How long are microgreens fresh?
Our microgreens have a shelf life of up to ten days depending on the variety. Store your microgreens upside down in the fridge. The moisture pad will help those microgreens stay fresher longer.
Should I wash my produce?
Our greens are raw and unwashed to preserve freshness. It’s recommended that all raw produce be washed before consumption. Immediately before use, we suggest rinsing the microgreens with cold water and using a salad spinner to remove moisture.
How I do use microgreens?
Because microgreens have such a distinct, unique flavor you can add them to just about any meal, from eggs in the morning, to soups, salads, sandwiches, pasta or as a garnish for a special dish.
In the Beginning
Farmbox Greens founders Dan Albert and his wife Lindsay Sidlauskas grew up in a rural farming community in Upstate New York and worked on farms. Both went off to college and thought farming was behind them. All that was true until Dan, who had earned a Master’s degree in Landscape Architecture, worked on a project called the Eco-Laboratory which incorporated vertical farming practices. The conceptual building embodied sustainable design while pushing the envelope of what could be possible in the built environment. The award winning project was displayed at the Smithsonian's Cooper Hewitt National Museum of Design in NYC. A key component of the project was the utilization of Controlled Environment Agriculture (CEA) inside the building. Eventually categorized as a vertical farm the idea spurred the important but difficult question of "how do vertical farms work?"
The First Farm
After working with vertical farm concepts, Dan found himself interested again in the field of agriculture. In 2011 he and Lindsay purchased a prototype aeroponic growing system and created a 100 square foot vertical farm in Seattle’s Georgetown neighborhood. The farm used less water and faster growing times than traditional farming. After some trial and error, microgreens and herbs grew abundantly and quickly so did demand. Farmbox Greens was born.
An Expanding Farm
In late 2012 Dan and Lindsay purchased a home in West Seattle that included a small but very functional two car garage. This, coincidentally, would be a perfect place to expand the growing business. The 600 square foot space quickly became a thriving farm, selling to more than 50 of Seattle’s top restaurants, food trucks, grocery stores and at four Farmer’s Markets. From those few hundred square feet Farmbox Greens has evolved into one of the most productive urban farms in Seattle.
The Farm Continues to Grow
As demand grows for our local produce so does our farm. In 2016 we plan to continue to expand our operations. At the end of the day, our farm is about making an impact on local food and scaling to meet demand. We are excited to see where that takes us.
Urban AG News
Farmbox greens taking a lean approach to vertical farming - APRIL 2015
Food Lovers Guide to Seattle - Must Haves - April 2014
Urban Agriculture Podcast
Dan was interviewed by Dickson Despommier and Vincent Racaniello about Farmbox Greens and all things urban agriculture. Dickson Despommier coined and popularized the vertical farming concept.