Forevergreen Farm

Due to the Food & Wine Classic, we’ll be rearranging next week’s delivery days to get the goods to our Aspen chefs participating in the event!

Hit us for edible flowers, herbs, and micros Andrew Zimmern Angel Barreto Aretah Ettarh Ayesha Nurdjaja Bobby Flay Brooke Williamson Bryan Furman BBQ Cassidee Dabney Chef Claudette Zepeda Colby Rasavong Danny Garcia Gregory Gourdet Jake Potashnick James London Jordan Rubin Lawrence Smith III Maneet Chauhan Mariela Camacho Mason Royal Mawa McQueen Mei Lin 林美华 Nancy Silverton Owen Han S***a Nakajima Stephanie Izard Tiffany Derry Tyler Florence Vinnie Cimino Yotaka and Alex Martin

Tag a chef we missed!!

Evan and I have grown our own organic vegetables, herbs, fruits, and flowers for 13 years. We developed Forevergreen Farm’s unique single-use-plastic-free and extremely water-conscious hydroponic growing methods to prioritize both sustainability and convenience. Having fresh and living microgreens on your kitchen counter allows you to add a sprinkle to smoothies, pizzas, tacos, sandwiches, soups, salads, pasta, stir-fry, avocado toast— whatever you are whipping up! It is these kinds of healthy habits that balance out the toxic load that we’re subjected to on a daily basis, often without our consent! So get your dopamine fix from noshing on tiny greens and supporting sustainable farms by subscribing to our weekly deliveries! The inquiry form is on http://forevergreen.farm !

We deliver our living microgreens during peak nutrition phase for maximum benefit and shelf life, but if you hold on for the a few days these cheeky true leaves start to come out as they move into the baby green phase! So cute! Goochie goochie goo! 🌱👶🏼

No, we don’t use glysophate. No, in our 15 years of small scale farming, we have never used it to grow 100+ varieties of edible flowers, vegetables, fruits, microgreens, herbs, etc. Don’t let anyone tell you that it’s necessary for food production. It may be necessary for industrial farming but that’s because many modern farming practices are unnatural.

No chemicals are used in the microgreens production- only filtered water. And when we must use a fungicide, pesticide, or fertilizer in our greenhouse of specialty edible culinary products, we only use OMRI chemicals sparingly. Would we love a magic chemical bullet that solves all of our plant problems? Yes! But sadly, doing the right thing sometimes involves taking the more challenging path.

We’re not industrial, we’re a mom and pop farm that feeds our microgreens to our 2 year old daily since conception! We care about what goes in and so should you!

Friendly reminder to please be supporting Front Range restaurants of all kinds this winter! The recent preemptive power shut offs are extremely damaging to the restaurant biz as they force the kitchens to throw out food that is otherwise perfectly good due to stringent health department rules. Luckily our living microgreens are safe at room temperature and aren’t effected but the restaurant’s bottom line takes a massive blow due to the loss of other types of supplies! Please make sure to schedule a date for wining and/or dining in NoCo soon to help these businesses recoup these unexpected losses! Bon appetit! Photo Credit: St Julien Hotel 😋

Aspen has been so good to us! Evan’s learning how to navigate the ski related traffic in town and dodge the long lines at Kemo Sabe when delivering our Colorado Proud specialty culinary products to all the hottest spots in the Roaring Fork Valley! Thanks to the chefs of Aspen for supporting this mom and pop year-round farm! 🙏🏽🌱🌸

The “microgreen” stage of herbs and vegetables is defined at the part of the young sprouted seed’s life BEFORE true leaves appear, but in many cases with our living microgreens, you’ll get to see the true leaves pop out as they transition into their “baby green” stage— as evidenced by these carrot microgreens that are about to be turned in a microgreen slaw! 😋 🥕 🌱

Shout out to our veggie loving peeps! Happy Halloween, all! 🎃👻🍁🌱