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Dear Farm Share Customers,

We are so thankful for your support of our farm and our mission. We have created this calendar as a guide for you to reference to plan your at-home meals around your weekly fresh produce. Please understand that this calendar is not set in stone as we do experience unexpected changes in our growing process. We are a unique greenhouse run by an incredible team of farmers and we always adapt and change as needed to support our people and our plants! Below, please find our “Calendar of Greens” for your 6-week farm share, including some fun recipe ideas for you to try at home.

Be sure to tag us on social media @verticalharvestfarms with all your farm share photos.


Week 1 | October 8th 

In your box:

  • Vertical Vibrant Mix
  • Live Microgreen:  (To be Announced)
  • Dr. Feel Good
  • Teton Tomatoes
  • Surprise: Lettuce heads!

Suggested recipe: Chopped Salad



Week 2 | October 15th

In your box:

  • Bao Bao Blend
  • Wasabi Microgreen
  • Spicy Mix Microblend
  • Butterhead Lettuce
  • Edible Flowers (We hope to have lots of these available, but they are not always the most predictable!)

Suggested recipe: Thai Lettuce Wraps top with wasabi microgreens & spicy mix

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Week 3 | October 22nd

In your box:

  • Rev It Up
  • Micro Arugula
  • Pea Shoot Microgreens
  • Teton Tomatoes
  • Basil

Suggested recipe: Homemade Pea Shoot Pesto Pizza

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Week 4 | October 29th

In your box:

  • Beet Power
  • Rock Chive
  • Dr. Feel Good Microblend
  • Butterhead Lettuce

Suggested recipe: Lettuce Cups with Roasted Root Vegetables & Moroccan Spices

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Week 5 | November 5th

In your box:

  • Vertical Vibrant Mix
  • Live Microgreen: (To be announced)
  • Citrus Blend
  • Cocktail Kit
  • Toscano Kale

Suggested recipe: Banana Kale Smoothie topped with citrus blend

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Week 6 | November 12th

In your box:

  • Rev It Up
  • Micro Cilantro
  • Pea Shoot Microgreens
  • Teton Tomatoes
  • Edible Flowers

Suggested recipe: Pico de gallo with micro cilantro

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Our First Reusable Farm Share Ever!

Vertical Harvest Farms has partnered with Avant Delivery to bring you their Fall Farm Share 2021 with reusable packaging. As the local markets are winding down and cold weather is upon us, there is no better time to sign up for 6-weeks of fresh local produce delivered right to your door!  

Each week your farm share will include rotating varieties of our lettuce heads, live microgreens, teton tomatoes, and more. Every Friday your farm share will be delivered to your home packaged in Avant 100% reusable packaging. With an easy-to-use bin program, your empty packaging will be retrieved from your home and Avant will take care of the rest. This zero-waste farm share is one of a kind! We have listened and learned from the feedback from our previous farm shares and we understand that our customers want to reduce their waste while still eating local food. This is the first trial of a very big step towards a sustainable future. 


You must order online by October 1st and it will sell out fast! 

Farm Share runs October 15- November 12th


Included in your farm share

1 clam | Petite Blend

.25 sheet | Live micro

1 clam | Micro Blend

1 pint | Tomatoes Every other week 

Varied | Surprise item – flowers, lettuce heads


Vertical Harvest x Avant Delivery Farm Share

Order Online $250

  • 100% Reusable Packaging
  • Weekly delivery to your home 
  • Free Trial of Avant Services


Single-use Farm Share (Pick Up Only)

Order Online $183

  • Single-use, disposable packaging 
  • Pick up from our greenhouse 
  • Access to fresh, local food!


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Barrels & Bins is a local market and specialty store located in Driggs, Idaho. You can regularly find Vertical Harvest Greens stocked in their produce section, as well as many other local vendors. We brought Bobbi (Barrels & Bins Produce Manager) into the greenhouse to talk about our local food systems and the importance of connecting people to the food in their pantry. 

When you walk into Barrels and Bins you’ll notice the funky, friendly vibes that radiate throughout the store. Whether you’re stopping in for a quick snack on your lunch break or grabbing a specialty raw cheese to add to your dinner, Barrels and Bins will leave you feeling truly cared for with an abundance of high-quality products. 

Bobbi believes that shopping locally “not only builds a deeper connection between people and their food, it builds human to human relationships, creates jobs, conserves energy and helps to spread food education awareness.” She claims that without local shoppers Barrels and Bins could no longer exist. 

We’ve stocked Barrels and Bins with Vertical Harvest greens since 2018, and Bobbi says “The micro blends are a great soup topper and mixed into my other salad greens, yum! Customers love the variety of yummy petite blends and salad mixes, great for so many different meal designs!”. We are so thankful to be able to provide Driggs with our produce and we hope you stop by Barrels and Bins and say hi to Bobbi and her team!

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What is CEA?

Over the past year or so you may have heard us at Vertical Harvest referring to our “conversion” project – the construction of which has been the cause of some product delays and shortages. But now all of the hard work and waiting has come to fruition as we are now ready to welcome you into our new Micro Farm: A Farm Within a Farm. 


The idea emerged when we noticed an increase in demand from our local chefs and grocery stores to supply more microgreens and petite greens. This happened to align with an internal ambition we have been fostering to implement a fully Controlled Environment Agriculture (CEA) system within our greenhouse. The new compartment has 4,000 sq feet of rack systems growing micro and petite greens fully independent of the whims of nature. 


This farm is our next iteration for creating efficient and scalable growing systems. As we are seeing greater fluctuations in our local and national climates it has become increasingly important to us to delve into the capabilities of a growing system that is fully self-contained and not dependent on external changes in light and temperature. Instead, the greens will be nurtured in light and temperature conditions that are ideal to their growth cycles. This space has also increased our greenhouse production by 200%, meaning we can get our community more of the greens it loves both at home and when dining out. 


Though our Maine greenhouse will incorporate some different technology, it will have a tray system that is very similar to this new compartment; so we have also reserved a portion of this new space to trial products and improve growing methods to ensure that our Westbrook greenhouse will have all the resources and information needed to hit the ground running when it plants its first seeds. We are already growing in the new space, training our employees on the new system, and getting our greens to customers. Vertical Harvest has always integrated different techniques and changed to growing demands, this project has been challenging and rewarding and will go on to influence all of our future greenhouses. 

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For Vertical Harvest employees, microgreens aren’t just an occasional addition to a dish. They are a way of life. Our team truly couldn’t function without these tiny stalks of flavor and freshness. We queried folks from the greenhouse, job support, and the corporate office. They all delivered insights on ways to incorporate microgreens into everyday meals. We hope these easy ideas provide you with kitchen inspiration, and serve to make microgreens a delicious and healthy staple in your home.

Kyra Foley, Marketing Coordinator
I sprinkle Dr. Feel Good on top of my avocado toast in the morning for an easy to-go breakfast!

Kyle Burson, Administrative Assistant
I use our microgreen blends in all my stir-fries.

Caroline Croft Estay, Director of Diversity & Inclusion
I grab a handful of Spicy Mix to get my day going. I also am known to use them in my craft cocktails. 

Taylor Eckerson, Project & Executive Coordinator
I love using Spicy Mix in my veggie pho dishes!

Emily Peterson, Sales Director
I add mustard microgreens and mustard frills to bratwurst and burgers – YUM!

Jules Brune, DD Waiver Job Support
I use our wasabi microgreens when making sushi rolls. I also sprinkle a variety of greens on top of soups and blend Dr. Feel Good and other mixes into smoothies to rev them up. 

Lyndsay Rowan, Grow Well & Outreach Coordinator
I add the Citrus Blend to my morning smoothies…and always load microgreens onto tacos!!

Hannah Bouline, Microgreen Manager
I riff off the NYT cooking recipe for Indian-ish Baked Potatoes with whatever I have available and then load it up with Spicy Mix! I especially love putting the Spicy Mix on sweet potatoes for the flavor contrast.

Amanda Macfarlane, Farm Associate
Instead of horseradish sauce on prime rib, I put Spicy Mix or Wasabi micro on it! Delicious.

Cathy Bradberry, Job Support
I slice a loaf of french bread or ciabatta in half the long way. Then, butter both sides and sprinkle with garlic powder and Italian herbs. I add fresh parsley, freshly diced Vertical Harvest tomatoes and sliced mozzarella. Then, I bake it until the cheese melts and top it off with ANY of our fresh microgreens. Soooooo good….

Buy your weekly Microgreen bundle from our online store today!

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Chef Alejandra Peña nibbles a small green leaf and the spark in her eyes is unmistakable. Her customers at Persephone Westbank will soon find a similar tiny stalk in their morning granola bowl. “They’ll be surprised at the pop of citrus with their oats and yogurt,” she says with a smile. “ Tangerine cress is something people haven’t experienced as a taste before and it is really exciting to use microgreens like these in unexpected ways.” 

It’s a fun day at the farm when a chef stops by our greenhouse. Geeking out over a microgreen’s flavor profile rings deeply sincere coming from the person who places it precisely on the plate. “Seeing the colors, tastes and textures helps me brainstorm my menus with something that is very tangible,” says Peña. “This is such a different experience than looking at a product list because being in the greenhouse and talking through the flavors with the growers helps the dish in my head come to life.”

Since our inception, Vertical Harvest Farms has had a special relationship with the chefs of Jackson, WY.  The farm works closely with chefs to grow micro and petite greens specifically curated to each restaurant’s menus. Chefs are welcome to book time to come and “shop” the greens with the Vertical Harvest grow and sales teams.

“It’s satisfying to see the look in chefs eyes when we sample a new green with them. We always do a deep dive into how the flavors and textures can make other ingredients come alive,” says Hannah Bouline, Product Manager.

On her recent greenhouse visit, Peña was preparing for Persephone Westbank’s new 5-9 pm dinner service, which just started on June 17, 2021.  She tasted radish microgreens, mustard frills, rock chive, and red veined sorrel. While the sorrel and tangerine cress are already breakfast and lunch menu staples, she’s excited to play with the mustard frills for the dinner menu. 

According to Peña, It’s important to have microgreens and petite greens that she can use for breakfast, lunch, and dinner but still have very different flavors and textures throughout the day. “Our goal is to avoid waste and use the freshest product possible.”

The overall vibe of the new dinner menu is fresh, floral, and citrus like a French bistro, she says. “We’ll offer vegan dinner options and provide an experience that is casual and kid-friendly with a specific kid’s menu. I don’t want anything to be too heavy, but instead have the entire family leave feeling like they could really enjoy the dishes and not be too full.”

Peña’s plan is to pair Vertical Harvest’s red veined sorrel with dishes such as salmon tartine and use the tangerine cress across many dishes on the menu. She also hopes to make Vertical Harvest edible flowers a key part of the restaurant’s cocktail program. 

She is most excited about the ½ roasted chicken with seasonal vegetables. “It’s so juicy and has a light yet flavorful cardamom glaze,” she says. “I’m so excited for everyone to try it!” 

A group of Vertical Harvest team members visited opening night and were impressed with the atmosphere and the food. “It was so lovely to enjoy the light, yet flavorful, food on a warm afternoon,” said Emily Peterson, Sales Director. “The cocktails were spot on and I loved the salmon tartine with its pop of citrus supplied by the red veined sorrel.  The menu perfectly balances rich dimensions of flavor without being too heavy. Even the usually deep and earthy ratatouille had a fresh essence.”

Try the chicken, salmon tartine, and other wonderful new dinner menu items yourself this season. Dine at Persephone Westbank at 3445 N Pines Way in the Aspens, Wilson WY. Learn more about our produce right here on our website!

Photo of Chef Alejandra Peña by Lindley Rust

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Late last year, we shared our story on how Vertical Harvest is reducing food waste through composting and new packaging. As we continue to strive to do better, we invite you to join us. 

It’s not just a good idea — it truly is a global imperative. Why?

Well, did you know: 

  • More than 1/3 of all food produced globally goes to waste.*
  • The annual value of food wasted globally is $1 trillion, and it weighs 1.3 billion tons.*
  • If food waste were a country it would be the 3rd largest emitter of greenhouse gases (after China & the USA).*
  • Reducing food waste is the #1 solution to the climate crisis, according to Project DrawDown – coming above electric cars, solar power and plant-based diets.*

While these statistics may sound overwhelming, you can make a difference by adjusting your habits. To help you along, we’ve developed three simple tips below. Whether you compost with Haderlie Farms or through the county-wide compost system (located at recycling centers) these tips will help you properly dispose of Vertical Harvest packaging and product waste. 

  1. Vertical Harvest “live green” products — meaning those that come on growing medium or with their roots — are fully compostable. Every element can go straight into the compost pile.
  2. Our microblend packaging (Spicy Mix, Citrus Blend, Pea Shoots, Farm Blend, and Dr. Feel Good) is made by Good Natured and is fully compostable through Haderlie and Teton County. Be sure to remove the label before composting.
  3. Our petite green packaging (larger packs for our lettuces) is not currently compostable but we are working on it. For now, try to reuse this packaging for packing your lunches or storing food in your fridge.

Thanks in advance for joining us in this mission!

*Food Waste Facts from Olio. Read more about Olio and the company’s mission here.

Vertical Harvest Citrus Blend on Sardine Toast

Vertical Harvest Citrus Blend on Sardine Toast

These tasty mouthfuls are a notch above your classic bruschetta — with the addition of salty sardines, and replacing basil with our zippy Citrus Blend. The recipe below makes 8 servings, so you’ll need to adjust up depending on the size of your gathering or the hunger of your guests!


  • 8 thick slices of crusty sourdough baguette
  • 2 garlic gloves, halved
  • Softened butter, as needed
  • Pack of Vertical Harvest Teton Tomatoes (cherry tomatoes), sliced into thirds
  • 2 cans sardines (6 to 7 ounces), deboned to taste
  • 1/2 small sweet or red onion, thinly sliced
  • Extra-virgin olive oil, for drizzling
  • Fresh lemon juice, to taste
  • Flaky sea salt
  • Coarsely ground black pepper
  • Vertical Harvest Citrus Blend


  • Step One — Toast the bread under a broiler (on both sides) or in a toaster.
  • Step Two — While the toast is still warm, immediately rub it (aggressively!) with the cut side of the garlic clove, then spread toast generously with butter. Top butter with tomato slices and lightly salt them.
  • Step Three — Top tomatoes with with sardines and then onion slices. Drizzle with olive oil and lemon juice, then season with more salt and pepper. Garnish liberally with Citrus Blend and serve immediately.
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Get fresh inspiration for your kitchen creations with our 4 new Crisp Cuisine boxes. Each comes with recipe ideas and the perfect fresh mix of produce. Buy individually or purchase a 4-week subscription and try them all.

Watch for a series of recipes using these products right here on the blog.

1. Taste of Tuscany Box
Zesty and herb-forward, the Taste of Tuscany box is the perfect starter kit for Italian-inspired meals. Unpack the fresh basics for a great pasta or just about any dish that begs for a pesto or tomato sauce. Includes:

  • 1 Pint Tomatoes
  • 1 Pea Shoots
  • 1 Rev It Up Mix

2. Bao Bao Box
Crunchy and spicy, the Bao Bao box contains just the right mix of zippy greens to enliven Asian-inspired entrees. Add crisp to your ramen or pep up a stir fry with a kick of mustardy wasabi. Includes:

  • 1 Bao Bao Blend
  • 1 Spicy Mix
  • 1 Micro Wasabi

3. Teton Classic Box
The Teton Classic Box offers the ingredients you need to craft the consummate side salad or add a fresh finish to a burger or piled-high sandwich. Simple, yet versatile, this box helps you cover all your meal bases. Includes:

  • 1 Pint Tomatoes
  • 1 Citrus Blend
  • 1 Vibrant Mix

4. Thrive Box
Bursting with vitamins and superfood vibes, the Thrive Box provides greens with a power boost. Add Beet Power or Dr. Feel Good to smoothies or soups, and use the live lettuce for the freshest base to any and every dish. Includes:

  • 1 Beet Power
  • 1 Dr. Feel Good
  • Butterhead Lettuce Heads
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Daikon microgreen is our February microgreen of the month. It’s the green that adds the biggest zip to our Spicy Mix and certainly ranks near the top as a customer favorite. It may be a slight exaggeration, but it also seems that just about every piece of sushi sold in Jackson is topped with our Daikon.

The Vertical Harvest Daikon microgreen is the early growth stage of a daikon radish — the long, white radish used in lots of Asian cooking. They have lofty white stems and green leaves (see photo above). With thicker stems than many of their sister microgreens, Daikon adds a satisfying crunch that few others can deliver. Their flavor also offers the same spicy bite of a full grown radish. Talk about a mighty microgreen!

Daikon Microgreens in Cooking

We love growing them because they are one of our fastest growing crops. Johnny Fifles, our senior Farm Associate, says it is his favorite microgreen and Hannah Bouline, our Farm Lead can’t get enough of Daikon in her own cooking. “I love spicy food, so I can eat them on just about everything, but my favorite is to put a big pile on a baked sweet potato (a little spicy, a little sweet),” she says.

Great in salads (of course), in cold soups, and as a burger topper, Daikon microgreens also show off their creative side in dishes like this Summer Daikon Rolls With Avocado and Microgreens recipe from One Green Planet. With a double dose of Daikon (both the adult radish and the microgreen), these rolls are a mouth full of peppery, zesty freshness.