Start a Microgreens Farm

It looks like gardening, but it is really a weekly delivery business with 7 to 14 day crop cycles; a few racks can produce restaurant-grade greens year round.

1. 1

   Check local sales rules

   Most states treat raw microgreens as produce, which keeps regulation light, but market and food-safety rules vary. Confirm with your state agriculture department and your market's manager.

2. 2

   Master three reliable crops

   Pea shoots, sunflower, and radish are forgiving, fast, and popular with chefs. Run several full cycles and track yield per tray before selling anything.

3. 3

   Build a small rack system

   A wire rack, LED shop lights, trays, and good seed runs $500 to $1,500. Consistent temperature and airflow matter more than fancy equipment.

4. 4

   Sign two chef accounts first

   Deliver free samples to five restaurants with a price sheet ($20 to $30 per pound is common). Two standing weekly orders make the schedule and revenue predictable.

5. 5

   Add market and subscription sales

   A farmers market booth builds retail customers you can convert to weekly home delivery subscriptions, which smooth out restaurant seasonality.

6. 6

   Scale racks to match orders

   Only add racks when standing orders demand them. The failure mode in microgreens is growing more than you have sold.

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