Know Your Farmer, Know Your Food
Jim and Tony founded Radicle Farm to explore the depths of fresh, flavorful and intriguing salad greens. Their journey has included years spent experimenting with countless seed varieties and growing methods in their New York and New Jersey greenhouses, conferring with New York City's top chefs, and partnering with like minded progressive farmers to find the very best leafy greens (and sometimes tomatoes and cucumbers). The result was nutrient dense leafy greens that are bursting with flavor, color and freshness.
We’ve chosen our growing facilities – 60,000 sq. ft. of greenhouse space in New Jersey and upstate New York – intentionally. We employ rural and urban farmers, maximize the growing potential of otherwise forgotten spaces, and provide fresh greens to customers in four major metropolitan regions within 300 miles of our greenhouses.
It Starts at the Root
As a seed becomes a plant, the sprout reaches for the sun and simultaneously the first true roots, also called the radicle, ground it within the earth. This process of reaching for the sky while being grounded within the Earth inspired Radicle Farm to grow unique greens for both the Michelin-starred chef and the everyday kitchen warrior. We are awed by the power of the vegetables we grow. We want you to experience that power, so we intervene in nature's plan as little as possible.
Sustainability Should Follow Nature
We take pride in letting nature guide us. We see the beauty in a longer stem of a salad leaf or the individuality of an heirloom tomato. Our salad mixes change throughout the year to tell the story of the seasons on our farms.