Micro-greens are big on nutrients — and taste! Learn how a small-but-growing Indianapolis company is helping Circle City citizens make healthier food choices and even extend the life of their produce.
Jen Perkins, Uber Green’s “Marketing Extraordinaire and Farm Diva,” is helping plant the seeds of a healthy diet, and she and others behind the company are adding to the growing array of healthy options at the Statehouse Market.
Read on to “give peas a chance” and learn more about Uber Green Farms.
Q: Uber Green Farms is the first vertical soilless farm in Indianapolis. What is a vertical soilless farm, and how does it differ from traditional growing practices?
A: We grow in an indoor laboratory-like environment on coconut coir pads, and all of our processes are organic. We sell our micro-greens “living.” What that means is that they are not cut. The customer gets one to two weeks out of their product instead of two to three days if they were sold cut. Our chefs are loving it! More bang for their buck.
Q: Who are the primary people behind Uber Green Farms, and what are their roles in supplying products to customers?
A: Jamie Perkins – Head of Operations and Head “Farmacist”
Rick Kolic – Farm Management
Dale Jarvis – The “Ponics Guy” (Hydro and Aquaponics)
Jen Perkins – Marketing Extraordinaire and Farm Diva
Q: Radishes, sunflowers, broccoli and kale are a small sampling of Uber Green Farms’ products. What are some of the most popular/requested items, and are there any other micro-greens you plan to offer in the near future?
A: Some of our most popular/requested items are sunflower, pea shoots, kale, broccoli, kohlrabi, and super salad mix. We like to grow unique flavors such as wasabi, spicy oriental, beets, American flag leeks, fennel, dill and Thai basil. We are constantly changing what we are growing to meet our chefs’ needs and desires.
A: We are very excited about appearing in the Statehouse Market because it gives us an opportunity to get in front of the people who work or live downtown and introduce them to Uber Green Farms for the first time.
Q: What do you like best about the micro-greens production business? What are some of the challenges involved?
A: What we love best about this business is being able to provide up to 40 percent more nutrients into someone’s diet for such a small amount of food. Our challenges are keeping up with demand. We are growing at an exponential rate! Good challenge to have.