Farmers Market
Renovating Ogden's 10-year Farmers Market into a vibrant, family-friendly community hub centered around locally grown food, weekly events, and seasonal festivals.
Our Journey
What's Growing
The projects we're cultivating right now — and where we're headed next.
Weber State University
A hands-on farm classroom developed with Weber State — a living lab where students explore botany, sustainability, and community agriculture through real-world projects.
Community Education
Expanding free and low-cost workshops on food sovereignty, herbal medicine, composting, and seed saving. Family nights, youth programs, and community-led classes.
Locally Sourced Landscaping
Transforming front yards, parks, and public spaces into edible ecosystems with native, drought-tolerant, food-producing plants — in partnership with cities, developers, and homeowners.
Laying the Lines
Annie out in the field rolling drip irrigation across freshly prepped beds — the quiet, unglamorous work that lets every seedling drink deep through Utah's dry months.
First True Leaves
A young tomato transplant settling into rich, compost-amended soil. Each start is hand-placed by Annie — one plant, one hole, one careful watering at a time.
The Propagation Room
Thousands of starts under lights — tomatoes, peppers, herbs, brassicas. Annie tends the trays daily, watering, labeling, and rotating so every variety gets its turn in the sun.
Spinach & Spring Greens
Overwintered spinach bouncing back beside freshly mulched beds. Annie's crop planning keeps the rows producing food from the first warm day of spring straight through fall.
Onions, Herbs & Drip
Bunching onions and culinary herbs sharing a bed with chamomile and chives. Annie designs polycultures that feed pollinators, build soil, and stretch every square foot of farm.
Rainbow Microgreens
A freshly cut tray of radish, kale, and amaranth microgreens — one of Annie's signature crops. Grown indoors year-round, harvested at peak color and flavor.
From Tray to Table
Annie's microgreens finishing a plate at home — proof that what we grow doesn't just look beautiful, it makes food taste better and adds real nutrition to everyday meals.
Caprese & Salad Kits
Ready-to-eat microgreen caprese and salad kits packed by Annie for local pickup — fresh mozzarella, heirloom tomatoes, basil, and a riot of edible flowers.
Rainbow Eggs
Pastured eggs from a small mixed flock — blue, green, cream, and chocolate brown. Annie's flock rotates through the field, fertilizing beds and turning kitchen scraps into breakfast.
Market Day Plant Starts
Our booth at the Ogden Farmers Market — heirloom tomato starts, peppers, herbs, and trays of fresh-cut microgreens. Every plant is grown on-farm and ready to go straight into your garden.
Basil & Flower Rows at Sunrise
Early morning over the field with rows of basil, amaranth, and zinnias stretching toward the Wasatch foothills. Burlap mulch holds moisture and feeds the soil as the season builds toward harvest.