Ecopia Farms Launches Home Delivery, Brings Organic, Restaurant-Quality Greens Year-Round

SW Weekly September 16, 2012

Artisan farming at Ecopia Farms

Ecopia Farms, supplier of organic, artisanal greens and microgreens to restaurants like Michael Mina, Flour + Water, Wayfare Tavern and The Slanted Door, recently launched EcopiaDirect, its home delivery service. Now Bay Area consumers can sign up for a weekly pickup or delivery of salad greens including Red Romaine or Summer Crisp; baby greens including arugula and kale; and "petit" microgreens including pea shoots, chard and fresh, intensely flavored herbs. And not only do consumers get to enjoy same greens as popular San Francisco chefs, but they also get early access to a new form of organic farming.

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ECOPIA® Farms Serves Up Microgreens

San Francisco Chronicle July 25, 2012

Inside an old, secluded warehouse in Campbell, away from prying eyes, millions of plants flourish in soil containers under the eerie glow of LED lights.

But it's not what you think.

No illegal substance is cultivated here. Only bronze fennel, red-veined sorrel, Russian kale, Persian cress and other gourmet edibles in miniature form, grown to exact specifications for the Bay Area's most discriminating chefs, such as Michael Mina and Charles Phan.

ECOPIA® Farms, the newest venture in innovative urban farming, is not only energy efficient but also certified organic. In 3,000 square feet of warehouse space, its owners tout they can produce the equivalent of what 15 acres of traditional farmland can - all the while using just 3 percent of the amount of water of a conventional outdoor farm and no more energy than an office building of similar size...

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Ko Nishimura is the founder of Ecopia, a state of the art indoor farm that uses LED lighting and organic soil for their specialty produce for chefs, in Campbell, Calif., on Monday, July 16, 2012. Photo: Megan Farmer, The Chronicle / SF


Future of Farming

NBC Bay Area January 17, 2012

It's a concept that could revolutionize conventional agriculture by drastically limiting the amount of water needed to create the perfect product. Traditional farmers need 75 gallons of water to raise just one head of lettuce. A new technique allows growers to use just a cup and a half to do the same thing. It's happening right here in the Bay Area. Vicky Nguyen has details on "farming 2.0" in this report. And if you want to try some of these lettuces and microgreens for yourself, belly up to a table at one of these Bay Area restaurants: Acquerello, Ame, Betelnut, Bourbon Steak, Calafia, Farallon, Greens, Le Papillon, Masa's, Michael Mina, Nick's on Main, One Market, Plumed Horse, Quince, RN74, Saison, Baume.


Future of Farming Promo

NBC Bay Area January 16, 2012

Produce without sunlight? It may sound like science fiction, but a Silicon Valley company has apparently turned it into a reality.