Mesa Micro Farm supplies greens to area restaurants
June 1, 2018
By Lynette Carrington
Nick Torpey and Jared Garcia are childhood friends from Rochester, New York, who have transplanted to Mesa.
The duo co-owns Mesa Micro Farm, a sustainable boutique urban farm that supplies microgreens to various Valley restaurants, chefs and markets, including Steak and Stone and Red, White and Brew.
“I always had a huge green thumb growing up and my mom had a huge vegetable garden,” Garcia said. “I still look forward to fresh vegetables every day.”
Although Torpey has a background in sales and restaurants, he shares an enthusiasm for all-things green.
“I grew up with a grandmother who orchestrated the gardens at a party house on the lake in Rochester for 55 years,” Torpey said. “I was digging in the dirt as a baby and until later on in life, I took care of a perennial garden at my parents’.”
Garcia traveled to Arizona for vacation seven years ago and never looked back. He encouraged Torpey to move to the Valley. Mesa Micro Farm has been growing since.
“We do plant and cut to order,” Torpey said. “Every time we go out, we provide samples to potential clients and talk about the microgreens we offer. What someone gets is planted specifically for them. We don’t just harvest every day; we plant and harvest when someone needs it.”
Garcia added, “Our farm space is allocated to our clients. We don’t grow a mass quantity of something then divvy it up. Take our client Pomegranate Café: They order 25 pounds of black oil sunflower at a time. Sixteen trays of those greens are theirs.”
Mesa Micro Farm’s products include black oil sunflower shoots, speckled pea tendrils, triton radish, wasabi mustard, arugula and red Russian kale.
Ron Siegel, owner of Red, White and Brew, has incorporated Mesa Micro Farm microgreens into his restaurant’s menu.
“We met with Nick and Jared and left it to their discretion as to which greens our guests would enjoy in salads or as garnishes,” Siegel said.
“We are thrilled to be able to offer their unique produce and we see a growing interest in healthy superfoods amongst our clientele. The fact that the farm is local and operated by enthusiastic and helpful owners makes procuring from Mesa Micro Farm a natural and mutually beneficial choice.”
Looking toward the future, the owners of Mesa Micro Farm seek to take on additional clients passionate about the farm-to-table food movement.
“Our goal is to be sustainable and we’d like to do this indefinitely,” Garcia said. “It’s not going to be huge. It’s a micro farm and it always will be.”
For additional information, visit mesamicrofarm.com.