The Story of Hart & Soil
Hey Buffalo! We are Kevin and Kristopher, the guys behind Hart & Soil.
Our journey started pretty simply: we wanted a way to grow hyper-local, high-impact nutrition right here in the city. What began as a small passion project in our spare space quickly took over our lives (in the best way possible). Today, we run a professional indoor farm dedicated to bringing the freshest, most flavorful greens straight from our soil beds to your plate.
We started out supplying top-tier Buffalo chefs who demand the absolute best for their menus. Now, we are thrilled to bring that exact same chef-grade quality directly to your family kitchen.
Why the "Soil" in Hart & Soil Matters
A lot of commercial microgreens are grown hydroponically on paper or plastic pads. They look fine, but they can taste watery and wilt the second you put them in the fridge.
We do things differently. We grow everything in real, nutrient-dense soil. It takes a little more work, but it gives our broccoli, radish, and amaranth an incredibly deep, rich flavor and a much longer shelf life.
We stick to clean, non-GMO seeds, pure water, and zero chemical pesticides. It’s just good, clean food grown right here in Western New York.
From Our Trays to Your Table
We don’t believe in letting greens sit on grocery store shelves for weeks losing their nutrients. We are all about hyper-local distribution:
Sunday & Thursday Delivery: We bring fresh-cut clamshells and live 5x5 trays straight to your doorstep.
Built for Buffalo Chefs: We harvest at the absolute peak of flavor, using the exact same standards required by your favorite local restaurants.
Catch Us Around Town: We love chatting with our neighbors! Keep an eye out for us at local Buffalo weekend markets.
Thanks for supporting local farming and being a part of our story. Let's eat some greens!
— Kevin & Kristopher