Grown in Buffalo, Built on Family
Hey Buffalo! We are Kevin and Kristopher, the father-son team behind Hart & Soil. What started as a shared passion for local, high-impact nutrition has grown into a professional indoor farm right here in the city.We don't grow our microgreens on plastic pads or cloth mats. We grow everything in real, nutrient-dense soil to give our greens a deeper, richer flavor and a much longer shelf life. From supplying top-tier local chefs to delivering live trays straight to your doorstep on Sundays and Thursdays, we harvest every single green at the absolute peak of freshness.
We also grow our micros to order to ensure maximum freshness!
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.
Fresh This Week
Rambo Radish Microgreens: The Tiny Punch to the Face
If you think microgreens are just pretty little leaves that taste like lawn clippings, Rambo Radish is here to personally shatter your entire worldview. These vivid, deep-purple shoots look like innocent little wild orchids, but they pack the exact spicy, peppery kick of a fresh horseradish root.
They’re bold, zesty, absurdly colorful, and won't hesitate to wake up your palate. If your food is feeling a little sleepy or boring, this is the instant culinary defibrillator you need.
High-Impact Ways to Use the Heat:
Taco Night Transformer: Ditch the plain lettuce and layer a handful across pork carnitas, fish, or black bean tacos for an immediate spicy, crunchy pop.
The "Boring Sandwich" Cure: Slide a layer into turkey clubs, roast beef slides, or grilled cheese to add a peppery bite that cuts right through rich meats and cheeses.
Sushi & Poke Topper: Scatter over tuna poke bowls, sashimi, or avocado rolls for a sharp, fresh radish bite and a brilliant purple contrast.
Burger Boss: Crown a hot-off-the-grill smashburger or veggie burger right before slapping the top bun on.
Avocado Toast Elevator: Takes standard smashed avocado from "I made breakfast" to "I am a culinary visionary" in about three seconds flat.
Broccoli Microgreens: The Mild-Manneredly Healthy Overachiever
If you spent your entire childhood hiding broccoli under your mashed potatoes, it’s time to declare a formal truce. These tiny greens taste nothing like the boiled, sulfurous trees of your youth—they're soft, surprisingly mild, fresh, and slightly sweet.
Think of them as sneaky, invisible health armor. They carry up to 50 times the nutrient concentration of a full-grown head of broccoli (including massive amounts of sulforaphane—a word that makes health enthusiasts instantly swoon), without demanding that you chew through a raw, bitter stalk.
Effortless Ways to Hide Health in Your Meals:
The Daily Shield: Throw a massive handful into your morning smoothie. It completely disappears into the fruit flavor while secretly giving you a daily health shot.
The "I'm an Adult" Sandwich Topper: Pile them high on turkey slices, grilled cheese, or breakfast wraps for a fresh, tender crunch.
Noodle Rescue: Scatter a generous heap over steaming ramen, pasta, or stir-fry right before eating to make your comfort food look like a balanced meal.
Egg Upgrade: Fold them into scrambled eggs, omelets, or avocado toast for a instant dose of vibrant green.
Speckled Pea Shoots: The Curly, Sweet Crunch Monsters
If sunflower shoots are the loud athletes, pea shoots are the cheerful acrobats of the tray. With their delicate little tendrils curling everywhere, they look like tiny green ribbons—and they taste exactly like sweet, fresh garden peas snapped straight off the vine on a summer afternoon.
They’re long, crisp, juicy, and absurdly easy to eat. No prep, no cooking, no peeling—just pure, crunchy sweetness that makes you feel like you’re foraging in an enchanted garden (even if you’re actually just standing in your kitchen in sweatpants).
How to Unleash the Pea Tendrils:
The Stir-Fry Superstar: Toss a massive handful into a hot wok or skillet at the very last second. They wilt down just enough to get juicy while keeping that epic crunch.
The "Gourmet Salad" Shortcut: Throw them on top of any basic greens, add a squeeze of lemon and some olive oil, and suddenly you’re serving an $18 bistro salad.
The Spring Roll Stuffer: Stuff them into fresh summer rolls, wraps, or turkey clubs for a snap that puts watery iceberg lettuce to shame.
Pasta & Grain Bowl Crown: Nest them right on top of warm carbonara, pesto pasta, or quinoa bowls for a cool, sweet contrast.
The Direct-to-Mouth Express: Honestly? Just grab them by the stem and eat them like fries. Zero judgment here.
Meet Kevin & Kristopher
Kevin Hartman
CEOIf you see someone championing our greens around the Buffalo food scene or dropping off a wholesale order, that's Kevin. He didn't start out in agriculture, but he stumbled onto microgreens and knew it was the perfect family business to build from the ground up. When he isn't talking shop with local chefs, he's topping his dinner with his favorite Rambo Radish for that signature spicy kick.
COOKristopher Hartman
While Kevin is out talking to the community, Kristopher is the mastermind keeping the farm running smoothly day-to-day. Born and raised right here in Buffalo, he handles the meticulous daily operations, but the best part of his week is still planting and harvesting side-by-side with his dad. His favorite microgreen? The surprisingly sweet Cantaloupe.