The Story of Sweetgrass Farms
Sweetgrass Farms, like the birth of most good ideas, was a chance meeting of passion and opportunity. To produce the cleanest, freshest, healthiest, locally grown fruits and vegetables using proven organic principles without synthetic pesticides, herbicides or animal fertilizer was the passion.
The opportunity came when a peaceful, rural like setting in a convenient urban like environment was transformed into the place we call Sweetgrass Farms. The opportunity to use a modern soil free, vertical, hydroponic growing system made the passion a reality.
With the passion comes commitment. We will never grow it cheaper at the expense of quality, but it is our commitment to you that we will always grow it better.
About Our Logo
Symbolically, the plant Sweetgrass is thought by most Native American cultures to be the “Sacred Hair of Mother Earth.” It has been used, aromatically, for centuries to summon inner strength. It is a reminder to us to respect the Earth and all it provides.
The abstract bird on our logo symbolizes looking at things from a different perspective. Certainly vertical hydroponics achieves that!
We are conveniently located just off the north side of University Parkway between US 301 and Tuttle Avenue ( just east of the Sarasota-Bradenton International Airport and west of The Mall at University Town Center. The address is 8350 Carolina Street, Sarasota, Fl. For map, look at Contact Us page.
Sweetgrass Farms is available for use by you for special events. Call 941 400 4998 for more information.
Sweetgrass Farms is proud to supply the following businesses with our wonderful produce. THEY CARE ABOUT WHAT THEY FEED YOU! Let them know you appreciate it.
Caragiulos Mattison's Snook Haven
Owens Fish Camp Fin's REAL Juice Bar
THE HONEY BEE FESTIVAL 2017 IS MARCH 25, 10 am til 5 pm.
( Sarasota Herald Tribune listed incorrect times)
The HONEY BEE FESTIVAL is MARCH 25, 10am to 5 pm. Times listed in the Sarasota Herald Tribune are INCORRECT!
See sarasotahoneybeefest.com for more information
Hours of operation:
CLOSED FOR SUMMER SEASON
Sweetgrass Farms uses exclusively a space-age fertilizer system invented by Sarasota resident and NASA collaborator Ed Rosenthal and distributed by his company Florikan. This system simplifies our growing operation and allows us to continue our commitment to using no animal waste, pesticides or herbicides.
Our fertilizer is highly evolved and has been chosen by NASA to provide fresh vegetables to our astronaut/explorers in the International Space Station and beyond. It is a system designed to grow the safest, most nutrient rich produce possible, very high in vitamins, minerals, and antioxidents. The taste and quality are unsurpassed and exceeds to quality and safety of most organically grown produce.
Join us as we take this giant step toward the future of healthy sustainable growing. We look forward to a large assortment of produce ready to be harvested in the weeks ahead. Stay tuned here for a list of what's available. Again, thanks for your patronage and your patience as we grow!
Staff and management
Your produce is our passion.
Market at Sweetgrass Farms open Friday, Saturday Sunday 10-4
U pick strawberries anytime we are open when in season (usually Oct - Apr)
ON RAINY DAYS, PLEASE CALL 941 400 4998 TO MAKE SURE WE ARE OPEN.
(hours, subject to change as season progresses, are posted here, and on Facebook
GIVE YOUR FAMILY THE BEST!
Sign Up for our Newsletter
Submit your email address below to be added to our e-newsletter!
For the latest from Sweetgrass Farms, please follow us on FACEBOOK!
TOKYO BEKANA WRAPS
1 13.5 oz coconut milk
1 6oz boneless, skinless chicken breast
1 head Tokyo bekana shredded
10 leaves basil
10 leaves mint
1 T. rice vinegar
2t olive oil
2t soy sause
1t grated ginger
1t toasted sesame oil
10 rice papers
In saucepan, pour coconut milk over chicken and bring to simmer. Poach chicken until it is cooked, about 15 minutes. Allow chicken to cool in poaching liquid. Remove chicken and shred, Discard liquid,
In large bowl, combine chicken, shredded Tokyo bekana, scallions, carrots, basil and mint.
in small bowl, combine vinegar, olive oil, soy sauce, ginger, honey and sesame seed oil. Pour over vegetables and chicken. Cover and refrigerate one hour.
When ready to serve, lay Tokyo bekana outer leaves on work surface. Divide filling between the leaves and roll each leaf into a bundle. Fill a pie plate with ice water. Dip rice paper into water and let it soak until pliable. Lay paper wrapper on work surface and lay vegetable bundle in the center. Wrap up burrito style and set aside. Continue with remaining wrappers and vegetable bundles. Serve with your favorite dipping sauce.