The sister program to the pasture. Microgreens, mushrooms, baby greens — grown indoors, year-round, in a building we've scouted in Tyler. Not yet open. Pilot space targets commissioning in 2027; product on chefs' counters shortly after. This page is the plan, not the inventory.
Because the same chef who buys our pork wants microgreens for the plate. Because the same family that orders a half beef wants oyster mushrooms for the soup. And because the cleanest way we know to grow leafy crops in Texas heat — without a chemical we can't pronounce — is in a climate-controlled building.
L1fe Urban Farms isn't a pivot — it's acompletion. The protein comes off the pasture. The greens come out of the warehouse. Same name on the box, same hands on the operation.
Each crop chosen because it earns its place — flavor, density, what restaurants ask us for. We don't grow what's trendy. We grow what's good.
Crisp, nutty, 9-day grow. Goes on every steak we send out.
Sweet and tender. Pairs with the Highland ribeye like they were made for each other.
Fiery, magenta-stemmed, ready in 7. The chef's favorite garnish.
Deep crimson, mild, a finishing green. Stunning on the plate.
Hand-harvested. Crab-like texture. Sears like scallops in butter.
Cluster-grown, heavy yields, deep umami.
Sweet, summer-flavored, the prettiest thing in the warehouse.
Firm, chestnut-flavored, holds its shape in a stir-fry.
Five-variety mix. Cut, washed, packed within 4 hours.
Nutty, peppery, harvested at 21 days.
Tender, dense, never bitter.
Living plants, roots intact, kept fresh on the counter for two weeks.
A warehouse we've scouted 90 minutes east of Fort Worth, in Tyler. Build-out targets eight grow rooms, three mushroom fruiting chambers, a packing line, and a walk-in cooler that holds 36° to the tenth of a degree. Same farm OS that runs the pasture cameras runs the grow rooms. None of this is shipping yet. The plan is public so chefs we sell beef to today can plan against the timeline.
Most microgreens you've eaten are 14 days old when they hit your plate. Ours are seven, max. Here's how.
Heritage seed only — sourced from two organic seed houses we've worked with since day one. Soaked in spring water, never bleach.
72 hours in the dark, on hemp mats over coconut coir. No soil. No fertilizer. Just water and patience.
Five days under full-spectrum LED. Tracked by camera every six hours; flagged for harvest the moment they hit peak flavor.
Hand-cut. Hand-packed. In your fridge within 36 hours of harvest. Or on a chef's plate by the next service.
Object-level views inside the planned facility — the things you actually see at human scale once the LEDs are on and the first crop is in the racks.