Former potato warehouse gets new life as urban farm and restaurant

The River North Arts District (RiNo) in Denver has been named one of the top 10 neighborhoods to visit in the U.S. It’s also home to a unique urban farm that's giving farm-to-table new meaning. 

I’ve never seen a farm, market, and restaurant under one roof, much less in the middle of an industrial area undergoing a revival. Farm & Market put down roots in a former potato warehouse.

The concept belongs to brothers Austin and Davis Breedlove. The brothers moved to Colorado to do something together. Davis likes to garden and moved to Colorado four years ago in the dead of winter when he couldn’t grow anything.  After buying a $20 system from a local hardware store, Davis grew the best produce he’d ever had. He bought a larger system and kept increasing it, deciding along the way that people should be able to have five-star produce. While he’s naturally good growing plants, Davis wasn’t a farmer. The “stars aligned” and he was able to hire someone who worked with the company that designed the vertical hydroponics system and wanted to relocate to Denver. 

There are four farmers growing greens, brassicas, and herbs. They’ve planted 80% of the 1,100 towers that hold 28,000 seedlings. Crops are harvested every morning when nutrition is at its peak.  Coolers open on both sides so farmers put freshly cut produce inside. The chef can open the cooler from the other side and grab those same greens to cook with. Or they are bagged, labeled, and moved to coolers for customers to shop.  Produce not sold or used in the restaurant is donated to Samaritan House or Denver Food Rescue. 

Walking down the sidewalk, you can see the gorgeous greens through the window.That view never changes as you enter the market and walk through to the restaurant.

Farm & Market opened three weeks ago. Twenty-seven percent of the customers in those first 21 days have been repeats. One of the challenges is people don’t realize there are three businesses under the same roof.

“I’ve had five people come in the restaurant and say, “These are the best greens. Where did you get them from?” said Davis. Those customers had no idea there was a market even though they walked right through it to reach the restaurant. 

Another challenge is getting people to simply try their crop. Coolers are full of unique varieties including pomegranate crunch red romaine and Wasabina baby mustard greens.

Austin, who was a good cook even before going to culinary school, is head chef. Customers have responded to his menu designs. While I was there, one gentleman walked up to the counter and commented on the “wizardry of their tofu”, wanting to know how they did it.

Farm & Market is doing it by growing for flavor and texture; using 90% less water to grow their crops, wanting to help people and help the environment. They do it by farming, cooking, and selling high quality produce, nourishing customers and the community.