Babylon Micro-Farms

06/17/2026

There's nothing quite like hearing from the people living this every day. 🌱

From school lunches to catering events, our operators are doing incredible things, and we love getting to share their stories.

See what they have to say →

05/27/2026

Spring is in full swing, but we're already thinking ahead to fig season. 🌱🍔

Entegra's culinary team put together this Fig & Brie Burger as part of their Burger Showcase, and it's a great example of what's possible when great ingredients are growing steps from the kitchen. Fresh microgreens from a Babylon Micro-Farms Galleri, layered with brie, caramelized onion fig jam, prosciutto, and balsamic glaze on a herb-topped brioche bun.

Warm weather and figs can't come soon enough.

05/12/2026

We are SO excited to head to the National Restaurant Association Show in Chicago!

Restaurants, hotels, resorts, healthcare and more... if you are in hospitality, we want to meet you! Come visit us at Booth 9029 in North Hall and see our Galleri micro-farm up close and in action. This is your chance to experience firsthand how we are bringing the farm directly to your operation.

Oh, and we have a special surprise waiting for everyone who stops by. You are going to want to come see us!

Tag someone in hospitality who needs to see this. See you there!

📍 Booth 9029 | North Hall

05/01/2026

🌿 Operator Spotlight: Gabby Adragna, MS, RD, LDN
Regional Dietitian – Northeast with Aramark at Berklee College of Music

Self-described non-green thumb. Now growing basil for one of the most vibrant college campuses in the country. 🎶

Gabrielle's days at Berklee are full, counseling musicians and dancers on performance nutrition, ensuring menus are allergen-accurate, managing the Berklee Cafe social media, and championing sustainability across five Northeast accounts.

The farm fits right in. She grows one crop and grows it well: basil, straight to pesto and the pizza station. Harvest days go live on Instagram with Chef Adam, and students chime in about the smell from their phones. 🌱

We're grateful to grow alongside operators like Gabrielle who bring sustainability, student care, and fresh basil to every plate. 💚

04/22/2026

Happy Earth Day from our team at Babylon Micro-Farms! 🌍

Today we're thinking about how far food travels before it reaches us, an average of 1,500 miles per meal, and how much gets lost along the way. Agriculture uses 70% of the world's freshwater, and 60% of fresh produce is wasted before it's ever eaten.

Growing food closer to where people eat it won't solve everything, but it's a start. Less distance. Less waste. More connection to what's actually on your plate.

Small changes in how we grow things add up. Today feels like a good day to start paying attention.

04/20/2026

From micro-farm to the lunch line. 🍅🌿

Chef Ashley Clark at whipped up Roasted Tomato with freshly harvested Thyme & Feta for their Mediterranean Mainline bar, this is exactly what fresh, farm-grown herbs are made for!

04/16/2026

Chef Dale Filson at Parkway Village is making the most of every harvest. 🥗

From a Heirloom Tomato & Mozzarella Salad with micro arugula and Genovese basil, to Sous Vide Flank Steak with herb gremolata, to Lemon Miso Cod with micro broccoli, and somehow he still had enough left for a Lemon Basil Mock Mojito and a Lemon Basil Infused Orange Sorbet.

That's a full menu built around what's growing on site. We love seeing it! 🌱

04/14/2026

Recipe Spotlight: Liberty University Dining

Meet the sandwich that took home Food Service Director Magazine's Best Sandwich Competition win in the Wild & Crazy category, grown and crafted right on campus! 🏆

Liberty University's team at Reber Dining Center hosted a pop-up on featuring their award-winning Cinnamon Steak Sandwich, and it was anything but ordinary.

A soft cinnamon roll. Cream cheese. Herb-seasoned ribeye. Grilled peaches. Jalapeño kick. Fresh thyme and parsley. And the star ingredients? Babylon lettuce and basil, harvested right on campus. 🌱

Congrats to the Liberty Dining team, this one is well deserved! 👏

04/10/2026

From micro-farm to Chef Chris's kitchen. Sunrise Senior Living Cupertino is serving up something special, a Roasted Yellow Beet Salad made with microgreens grown right on-site in their Galleri Micro-Farm. Fresh, beautiful, and delicious. This is living well. 🌿

1734 likes, 3 comments. “This delicious salad comes straight from our Babylon Urban Farm to your table. All the greens are cultivated in our farm located in our Dining room. Shoutout to Micro-Farms! We used Golden Beets from a local farm in this recipe.”