Babylon Micro-Farms

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.”

04/08/2026

Client Recipe Spotlight: Cedar and Stone, JW Marriott Minneapolis Mall of America 🌿

What happens when you pair a world-class chef with a Babylon Micro-Farm?
Dishes like these.

Executive Chef Kunal Dighe has been harvesting fresh herbs and greens straight from his farm and weaving them into his menu at Cedar and Stone, and the results are something special.

🍲 Minnesota Wild Rice Soup
A classic Minnesota wild rice soup made even more special with a house Babylon farm herb oil and a velvety chicken velouté. The kind of dish that makes you feel right at home.

🥗 Red Endive Salad
Delicate red vine sorrel and edible flowers, grown right on-site, layered with kale and a pecan crumble. It's the kind of salad that makes you rethink everything you thought you knew about salads.

Chef Kunal, thank you for letting your creativity and your farm shine. We're so proud to be part of your kitchen. 💚

More client spotlights coming soon, we love celebrating the people and teams making fresh food a priority every day.

04/03/2026

We're kicking off our Client Recipe Spotlight series with something refreshing! The University of Pittsburgh recently hosted a mocktail event using fresh herbs harvested right from their Galleri Micro-Farm. 🍓🌱

Here's what they made:

🍓 Strawberry Basil Spritz
Muddle 3–4 basil leaves and strawberries with simple syrup and fresh lemon juice. Add ice and top with Strawberry Bubly Sparkling Water. Cheers!

🫐 Pomegranate Mint Sparkler
Bruise fresh mint leaves to release their aroma, then combine in a pitcher with pomegranate juice and Blueberry Pomegranate Sparkling Water. Serve over ice and garnish with a sprig of mint.

It's always inspiring to see our clients turn their harvests into memorable experiences for their communities. This is exactly what we mean when we say fresh food creates connection. 💚

Stay tuned, more client recipe spotlights are coming soon! And if your organization has a recipe to share, drop us a message. We'd love to feature you. 👇