FROM FARM-TO-TABLE & BACK AGAIN
Closing the loop for sustainable agriculture
FROM FARM-TO-TABLE & BACK AGAIN
Closing the loop for sustainable agriculture
About Joe's Microgreens
Our Story & Mission
Joe’s idea was simple: the fertile soil made by his compost hauling business should be used to grow food that sustains our community. What began as a vision for a small farm selling at local farmers markets quickly evolved when he realized that the food waste Austin restaurants generate could actually fuel local food production. From those roots, the farm developed a reputation among Austin chefs for fresh, vibrant microgreens—and Joe’s Microgreens was born.
Today, Joe and Kasey Diffie own and operate the farm, using innovative agricultural technologies to produce hydroponic lettuce heads, microgreens, sunflower shoots, and other specialty produce. At the heart of our farm is a nutrient cycle designed to give our food a near-zero carbon footprint. By turning local food waste into compost, we create new life from what would otherwise be discarded—closing the loop and making sustainability part of every harvest.
Our Practices
We believe good food should be clean, fresh, and responsibly grown. That’s why our produce is never sprayed with chemicals or fed anything we wouldn’t serve to our own family. Buying directly from our farm means your food never sits in a warehouse or on a truck—it comes straight from us to you. This helps strengthen local food webs and keeps more resilience here in Central Texas.
Our Vision
Our long-term goal is to build stronger food resiliency in Central Texas. We want to create systems that support a thriving local food network, capable of adapting to a changing climate and meeting the needs of our community for years to come. With every tray of microgreens and every head of lettuce, we’re working toward a future where local food is abundant, sustainable, and climate-smart.