Legacy Center - U-Pick
Legacy Center -
Raised BedsLegacy Center - Greenhouse
White River State Park
Where We Grow
A major aspect of Growing Places Indy’s work is urban agriculture. We currently farm on seven urban micro-farms in Indianapolis, totaling nearly one acre:
Farm U-Pick at the Chase Near Eastside Legacy Center
Starting in 2012, Growing Places Indy became the agricultural programming partner at the Chase Near Eastside Legacy Center. In 2014, we launched a 13,000-square-foot U-Pick farm, making this our largest site. Anyone can come pick and purchase their own produce on Thursday evenings, 4-7pm, from early June to mid-September, or purchase pre-picked produce at the Farm Stand. Visitors can save money, experience the fun of picking their own fresh produce, learn how food is grown and ask a farmer all of their questions about preparing, storing or growing their own food. SNAP-EBT (food stamp) benefits are accepted.
Raised Garden Beds at the Chase Near Eastside Legacy Center
Our work at the Chase Near Eastside Legacy Center began in 2012, managing 2,500 square feet of raised beds and the greenhouse located at the center. The produce from the raised garden beds makes its way into the Indianapolis foodshed through our Community Supported Agriculture (CSA)/Veggie Share Program and restaurants.
Greenhouse at the Chase Near Eastside Legacy Center
In addition to the U-Pick and raised garden beds at the Chase Near Eastside Legacy Center, Growing Places Indy also manages a 1,000-square-foot greenhouse onsite. All plants for all of our sites are started from seed in this greenhouse and are transplanted throughout the season. We also grow microgreens, pea shoots and sunflower shoots in the greenhouse.
Community groups and individuals may request to utilize a portion of the greenhouse or raised beds. Interested individuals or organizations must apply to use space by completing this application.
Slow Food Garden at White River State Park
Located between the JW Marriott Hotel on Washington Street and the Indiana State Museum, the Slow Food Garden at White River State Park provides nearly 6,000 square feet of growing space.
This has been our main farming site since 2010 and the majority of our produce is grown on this site. In addition, our CSA/Veggie Share pickup takes place at this site. The garden’s location means that nearly 3 million visitors each year could interact with this urban farming site, and our hope is that it stimulates visitors to ask questions about the role of urban agriculture in Indianapolis and in their home countries, cities and towns.
Eskenazi Health Sky Farm at the Sidney & Lois Eskenazi Hospital
Growing Places Indy began farming a one-of-a-kind, 5,000-square-foot rooftop garden at the center of Indianapolis' newest hospital complex in 2014. The unique space is open to hospital patients, staff and members of the community and serves as a space to engage with food and learn how it grows, how to prepare fresh produce and why food is important to health. Food grown at the Sky Farm is available within the hospital food service and is also used in various cooking and nutrition classes on and off site.
Slow Food Garden at Cottage Home
At the corner of Michigan and Oriental Streets in the Cottage Home neighborhood is our 2,200-square-foot micro-farm, nestled on a residential lot. The lot is in a high-traffic area for cars, buses, bikes and walkers, and we hope this site stimulates people to think about the role of urban agriculture in residential areas. The lot has been part of various urban farming operations since 2008, and Growing Places Indy has managed the site since 2012. Food grown at this site is distributed to local restaurants, as well as for our Veggie Share/CSA program.
Public Greens Micro-Farm on the Monon Trail
Starting in 2014, Growing Places Indy has joined a unique partnership with Patachou Inc. to create and manage an urban micro-farm in support of Patachou’s newest restaurant, Public Greens Kitchen. The farm is located on the Monon Trail in Broad Ripple (between 64th and 65th Street), and all produce grown at the site will be used in the Public Greens kitchen. All profits from Public Greens go to support The Patachou Foundation, whose mission is to feed nutritious afterschool meals to at risk and food insecure children in our community. As community members watch the garden grow from this busy section of the Monon Trail, we hope it stimulates conversation about how gardens and restaurants can work together to bring the freshest, healthiest food directly from seed to plate.
Where We Sell
Community Supported Agriculture (CSA)/Vegetable Share Program
A Community Supported Agriculture (CSA) or Veggie Share program is a seasonal subscription for vegetables, and we typically have 25 shares available each year. Our shares are designed for an individual who eats a lot of vegetables or a couple/family that cooks regularly. During the summer, we offer a 10-week Veggie Share program, which is about half the length of a typical CSA program in central Indiana. Part of our mission is to educate about local, sustainable food, and offering an introductory, short-season Veggie Share allows individuals and families to join at a lower price point and time commitment. In addition to a convenient share size, including 8-12 different items each week, we also offer a wide diversity of vegetables for those who want to sample much of what grows in central Indiana.
To join our Veggie Share, please contact Farm Manager Tyler Henderson for an application (applications available early in the year). We encourage potential members to apply early as the program fills up quickly each year.
Summer Farm Stand at the Chase Near Eastside Legacy Center
On Thursday evenings, 4-7pm, from early June to mid-September, we run a farm stand on-site at the Chase Near Eastside Legacy Center. Anyone can shop at the farm stand, and we encourage as many area residents as possible to make this a regular stop for their weekly vegetables. SNAP-EBT (food stamp) benefits are accepted. The farm stand is low-cost, and shoppers pay even less if they pick produce themselves through the farm U-Pick.
Farm U-Pick at the Chase Near Eastside Legacy Center
In 2014, we proudly opened an urban farm U-Pick. Located at the Chase Near Eastside Legacy Center, customers can come pick their own produce on Thursday evenings, 4-7pm, from early June to mid-September. Visitors can save money, experience the fun of picking their own fresh produce, learn how food is grown and ask a farmer all of their questions about preparing, storing or growing their own food. SNAP-EBT (food stamp) benefits are accepted.
We sell to many local restaurants, including Ball and Biscuit, Black Market, Blue Beard, Brugge Brasserie, Cafe Patachou, Cerulean, Delicia, Duos, Ezra's Enlightened Cafe, Foundry Provisions, Georgetown Market, H20 Sushi, Libertine, The Local Eatery and Pub, Mesh on Mass Avenue, Mikado Japanese Restaurant, Napolese (30 South Meridian, 49th and Pennsylvania, and the Fashion Mall at Keystone), Natural Born Juicers, The Northside Social, The Oceanaire Seafood Room, Pizzology, Pogue's Run Grocer, R Bistro, Recess, Rook, Thunderbird, Twenty Two Juicery & Smoothie Bar and Union 50.
Restaurants interested in purchasing produce from Growing Places Indy should contact Farm Manager Tyler Henderson at firstname.lastname@example.org.
We also donate a portion of our harvests each season to cooking classes at the Chase Near Eastside Legacy Center and to Second Helpings, and we work with the Indy Hunger Network Glean Team.
What We Grow
Despite being a small farming operation, we grow more than 60 varieties of fruits, vegetables and herbs each year. Our typical range of crops includes, but is not limited to, arugula, asparagus, basil, beans, beets, blueberries, broccoli, cabbage, carrots, celery, chives, cilantro, collard greens, cucumbers, cut flowers, eggplant, escarole, fennel, garlic, husk cherries, kale, kohlrabi, lavender, leeks, lettuce, microgreens (arugula, basil, cabbage, cilantro, fennel, mustards, radishes), mint, mustards, nasturtium, okra, onions, oregano, pac choi, parsley, pea shoots, peppers (hot and sweet), rhubarb, sage, scallions, spinach, squash, strawberries, sunflower shoots, Swiss chard, tomatoes (cherry and slicing), thyme, tomatillos, turnips and zucchini.
How We Grow
Given the timeline and cost to obtain certified organic status, we are not pursuing this path. However, you can trust that our standards are "beyond organic." We never use chemical fertilizers, herbicides or insecticides on our farm, as we believe healthy soil yields healthy plants, which, in turn, yield healthy people and communities. We would never jeopardize this for short-term gains or convenience.
We utilize organic soil amendments and techniques to continually build the health of the soil, including compost, worm castings, blood meal, bone meal, alfalfa meal, horse manure, chicken manure and cover cropping. We also utilize some of the most well-respected seed companies in the country, including Baker Creek Heirloom Seeds, Fedco, Johnny’s Selected Seed, Mountain Valley Seeds and Seed Savers Exchange.
In addition, the vast majority of our work is done by hand and deliveries are done by bicycle, requiring no machines dependent on fossil fuels, thus further decreasing the carbon footprint involved in our growing process.