By smiller | September 01, 2022
In January, Gyo Greens became a nonprofit organization with the hopes of raising funds through donations and events to expand its educational outreach programs. The farm, which uses no pesticides or chemicals, sits on one acre, and includes a 3,000 square foot greenhouse.
In addition to education, Gyo Greens Farm also delivers produce to about 30 local restaurants, using a rafting system to ensure that chefs get the freshest ingredients. Produce arrives “live” and is grown at each chef’s request. All profits go right back into the farm, said Tan Fellows.
“We are a very niche farm. Most of what we have is all pre-sold,” said Gyo Greens farm manager Reed Hepperly. “Chefs are looking for high quality produce and things they are not likely to find anywhere else. We try to accommodate what they want.”
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By smiller | March 31, 2018
A chef’s daily challenge to serve customers consistent creativity drives a quest for new ingredients and innovative food combinations.
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By smiller | March 25, 2018
Join us at Congaree and Penn for Farmers Table, as Chef Ryan Randolph collaborates with farmers, fishermen, chefs, brewers, ranchers, drink makers and artists to deliver a one of a kind experience on the farm. Enjoy a discussion with the farmers from GYO Greens about aquaponics and sustainable farming, hors-d'oeuvres, and a family-style feast featuring GYO Greens produce.
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By smiller | August 23, 2016
Aquaponics farms often amaze visitors with the symbiotic connection between aquaculture and hydroponics that results in picture-perfect produce. Yet many aquaponics operations focus solely on training and education. GYO GREENS in Ponte Vedra Beach, Florida, has a focus on both the business and educational realm, to further spread the message about the importance of eating locally and naturally.
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By smiller | December 31, 2015
Recipe by Azurea One Ocean talented chef. Enjoy!
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