From Vine to Table

Images via Abby Lee Farms Ever wonder where your favorite restaurants get their locally sourced ingredients that turn a seemingly simple recipe into a gourmet feast? We’re pulling back the veil on a gem that has the local restaurant world clamoring for more of their farm fresh goodness. Surprisingly, Abby Lee Farms, has been around since 1976, beginning as a backyard garden that eventually evolved into three prime locations around Arizona. These three different climate facilities allow Abby Lee Farms and its parent company, Grower’s Market, to grow everything naturally, which is one of the farm’s key concepts and mission: to ensure the public that everything is locally grown.

James Beard Chefs visit Abby Lee Farms

Owner and president, Neal Brooks, started growing and selling plants in 1974 when he was 12 years old. In 2005, Neal purchased 763 acres of farmland in Geronimo, Arizona where he began growing fruits and vegetables on a small-scale along with hundreds of acres of alfalfa. In 1985, Neal purchased a 3.5 acre greenhouse in Phoenix, Arizona. In 2013, Neal transformed his 3.5 acre, 120,000 Sq. Ft. plant greenhouse into a high-tech hydroponic growing facility, which brought about the birth of the Abby Lee brand. These days, Abby Lee Farms has been delivering hydroponically grown tomatoes, picked at the peak of freshness, to some of the most coveted restaurants across the Valley, as well as establishing a cult following and national recognition because of their phenomenal tomatoes. If you’re looking to get your hands on Abby Lee’s amazing tomatoes and other goods, be sure to visit their website for farmer’s market locations. You won’t be disappointed!

Written by Somlynn Rorie