Urban Prairie Agriculture

Urban Prairie Agriculture We are an Urban Farm in Marriott-Slaterville, UT. We focus on food system infrastructure and access.

06/18/2026

Did you know???
We have expanded our agriculture support service!

Do you need aerial eyes?
We can do a lot with a lense and some wings:

Surveying and land mapping, thermal imaging, and infrastructure documenting with 3D rendering.

Go to our website urbanprairieag.com and select the technology tab. Get a quote!

06/17/2026

Yummmm! You know i live snacks from the market. Today I had Woopeas Roasted Pepper dip. I pair that with broccoli microgreens. Best snack at the Park City Farmers Market !!

06/17/2026

We are at Park City Farmers Market hosted at Park City Mountain

Come check it out!

06/16/2026

Following up with more details on tomato planting!

06/15/2026

Last year, I got the opportunity to sell microgreens through a large food distributor. I was thrilled. Optimistic.

I had spreadsheets, production plans, revenue projections. I possessed the kind of confidence that can only come from not knowing what's about to happen.

My product cost about $16 per unit to produce. I priced it at $20 per unit. A nice, safe margin. Twenty-five percent seemed reasonable.

I wasn't planning to buy a yacht or anything, but I was pretty excited about finally seeing some scale.

Then the first fee showed up.

Okay. Fair enough.

Then another.

Then another... on and on.

At some point, I felt like a homeowner discovering raccoons in the attic. Every time I moved a box, another pair of eyes stared back at me.

There were marketing fees. Software fees. Fees to receive orders. Fees to get paid. Bank fees. Processing fees. Dock fees. Subscription fees...These weren't little nuisance fees. They added up to thousands of dollars a month.

Everybody seemed to be making money.

Except the farmer.

By the time all the dust settled, my $20 product was effectively earning me about $10.

Remember, it cost me about $16 to grow.

Meanwhile, customers who I sent to the distributor, were paying roughly $40 for that same product and still weren't getting my greens.

That was the moment my rose-colored glasses slipped off.

Not because anyone was doing anything unusual. In fact, that's the strange part.

Everyone was doing exactly what the system was designed to do. Every hand that touched the transaction took a little piece.

And the more I looked, the more I wondered if we've accidentally built a system that's better at moving money than moving food.

Somewhere in the between the farmer and the customer, an entire economic ecosystem has emerged whose primary crop seems to be fees.

Now don't get me wrong. Distribution matters. Banking matters. Software matters. Logistics matter.

But if farmers are struggling, customers are struggling, and food keeps getting more expensive, maybe it's worth asking where is the money going?

Shop direct online: urbanprairieag.com

Tagged some great farms too!

06/15/2026

Here's how we plant our tomatoes. Watch for these beauties on our website and farmer's markets this summer!

Urbanprairieag.com

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06/13/2026

Get your local groceries! Today is the day!

Farmers Market Ogden
SLCfarmersmarket

06/12/2026

Do you know what these little things are? If not, give me your best guess! If you know, don't say. Instead tell me how you use them!

06/12/2026

We thought you'd like to see what it looks like as we get ready for Saturday Markets!
Farmers Market Ogden
SLCfarmersmarket

06/11/2026

Most people hear "radish" and picture those little red balls that show up on salad bars.
This is a radish too.
A purple daikon radish from my garden.
For scale, that's my hand next to it.
Daikon radishes can easily grow well over a foot long, with some varieties reaching several pounds. Unlike the spicy little red radishes many of us grew up with, daikons are much milder. They have a crisp texture, a gentle peppery bite, and a slightly sweet flavor that gets even sweeter after a frost.
They're incredibly versatile in the kitchen. Slice them fresh into salads, add them to slaws, pickle them, roast them alongside potatoes and carrots, toss them into stir fries, or shred them into soups. Their mild flavor means they take on seasonings beautifully while still adding crunch and freshness.
In the garden, they're just as useful. Daikons are often used as a cover crop because their massive roots punch deep into the soil, helping break up compaction and improve water infiltration. They're basically nature's tiller.
This one was grown for eating, but every time I pull a daikon from the ground, I'm reminded that vegetables can be a lot more interesting than the grocery store version taught us to expect.
Have you ever grown or tried a daikon radish?

Address

Ogden, UT

Opening Hours

Wednesday 12pm - 5pm
Thursday 12pm - 5pm
Friday 12pm - 5pm

Telephone

+4352820386

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