Our Story
At Miniature Harvest, our roots run deep in the culinary world. Founded by Clayton Redmon, a graduate of The Culinary Institute of America in Hyde Park, New York, our mission grew from a chef's frustration — and a vision for something better.
Clayton spent years working in the fast-paced kitchens of top restaurants in Dallas, Seattle, and New York, where he developed a passion for flavor, presentation, and uncompromising quality. Yet he struggled with the same daily challenge chefs across the country face: finding truly fresh, nutrient-dense premium produce that could meet the demands of fine dining. Most ingredients were shipped hundreds of miles, losing flavor, color, and nutritional value long before reaching the plate.
Determined to change that, Clayton left behind traditional sourcing and turned to the possibilities of urban farming. Miniature Harvest was born in Dallas, Texas, with one goal:
To grow the most flavorful, nutrient-rich premium produce possible — right where it's needed — and deliver it at peak freshness.
We started with microgreens. They gave us a crop we could grow well and learn from quickly, and they remain one of the most concentrated sources of flavor, color, and nutrition a kitchen can put on a plate. Edible flowers came next. Then lettuce. Today our produce reaches high-end restaurants, boutique hotels, and private chefs across Dallas–Fort Worth, and the list of what we grow keeps getting longer.
We add a crop when we can grow it to the standard the last one set. Not before.
But this is only the beginning.
The network is already running across Dallas–Fort Worth. The work from here is making it larger — more farms, each placed close enough to the kitchens it serves that freshness stops being a logistics problem. By delivering within hours of harvest, we help chefs reduce waste, extend shelf life, and rely on a stable, hyper-local supply chain.
From our farms to your kitchen, Miniature Harvest is redefining what "local" means — one harvest at a time.
Fresh, Local, and Bursting with Flavor
We bring the farm to the community — growing produce within 20 miles of the kitchens we serve and delivering within 24 hours of harvest. Every harvest is packed with vibrant flavor, exceptional freshness, and the nutrition chefs depend on.
Why We Started with Microgreens
Most crops worth growing take months. Microgreens take seven to fourteen days.
That short cycle is why we began here. Every harvest is another round of testing, so the growing system improves at the speed of the crop instead of the speed of a season — and a kitchen waiting on fresh greens waits a week, not a quarter. They also earn their place on the plate: few things you can grow pack more flavor, color, and nutrition into less space.