Chef Matt from Cartwrights Sonoran Ranch House, attended this year's Taste of Cave Creek where he featured his brand new Lobster Crab Cakes, gargnished with our very own SIFarms local greens. Watch More
SIFarms sells first round of premium organically grown fresh 2lb Tilapias to local Arizona restaurants. Contact us to learn more about placing an order.
Boy Scouts of America Troop 565 from Mesa, Arizona are getting a private tour of our Hoophouse. Contact us to schedule your own tour.
The Sustainable Integrated Team team pulls together and works 18 hours straight despite high winds to get a new greenhouse cover on.
Making deliveries of freshly harvested hydroponically grown purple and genovese basil to some of Scottsdale's top chefs at award winning restaurants such as Tarbells, Chelsea's Kitchen, The Henry and LON's at the Hermosa Inn.
SIFarmsintl and St Vincent de Paul hit their first milestone today. Director of Urban Development for St Vincent de Paul, David Smith seen (left) jokes with managing partner Steve Stein about the rapidly growing tilapia. It was six month ago today that the two agreed to a strategic partnership in regards to an Aquaponics/Hydroponics facility. To date, SIFarmsintl has grown and donated more than 275 lbs of its sustainable foods including red and green leaf lettuce, tatsoi and green and purple basil.
SIFarmsintl surprised the volunteers at St Vincent de Paul's kitchen today when they delivered more than 70 lbs of red and green leaf lettuce as well as fresh basil for their weekly pizza dinner.
