Blue Sage Aquaponics

Fish and winter lettuce, raised in the high desert.

Blue Sage Aquaponics is a veteran-owned farm at Beryl Junction, Utah. Our closed-loop greenhouse grows Chef-grade greens, microgreens, vine tomatoes, and hybrid striped bass twelve months a year, on about 90% less water than a field uses to grow the same food. First harvests come in 2027. Founding memberships are open now.

Reserve a founding basket Chef and restaurant orders

Rows of lettuce growing on raft beds inside a greenhouse

One loop of water does all the work.

The fish feed the plants. The plants clean the water. The water goes back to the fish. The only water we add replaces what the plants drink and the desert air takes, and even the solids get a second job feeding our tomato line. Nothing is dumped, flushed, or wasted.

A 2 acre-foot water right runs the whole farm with room to spare. The basin's alfalfa fields use more water per acre than our entire operation.

What we grow

Four products, one greenhouse, every week of the year. Harvest schedules fill in as production comes online through 2027.

Leafy greens

Lettuce and specialty greens raised on floating rafts and sold with the roots still wet. Hundreds of heads cut every week, delivered the same day.

Farmers markets, restaurants, grocery, and member baskets

Hands holding a head of butterhead lettuce grown on a raft

Microgreens

Grown under LED light in our nursery racks and cut to order. The most concentrated flavor on the farm, by the flat or the clamshell.

Chef standing orders and member baskets

Trays of young greens under a greenhouse roof

Vine tomatoes

Fed by the richest water in the system and ripened on the vine, not in a truck. Picked when they are ready, not when the shipping schedule says so.

Seasonal; markets and member baskets

Tomato plants heavy with fruit growing in a row of self-watering buckets

Hybrid striped bass

Raised in clean, cold well water and harvested at two to three pounds. Quarterly harvests sold fresh, Chef-direct. No distributor in southern Utah delivers this fish fresh. We will.

Restaurant allocation first; limited member add-on

A whole striped bass on a walnut cutting board with peppers, basil, and bok choy

For Chefs

Cut this morning, on your pass by this afternoon.

Blue Sage is run by a Le Cordon Bleu-trained Executive Chef, so the farm speaks kitchen. Standing weekly orders, live-harvest greens and microgreens delivered within hours of cutting, vine tomatoes in a region where produce normally arrives days old, and fresh hybrid striped bass by quarterly allocation. Cedar City to St. George to Las Vegas, and everywhere in between.

Get on the Chef list

A wooden crate of mixed lettuce carried through a greenhouse

The Market Basket

A standing weekly basket of greens, microgreens, and seasonal tomatoes, picked up at market or a drop point. Unlike a summer CSA that runs twenty weeks and quits in October, Blue Sage baskets run all year, including the months when no field farm in Utah can hand you a head of lettuce.

Membership is capped at 50 households for the first greenhouse. Founding members lock their spot before the first harvest and hold it as long as they stay active. After 50, the waitlist opens, and the waitlist is what decides when we build greenhouse two.

Overproduction never goes to waste: unsold harvest is donated, in order, to a veterans home, Meals on Wheels, and the local food bank.

Red and green lettuce varieties growing through raft boards

$25

per week, billed $100 monthly

Weekly basket, 52 weeks a year
Quarterly prepay: $300, one week free
Capped at 50 member households
Founding members keep their spot

Reserve a founding spot

A farm the desert can afford

Blue Sage Aquaponics was founded in 2022 and sits on 100 acres at Beryl Junction, in Iron County's high desert. The valley around us has farmed with big pivots and deep wells for a century, and the water table shows it. We went the other way: a 3,000 square foot greenhouse, a sealed loop, and a water right dated 1900 that we treat like the heirloom it is.

The farm is veteran-owned and Chef-run, built on 14 years of hands-on aquaponics that started with operator training in Hawaii and three working systems since, including a backyard build that kept lettuce, greens, and herbs alive well into a Utah winter. The commercial greenhouse scales what already works.

Outdoor raft beds at the aquaponics training center in Hawaii, not the Blue Sage facility

Aquaponics training center, Hawaii

90% less waterthan field production of the same crops

52 weeksof harvest a year, winter included

Veteran ownedU.S. Marine Corps, and Chef-run since day one