Albuquerque is about to join New York and London on the cutting edge of green design with the Green Jeans Farmery project, an indoor/ outdoor community courtyard surrounded by various steel freight bins containing to-go food businesses, a coffee shop, chocolate and wine bar, spice depot, hydroponic farm, and anchored by Santa Fe Brewing Company’s 130-Seat Tap Room.

Green Jeans is all about hydroponic growing, and the steel grow bins used for the endeavor are the bedrock of the project, giving it its unique architectural vibe and modernist appeal.

Fruits, vegetables, herbs, and flowers will be grown in the on-site bins and sold in a farmer’s market format, as well as retail environment.

Said produce will also be available for purchase by food tenants that will occupy the modified steel containers, affording businesses the opportunity to close the loop on farm-to-table in a meaningful way.

The project is conveniently located at the corner of Carlisle Blvd. NE and I-40, making for easy access and convenience, and the Embudo Channel Recreation Trail goes right by, making it a no-brainer for bicyclists and the more adventurous.

Conceptor/developer Roy Solomon believes access to fresh, locally-grown, pesticide-free produce to be the underlying theme of the project.

In a recent telephone call, Solomon reiterated, “Real food is the best medicine. Locally grown fruits, vegetables and herbs made more affordable and without pesticides. Once kids learn to grow their own food, they WILL eat it. If the government won’t subsidize the foods that help to keep us healthy then why not grow our own. Processed “empty calories” should not be the only alternative for people on a budget.”

Epiphany Espresso recently signed onto the project, expanding the offerings and adding the opportunity to linger for those who want to take the day at a more leisurely pace.

The Green Jeans site will bring some of the best existing Albuquerque eateries together in a fresh, no-nonsense format that places the emphasis on a communal dining experience without sacrificing quality.

Brian Lock of Santa Fe Brewing Company is eagerly awaiting the opportunity to put his beers alongside some of the stellar food that’ll be coming out of the small kitchens of the neighboring concepts.

Brian Lock SF Brewing Co.

Brian Lock of Santa Fe Brewing Co. Photo Courtesy SF New Mexican

“Roy really pulled out all the stops in going after the best of the best food in town,” Lock said recently.

“I’m very excited to get the sort of exposure the project will bring, we’ve got two huge patios that will be highly visible…and to be surrounded by all the great food…we feel it’s going to be something completely unique for Albuquerque.”

Meanwhile, at the Santa Fe location, Lock’s focusing on interacting more with the emerging homebrew scene, highlighting their own small-batch system that guests directly interact with to create their own beer.

“Small-batch Saturday is what I am really looking forward to,” Lock excitedly told me via telephone the other day, “It’s very satisfying for us to see people getting more passionate about their beer. We love to see the look on their, and their friends faces when they get the first taste of a beer they helped to create.”

 

Stephanie Cameron

Stephanie Cameron

Edible celebrates New Mexico's food culture, season by season. We believe that knowing where our food comes from is a powerful thing. With our high-quality, aesthetically pleasing and informative publication, we inspire readers to support and celebrate the growers, producers, chefs, beverage and food artisans, and other food professionals in our community.
Stephanie Cameron

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