About Us

Hello! I’m Andrew, a twenty-one year old farmer and the founder of Glebe Greens. I started this urban microgreen business out of a deep passion for learning how to grow high-quality, sustainably produced food. Although I don’t come from a long line of farmers, I’m committed to building my life around agriculture.

Over the past five years, I’ve immersed myself in farming, starting my career with urban farming then spending four years working in organic agriculture. During that time, I managed farming operations for three years, growing everything from garlic and mushrooms to a variety of vegetables and, of course, microgreens.

My guiding principle has always been quality above all else. I believe that by focusing on excellent growing practices—clean facilities, organic methods, and detailed attention to soil and water purity—I can offer greens that taste incredible and are as nutrient-dense as possible.

At Glebe Greens, we grow eight different varieties of microgreens year-round, including arugula, basil, beet, broccoli, cilantro, daikon radish, mustard, sunflower, and Triton radish. My personal favorites are cilantro, arugula, and mustard because of their bold, distinctive flavors. In addition to fresh greens, we also offer delicious vegan microgreen pesto and dehydrated microgreen seasonings. Every step of our process, from using an Aquasana water filter to monitoring our growing facility for potential mold, is designed to ensure you receive a product you can trust.

Community is at the heart of Glebe Greens. We regularly attend Ottawa’s farmers’ markets, host seedling pop-ups at local events like the Great Glebe Garage Sale, and partner with nearby businesses to bring fresh produce to more people. My hope is that, when you enjoy our microgreens, you can taste the care, dedication, and organic mindset behind every leaf.

As I work toward completing my diploma in Agricultural Business, I’m continually experimenting with new crops—right now, I’m excited about the unique flavors and visual appeal of specialty greens like Pink Beet and Sweet Genovese Basil. In five years, I hope to see Glebe Greens expanding into a full-scale operation, complete with a dedicated facility for growing greens and additional farmland for growing new varieties. Through it all, I want my customers to feel confident that they’re choosing the cleanest, most responsibly grown greens possible.

Thank you for supporting Glebe Greens and joining me on this journey toward sustainable, delicious food!

Andrew Lemke