The Story

Utah locals Paula and Joseph Sargetakis had a dream almost twenty years ago to create a two acre sustainable urban farm in Salt Lake City. They patiently searched for a property, immersing themselves in the processes and business of farming, attending classes at Utah State University and Colorado State to prepare. They visited wineries and farms, learning from those who were already actively doing the work.

When a property adjacent to two schools became available in Salt Lake City, they knew it was the perfect fit. They designed the farm not only to be a viable business, but to also educate the local community and surrounding schools about agriculture. Their hope was to form a common language around agriculture that our local community could all understand. They built a 2800 square foot glass greenhouse, hoop houses, cold frames, raised planters, and row plantings to farm year round.

Frog Bench Farms was the first of its kind within Salt Lake City, beginning production in 2012. It paved the way for other local farmers to rezone their property within city limits for agriculture and to have larger greenhouses on site. The farm primarily sells to restaurants in a 15-mile radius, as well as at the Downtown Salt Lake City Farmer’s Market and other local markets in the SLC valley. Joe and Paula are passionate about sharing delicious locally-grown food in all its forms, from the first shoots of microgreens to learning how to make small batch slow-fermented wine vinegars.