We're at the Tulsa Farmers Market so you can stock up on fresh, organic greens straight from our farm to your table.

Hard work. Real results. Local pride. The Basnett Farms team stands behind everything we grow.

Field-fresh and full of purpose. Kathryn checking in on the greens that make Basnett Farms shine.

Snipped fresh and labeled with care — from garden to label, it’s all organic!

Fresh flavors, friendly faces, and farm-grown goodness — all at our booth at the Tulsa Farmers Market.

Every leaf counts. Quality starts with close attention—Kathryn gives each crop a careful eye.

Warm light, thriving greens, and hands-on care. Kathryn in her element inside the Basnett Farms greenhouse.

It’s not just farming—it’s stewardship. Precision and passion go into every bunch of greens at Basnett Farms.

Growth in motion. There's something special about slowing down to appreciate the process.

Rows of potential. Our trays are packed with nutrient-rich greens, grown with care from seed to harvest.

A sea of green and a labor of love. Every tray tells the story of our commitment to freshness and quality.

Small but mighty. These guys are just getting started—future flavor in the making!

Delicious and packed with nutrients!

Harvest time! Each cut is made with precision and care, ensuring peak freshness from our farm to your plate.

Nourished daily, naturally. A little water, a lot of love, and the perfect environment for growth.

It's harvest time! Organic goodness, coming right up!

Chef Nikki Cagle, Juniper Restaurant, used our organic pea tendril on top of this salmon.

Chef Using Borage at Juniper Restaurant

Organic Edible Borage - #1 Best Selling Organic Edible Flower

Organic Edible Viola

Our organic pea tendrils used by Chef Joel Bein of the Meat and Cheese Show.

Red Veined Sorrel - Microgreens Used are Red Veined Sorrel

Viola Up Close

Our borage and society garlic blooms were used in the dish.