Closed Loop Farms

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Closed Loop Farms

Chicago's premium microgreen, herb, and edible flower growers. Now Doing delivery to your door! Bro

04/01/2026

We stopped by and spent some time with Chef Luis, who showed us how they makes one of their signature taco, the Duck Carnitas taco. 🌮✨

The duck is rich and perfectly cooked in confit for 4 hours, layered in a handmade tortilla with a sweet date jam and a bold habanero salsa that brings just the right amount of heat. It’s all finished with a fresh herb salad of cilantro, radish, orange wedges, and our pea tendrils, adding brightness, crunch, and freshness that ties everything together beautifully. 🌿

The menu honors traditional taco-making at its core, staying true to Mexican culture while embracing creativity in every bite. Always a joy working with chefs who put so much care into ingredients and technique. 🤍

31/12/2025

Amongst many other less savory adjectives, 2025 was so delicious. We are beyond grateful and proud to work with so many talented chefs and incredible restaurants. It feels appropriate to show off some of our favorite plates from throughout the year. It is our honor to help make Chicago a more delicious city.

26/12/2025

We stopped by , a French brasserie on Michigan Avenue, and were instantly greeted by the beautiful ambience and aromas of butter and garlic wafting through the dining room! Chef welcomed us into his kitchen and prepared some classic french shellfish dishes using our products. 🇫🇷🍴

-Mussels in a garlic confit broth, scented with our lovage, which we started growing especially for Marcel. The lovage adds a fragrant, almost celery-like freshness that complements the savory flavors of this dish beautifully. 🌿

-Escargots cooked with Pernod and butter, topped with delicate puff pastry and our micro fennel. The fennel brings a sweet freshness to all that buttery goodness while reinforcing the anise flavor of the pernod. It’s easy to see why this dish is a fan favorite. 👌🏼

17/12/2025

This week's restaurant roundup has some real stunners!

Edible flowers are officially out of season and each dish showcases our microgreens - grown indoors and year-round.

1. Chef highlights our red veined sorrel, marigold frills, and pea shoot on his charred short rib taco.

2. Our micro broccoli is on display at . This dish pays homage to the history of its farming and its impact on human civilization!

3. of is using our micro confetti cilantro on a comforting dish of carne y papas.

4. Our rainbow microgreen mix is being featured at all 4 locations on their "chicken Teri D".

5. .chef is finishing the lamb shank vindaloo .westloop with our red veined sorrel.

27/11/2025

Today we would like to express gratitude to all the people who make our farm run. From our incredible and dedicated team to all of our loyal customers. Our team is enjoying a day off to be spent with family and friends.

We hope that everyone enjoys a meaningful day of gratitude, reflection, and delicious food!

While celebrating this holiday is joyous and meaningful for many, let's make sure to be honest about this country's history and what happened when the pilgrims arrived on Turtle Island.

We support indigenous people in the struggle against settler colonialism from the US to Palestine and beyond!

19/11/2025

We met with from and absolutely fell in love with his calm vibe and thoughtful food!

Beity has been a customer since the early days of the restaurant around a year ago. They use our products as a finishing touch on almost all of their dishes. It was apparent from stepping foot in Ryan’s kitchen that Beity is a standout restaurant amongst a sea of options in Fulton Market.

Hummus Shattah: Rich and creamy hummus spread served with freshly made pita featuring our nasturtium shoot and white alyssum flower

Mahalabia: A chamomile milk pudding with orange and hazelnut brittle featuring our pink bachelor button flowers and tangerine lace 🌸🌱

02/10/2025

We headed to in Chicago to hang out with Chef Rishi ( ) and talk all things flavor 🌱✨

He showed us how he brings Closed Loop Farms’ greens to life in two knockout dishes:

🥗 A crisp Gem Lettuce Salad with pepita lime dressing (bright, tangy, refreshing)

🐙 Pulpo a la Nayarit – tender octopus glazed in diabla sauce, served over creamy coconut rice, finished with a handful of our microgreen mix for that bold, fresh kick.

From crunchy greens to vibrant garnishes, this collab was pure flavor magic. 🔥🌿

Big love to the Mirra team for letting us be part of the plate!

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+13127785913

Website

http://closedloop.farm/

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