Square Mile Farms

Community-Based Urban Farming

Urban Farming Project

Square Mile operates two urban farms in Amarillo, Texas. The produce grown between the two locations includes: specialty salad greens like spicy arugula and red-veined sorrel, herbs, sun-gold cherry tomatoes, carrots, Easter egg radishes, squash, and a variety of other fruiting plants.

This produce serves the San Jacinto community and those in need. In addition, we supply produce to local restaurant TWENTY606. Those who want to taste our seasonal farm-fresh goods can purchase them at SALT Spices & Specialties and The Rancher’s Storefront in Canyon, Texas.

Through our farm, we have been able to teach, help, and launch other small urban farms and market gardens locally, regionally, and as far away as Uganda!

6th Street Urban Farm

Our farm on 6th Street is unlike anything else in Amarillo and our first project in San Jacinto! When we started in 2016, we partnered with Nuke City Veg, one of the area’s first urban farmers, to focus on small plot intensive food production in the San Jacinto neighborhood.This plot is easily identified by our beautiful shipping containers that were decorated by Blank Spaces Mural Project.

We have three one-hundred foot caterpillar tunnels that allow us to grow all-natural produce in an environment that we can regulate almost all year.  It is our hope that this once abandoned parking lot, that now produces healthy food for many, can be a beacon of change for the community and for the city.

St. Peter’s Episcopal Church

Our second farm was launched¬† in partnership with St. Peter’s Episcopal Church and is being developed to bring resources into their community and network. This project is unique in that it blends accessibility for all ages, a community garden, a food distribution program, and a large teaching and training area complete with a commercial kitchen.

We grow most of our specialty greens inside a 50-foot catepillar tunnel at this location. Our greens flourish inside of the raised beds we constructed inside these accessible tunnels. Each week we harvest anywhere from 10 to 70 pounds of produce at this location.