Wallers & Co is a small-scale greenhouse operation located in Jackson that uses a grow-to-order model, producing edible botanicals for local Jackson chefs and mixologists. Founders David and Rebekah Waller use traditional soil methods, along with hydroponic and aeroponic techniques, to grow speciality edible greens that are unique to Jackson and its difficult growing seasons.
Wallers & Co is growing small scale botanicals for local chefs. We grow boutique, niche things, like specialty micro greens and specialty edible flowers, using a grow to order model that makes the business very adaptable to what local restaurant chefs are looking for.
Rebekah Waller, owner and founder of Waller & Co
The small scale operation currently produces three main products for local restaurants in Jackson. The borage flower has a unique cucumber flavor and is a beautiful addition to dishes using fresh fish. Popular sushi restaurants SUDA and Sudachi use the flowers to make colorfully plated presentations for sashimi. It can also be found decorating the desserts at Old Yellowstone Garage. Nasturtium leaves grow in a beautiful round shape, and resemble a lily pad floating in water. The leaves themselves add a crunchy texture that compliments warm dishes and salads and when used as micro greens the wasabi, peppery flavor also pairs well with sushi. The sorrel leaves or micro greens, produce a vibrant bright green leaf with red veins and have a delicious citrus flavor. This edible green can be found on the pan seared pekin duck breast au poivre at Roadhouse Pub & Eatery.
The leaves stand out and bring a different texture and flavor to a dish that you wouldn’t expect. The combination of the nasturtium leaves on the pappardelle rabbit ragu at Old Yellowstone Garage is just stunning. The crunchy leaves go great with warm dishes and salads.
Rebekah Waller
Wallers & Co along with Roadhouse Pub & Eatery are currently experimenting with floral ice cubes. By adding the borage flowers and leaves to ice cube trays, the duo is creating something exciting for speciality cocktails and bringing a whole new meaning to ‘mountain peak freshness.’ As the ice cube melts the flower floats to the top of the drink leaving a beautiful look and smell.
The business prides itself in its grow-to-order model. Instead of growing ingredients first and selling them later Wallers & Co only grows what a chef or restaurant orders. The product is delivered alive, which allows the chef to harvest the ingredient as they need it.
It’s not a one size fits all situation. If there is a request for smaller micro greens, that means we harvest the variety earlier. There will be a different catalogue of things to grow for the summer. There will be an ebb and flow system as chefs request certain items. Different plants and products have different turnaround times. Some may take two weeks, some may take five months. With the grow-to-order method they’re willing to wait.
Rebekah Waller
All Wallers & Co products are organic and pesticide, chemical and additive free. Some products are harvested daily and others grow enough to harvest two to three times a week. New seed stock takes place every week, which means seeding new greens and rotating the crops in order to produce enough for their customers.
Wallers & Co currently has a waitlist for chef orders. Follow @wallersandco on Instagram and send a direct message if you are interested in adding your restaurant to the waitlist.
We will be able to do some outdoor growing in the summer months, but we are focused on the methods and consistency of indoor growing. My husband and I have a passion for growing. We’ve invested a lot of time sharpening our skills and self-educating.
Rebekah Waller
