about us

who we are

We are a network of folks trying to address the inequalities of our food system. We do this by growing food and distributing the excess of what we grow/glean to local neighborhoods and communities with limited access to fresh produce, pay-what-you-can cafes, no-cost markets and food pantries.

Steffanie Hinkley Grogan

Founder of Blue Shed Urban Gardens

our process

start with a seed.  Each spring we host seed swaps and giveaways throughout Denver. Seed donations from MASA Seed Foundation, Seed Savers Exchange, and BSUG are passed along at no charge to anyone wanting to grow food, flowers and/or herbs for themselves or their community.

plant seedlings.  Starting in March, community gatherings are held once a week to start potting BSUG seedlings. A third of these seedlings will be sold at our seedling sale in May, another third planted in our 9 raised beds, and the remaining will be donated to organizations growing food for their communities.

help them grow.  Transplanting the seedlings can be stressful for the plant! We do everything we can to reduce that stress, by utilizing holistic, organic and Integrated Pest Management practices throughout the growing season.

harvest. Throughout the season, community members harvest their crops and donate what they cannot use. These donations are most commonly left in crates and coolers for immediate distribution.

(fruit) gleaning & donating. We support Grow Local Colorado’s gleaning efforts by harvesting fruit trees in the metro area. Fruit is then distributed to schools, community organizations and harvest festivals throughout late summer and fall. Damaged fruit is made into cider, applesauce, or preserves

sharing. This is the distribution segment of our process in which we transport produce to communities who don’t have easy access to fresh food. This also includes the intentional element of distributing culturally relevant food/herbs to a specific group or community. 

our commitments

  • FOOD

    Growing, eating, sharing and transporting crops to local food organizations such as pay-what-you-can markets and kitchens.

  • SUSTAINABLE PRACTICES

    Reducing the amount of waste we produce by reusing trays/containers, using organic seedling mix, seeds and fertilizers, and composting.

  • COMMUNITY

    Cultivating relationships and celebrating the culture of what we grow and eat

  • LOCAL

    Jams, preserves, pie fillings and baked goods are made with produce that is in-season and harvested within the state of Colorado.

  • EDUCATION + AWARENESS

    Teaching and learning about holistic growing practices, food justice, and how we can create a more equitable food system.