MICROGREEN BUSINESS GUIDE · CLOVIS, NM

Start a microgreen business in Clovis, NM.

Most Clovis residents do not realize how dependent the local restaurants are on Lubbock and Amarillo distributors for fresh microgreens. The Cannon Air Force Base traffic and local restaurant base run on imported supply. The Clovis grower who fixes that pays themselves first.

Quick Answer

You can start a microgreen business in Clovis with under $400 in initial equipment and grow it into a $1,800 to $5,000 per month side income within 90 days. Here is the local demand picture, the unit economics at Clovis wholesale prices, and the operating system used by working microgreen farms.

Walk into five Clovis restaurants on a Tuesday and ask where they source microgreens. How often is the answer a local Curry County grower instead of a Texas distributor?

What Clovis buys today

Clovis is the largest city in eastern New Mexico, with Cannon Air Force Base anchoring a steady population base and a working dairy and agricultural economy. The proximity to Portales and the Texas Panhandle creates a regional foodservice opportunity for a grower based here.

The Clovis farmers market and broader Curry County market network run seasonally with a steady weekend customer base. Demographics blend military families, working agricultural and dairy families, and a service economy that supports both wholesale and direct-to-consumer channels for premium fresh produce.

For indoor growing, the high-plains climate is workable. A spare bedroom, garage with a window AC, or insulated shed holds the 65 to 75 degree window microgreens want during summer, and the dry air keeps mold and damping-off pressure naturally low for new growers.

Every month you wait, another Clovis restaurant signs a 12-month delivery agreement with a Texas distributor. What does it cost you when the kitchens you wanted to sell to are already on someone else's invoice?

The math, in Clovis prices

Clovis wholesale prices run at the standard tier, with chef-driven and Cannon-corridor accounts paying premium for genuinely local cut-to-order product. Here is what the unit economics look like at conservative Clovis numbers.

Startup cost

$400

Trays, soil, seed, lights. Used gear cuts this in half.

Per-tray net

$20-$30

After seed, soil, packaging, delivery.

Trays per week

100

Target for $3K-$5K/mo at Clovis pricing.

Break-even week

Week 4

First positive cash week. Most growers hit it.

What that looks like in Clovis square footage

A 10 by 10 foot room with two vertical shelving units holds 60 to 80 active trays. That is enough to produce $3,000 to $5,000 per month in Clovis at standard wholesale prices. A two-car garage doubles it. A basement triples it.

Imagine the version of your week where Sunday is planting day, Tuesday is Clovis restaurant delivery, Saturday is the market, and the app tells you exactly which trays to cut. What would change about your week when the business runs on a system?

Three things every working microgreen farm in Clovis runs on

  1. A seed density and watering plan you trust. The number one cause of failed trays for new growers is over- or under-seeding. The cheat sheet inside Grown Like A Pro gives you grams per 10x20, soak hours, blackout days, harvest day, and watering for sixty-one varieties.
  2. A rotation tracker. Once you are running thirty-plus trays per week, you cannot remember what is in blackout, what is in light growth, what harvests Tuesday. A spreadsheet works for the first month. After that you need a system that pings you the day before each harvest and reorders seed before you run out.
  3. A customer + invoice layer. Restaurants in Clovis want predictable weekly invoices and net-15 terms. Farmers market customers want clamshell tracking. Both want consistency. The app handles both.

The IKEA test

If you can follow an IKEA instruction sheet without screaming at the family, you can grow microgreens at a commercial level in Clovis. The steps are about that difficulty: open the box, lay out the parts, follow the picture, repeat. Trays are the bookcase. Seed is the dowels.

If you ever did struggle with the IKEA bookshelf, that is exactly why Glappy lives inside the app. Glappy is the in-app coach that breaks every step down barney style, in your own language, from "how do I plant my first tray" to "why is this tray going leggy at day five and what do I do about it tonight." Type the question, get a step-by-step answer. There is no question too basic. The whole point is that a Clovis grower starting today is not on their own.

What you are not buying

You are not buying a course. You are not buying a hype product. You are not buying seed from us, and you are not buying trays from us. We do not sell either. Grown Like A Pro is the operating system you run your Clovis farm on. The growing happens in your basement.

Try Grown Like A Pro free for 30 days →

Clovis microgreen FAQ

How much can I make growing microgreens in Clovis?
A working microgreen farm in Clovis produces $3,000 to $8,000 per month within 90 days of starting. The math: 100 trays per week, $20 to $30 net revenue per tray, harvested in a basement, garage, or spare room. The ceiling is set by how many restaurants and farmers market customers you can serve, not by the growing setup.
Is it legal to sell microgreens in NM?
Yes. In most of New Mexico, microgreens fall under the state's cottage food law for direct-to-consumer retail at farmers markets and to private customers. Restaurant wholesale typically requires a basic food handler permit. Verify with the New Mexico Department of Agriculture before you sign a wholesale contract.
What microgreens sell best in Clovis?
Sunflower, pea shoots, and radish are the three highest-volume sellers in nearly every U.S. city, including Clovis. Broccoli is the highest-margin variety because of its sulforaphane reputation with health-focused buyers. Specialty varieties like amaranth and shiso command premium pricing from chef-driven restaurants.
How much space do I need to grow microgreens in Clovis?
A 10 by 10 foot room with two shelving units holds 60 to 80 active trays, which is enough to produce $3,000 to $5,000 per month. A basement, garage corner, spare bedroom, or sunroom all work in Clovis's climate. Vertical shelving is the fastest path to higher revenue per square foot.
What is the best app for tracking microgreen production in Clovis?
Grown Like A Pro is the operating system used by working microgreen farms in Clovis. It handles seed density math, watering schedules, harvest timing, inventory, customer orders, and the financial side. Free 30-day trial with no credit card.
How long does it take to learn to grow microgreens commercially?
Most growers in Clovis are selling their first trays within 30 days of starting. Commercial proficiency, meaning you can run 50-plus trays per week without losing crops to mold or under-seeding, takes 60 to 90 days. The seed density and watering math is the single biggest predictor of how fast you get there.
Do I need a license to sell microgreens in Clovis?
For farmers market and direct-to-consumer sales in Clovis, most growers operate under New Mexico's cottage food law with no special license. For wholesale to restaurants and grocery stores, you typically need a basic food handler permit, a sales tax permit, and depending on volume, an inspection from your county health department.
How do I price microgreens to restaurants in Clovis?
Restaurant wholesale in Clovis runs $1.50 to $2.50 per ounce for standard varieties, $3 to $5 per ounce for specialty varieties like shiso, micro basil, or amaranth. Sell by the pound for repeat accounts. Local fresh commands a premium over the shipped-in product that most Clovis restaurants currently buy.

Related guides

Once you have the Clovis math in your head, the next read is the density chart that drives every tray you plant.

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