Karma farm


Est. 2016


Meet Jon and Nat Shaw of Karma Farm in Monkton, MD. Jon turned his passion into a business when he opened Karma Farm in 2009. Today, Karma Farm supplies local farm-to-table restaurants in the Baltimore area with fresh and local produce. When Jon's son, Nat, developed an interest in hydroponics, Jon saw bringing the LGM™ onto his farm as an opportunity to diversify his crops and welcome his son into the family business. Watch our video profile to learn more about their operations.


Jon and Nat Shaw

Number of LGMs

Traditional Farm
4 acre soil operation
Hoop houses
Row houses

Business Model
Direct to Restaurant

Area Served
Baltimore, Maryland

Main Crops
: Butterhead, Lollo Rossa, Gem Mixed Variety
Other Varieties:
Red Vein Sorrel, Scarlett Frills, Baby Amara, Tatsoi, Mizuna




Jon always had a passion for organic vegetable gardening and, after 45 years, he transformed his hobby into a career and launched Karma Farm.  

Beyond a traditional soil operation, Jon had success with season extension practices including hoop and row houses. The farm became a family endeavor when Jon's son Nat – a business and sustainability student – discovered the Leafy Green Machine™ and the duo decided to bring it to Karma Farm.

Today, the father-son team run the farm, with Jon farming his traditional land and Nat running the hydroponic operations. With the joint operation, the Shaws provide the Baltimore area's farm-to-table restaurants with a variety of vegetables, including lettuces, leafy greens, and herbs which they grow year-round in the LGM™. 

I was motivated to become a Freight Farmer because of my desire to turn our family farm into a sustainable business... Our LGM gives us the ability to sustain a broader product line throughout the year and sustain our revenue and employee base over the winter.
— Jon Shaw, Principle Farmer at Karma Farm


Learn More



Take an in-depth look at Karma Farm in our one hour interview with Jon and Nat Shaw.  We review all of the following and more.

  1. Discovery & Decision Making

  2. Incorporating Hydroponics into the Business

  3. Marketing Local Produce

  4. Karma Farm's Restaurant Clients

  5. Advice For Future Farmers

  6. Audience Q&A

→ Watch the full webinar here


Webinar Recap

For those of you who didn't get a chance to listen live, or are looking for a shorter summary, check out this blog post! We've outlined the main points from our discussion as well as some follow-up questions with Jon and Nat.  

Read the webinar recap

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Karma farm q&a

We asked Jon and Nat questions about their experience farming, motivations for becoming a Freight Farmer, finding customers, and more! 

One small thing everyone can do to improve the food system? Jon says, "eat less meat"!

→ Read the full article here


10 Reasons to Add an LGM
to a Traditional Farm

The Greenery requires no previous farming experience to operate. However, those already managing successful farms can reap extra benefits. Aside from extending your season—and of course, your income—into the full calendar year, our soil farmers always appreciate conveniences like harvesting upright, forgetting about weeds, avoiding pests, and many more.

Read the full article here



Restaurant Partners


Hear from Mark Levy, Executive Chef at Magdalena

As soon as I saw Jon’s products, I knew he had a very special touch with the ingredients and was someone who truly cares about quality.
— Mark Levy, Executive Chef at Magdalena, the Ivy Hotel
The best thing about being a Freight Farmer is bringing local chefs into the LGM to touch and taste the greens and seeing their surprise and excitement about the bold tastes and textures it can produce.
— Jon Shaw, Principal Farmer at Karma Farm


in the press: karma farm