Greens Market combined organic produce from Ann’s farm, Four Seasons, as well as organic and conventional fruits and vegetables from other local farms. It had specialty foods from artisan purveyors, many local to the Central Valley, that were previously unavailable in local supermarkets. Greens Market had a large prepared food department that served only pure food,made everyday in a production kitchen located in a building that Ann owned in downtown Modesto. Business boomed and people wanted to sit down and stay at Greens Market. Ann moved shelves out of the way and put up more tables. Soon the market was more of a local hangout than a market. It was clear very early on that customers wanted to eat Greens food more than they wanted to shop. In April of 2012 Ann moved the bakery division of Greens to a location that had previously been a bakery and cafe.
In 2008, Founder Ann Endsley planted an organic farm on a family property that she also operated as a nursery. Four Seasons Farms sold rare roses, heirloom vegetable plants, exotic perennials and many other types of trees, shrubs and annuals. Ann had great vision for this property. She saw an education center, demonstration gardens, an organic farm and a cooking school where people could actually touch the crops and fruit trees and learn about traditional cooking and clean eating. She saw an opportunity to provide people with a first hand experience on a farm – something that is surprisingly difficult to do in an area dominated by agriculture. She saw a place where people could gather and celebrate the bounty that this region produces for the world. City and County zoning departments had other ideas that did not including allowing development of agriculturally zoned land. So Ann decided to continue the organic farm and bring the bounty into town. She started Greens Market on February 25, 2011.