“The flavor is incredible. It’s like a 5-year old kid running around like crazy because they are so full of energy. Microgreens are no different. They’re like little kids booming and pushing through.”

Before we get started, I took away a couple of important lessons while filming this story: 1) just because you used to grow “medicinal herbs” (wink, wink)  in California doesn’t mean you can’t apply that experience to agriculture, and 2) I never really knew how intense broccoli, celery or a carrot could REALLY taste until I tried them as microgreens. You think you’re ready for it, but you’re not. Pop these little suckers in your mouth and your taste buds explode. They are so concentrated. Just imagine the array of possibilities for new recipes, new dishes. You get it. It’s a pretty great feeling from something so small!

Meet Brendan Davison, the founder and grower at Good Water Farms, a certified organic microgreens farm located in East Hampton, Long Island. Just to be clear, Brendan is a “grower” not a farmer. There’s a difference, he tells me. Farmers tend to the land. He tends to soil. On trays. Plus, he needs to make the distinction since the local farmers don’t really take him seriously. To them, what he grows is a trend. A passing fad. And Brendan, well, he’s out to prove them wrong. He believes microgreens are the future of food. Come see why…

To taste Good Water Farms microgreens, you can visit a number of restaurants that serve his products, like The Musket Room in New York City or Tom Colicchio’s restaurant Topping Rose in The Hamptons. Or you can order them right to your door from GoodEggsNYC. I’m a huge fan of this local artisan/farm focused food delivery service. They make eating well very convenient. And I’m collaborating with GoodEggsNYC to bring you stories from a few of our favorite food makers. More to come.

Good Eggs LogoThanks so much for watching food. curated.! Peace, Love & Microgreens!

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