Brendan Davison and I are a match made in heaven — he’s my supplier, my hook-up, my dealer. Because of him, I think I know what it’s like to celebrate Christmas, waking up to find stacks of presents with your name on the box. Before I ever met Brendan in person, he sent 5 flats of Goodwater Farms living microgreens to my doorstep. Last week alone he gifted me 10 flats for my events; these intensely flavored delicate greens adorned nearly every dish I made, like salad jewelry. So impressed by both his generosity and the intensity of the flavor of his goods, I knew I had to drive out to his farm in Long Island and check out his operation (turns out its nearly impossible to convince an East Hampton based farmer to drive into the city for drinks in the summer).
Upon my arrival Brendan exclaimed, “the President is here!” (which of course, I loved). We walked the greenhouse, sampling flat after flat of teeny carrot tops, shiso, holy basil and amaranth. A tiny cucumber sprout packs the flavor of an entire cucumber fruit it one bite. My mind was reeling. We talked technique, and nerded out on our favorite unusual herbs, and then we made a bee-line to the main attraction — the compost pile. When you grow microgreens for a living, your compost pile is an ecosystem all its own. Each day, Brendan tosses thousands of sprouted seeds into the pile of soil so fertile the sprouts just keep coming. As soon as I saw this, I knew we had to make our salad from this treasure trove.
Look for Goodwater Farms microgreens in Whole Foods or contact Brendan for wholesale orders.