Meet the Modern Farmer: Brendan Davison
Photograph by Michael Halsband
Good Water Farms Bridgehampton, New York
Brendan Davison supplies organic microgreens to the likes of chef Jean-Georges Vongerichten and Food Network host Katie Lee. But a decade or so ago, Davison specialized in a crop of a different sort. After a stint delivering cannabis to Hollywood hotshots, he began growing the stuff—in soil, not hydroponically—gaining horticultural expertise that informs his current business.
“Though people think of soil as dirty, it’s the essential element that gives plants flavor,” explains the 46-year-old, whose baby foliage—of 32 varieties, including cilantro, sorrel, nasturtiums, and purslane—is also sold at Whole Foods stores in the Northeast and through a Hamptons subscription service launched this past summer. “Everybody’s supposed to be elite out here,” Davison jokes. “But there’s nothing elite about me. I live in a trailer. I’m a surfer.”
He can now add published author to that résumé, with the release of The Microgreens Cook-book: A Good Water Farms Odyssey (Rizzoli). In addition to 60 recipes from chefs such as Floyd Cardoz and Jason Weiner, the book offers how-to advice for growing your own greens. “All you need, really,” says Davison, “is a container, soil, seeds, and love.”