Made in Tampa Bay: Brick Street Farms

Farm-to-plate greens grown faster than traditional farms with less water, no pesticides, no soil and no sunlight. Welcome to Brick Street Farms.

By Holly Hargett
Photography By Gabriel Burgos
Tampa Magazine
May 26, 2023

Excerpt:

Chef Richard Anderson of the Oxford Exchange in Tampa says, “We receive approximately 100 lbs. of mixed greens a week at OE. We use them at all of our current restaurants and plan on bringing them with us to future locations. They are a great company with an incredible product. I think people forget what great lettuces and herbs taste like until they find them through great purveyors like Brick Street.”

O’Malley prides herself on the cost-effectiveness of her design, which is around $5 million to build and millions less than competitors. “We have the same production capacity that they do. I designed a system that is more cost-effective and just as productive. And I really think that every city needs a Brick Street Farm.” she says.

Read the complete article here.