thinking
inside the box

At BSF, we’re nerds for farming and technology. Geek out with us below for how we’re creating the world’s tastiest, most efficient greens in your area.

the container

Our Climate Controlled Agriculture (CEA) facilities with custom designed and built hydroponic systems that optimize output and minimize the use of resources.

Our plants grow year-round, 365 days a year in a nutrient-dense water solution, harvested at the point of consumption, reducing thousands of miles of transit time, while guaranteeing a significantly longer shelf life. This further helps reduce our carbon footprint while simultaneously driving significant advancements in localized food production.

the sun

Our specialized horticulture LEDs create a specific light recipe for each plant, giving them the exact spectrum and intensity they need for photosynthesis in the most energy-efficient way possible. This engineered lighting allows us to control size, shape, texture, color, flavor, and nutrition with razor-sharp precision and increased productivity.

the soil (less)

Growing without soil means there is less risk of environmental and soil-borne contamination, keeping our produce safer. No dirt means no bugs, no pests, no need for any pesticides, herbicides, or insecticides.

the water

Our hydroponic systems use 90% less water than traditional soil production for the same yields by recycling the nutrient-infused water in a closed-loop system.

the nutrients

We are continually monitoring all the micro and macronutrients for our plants to provide them with everything that they need to thrive. We take the exact seed from the field and grow it in half the time as a traditional field farmer, leading to exponential productivity per square foot than a commercial field farm.

the air

We emulate “southern California” like weather, which is perfect for our crops 365 days a year. Our temperature, relative humidity, CO2 levels, and airflow precisely control and distribute evenly across the plant canopy to provide the perfect air quality for our plants. Our enclosed indoor farms are not exposed to the outside elements, creating a perfect environment.

By carefully controlling growing conditions, we reduce the risk of contamination and ensure that our plant babies are consistently healthy and flavorful.

the seeds

Our plants are grown using non-GMO seeds sourced from various seed companies around the world.

Seeds are germinated in a compostable grow plug and donated, post-harvest, to local composting production facilities or companies, reducing waste going to the landfill, making production much more sustainable.

the data

Our control system and operators monitor millions of data points throughout the cultivation process through to harvest. We are continually reviewing, testing and improving our growing system using predictive analytics to create a superior and consistent result.

Systems are monitored 24/7/365 with near real-time alarms and alerts for subscribed users.

the scalability

The modular nature of shipping containers creates the building blocks for scalability, stacking side-by-side and vertically, each becoming an independent grow room. This allows us to grow in varied locations and achieve ultimate yield per square foot, no matter the space.

say hello, to our little friends

Humans are constantly striving for self-improvement… so we think your food should too. From harvest to house in less than 48 hrs (or 1 Netflix weekend binge), it’s time to rethink your relationship with produce. Our greens are so fresh & so fine, we’ll make your ex-veggies jealous.

I am Green Leaf

Our green leaf lettuce is crisp, sweet, and slightly bitter. Add it to a bowl, or serve alongside an omelet!

FEATURED RECIPE:
SOBA NOODLE SALAD

I am Red Leaf

Sweet, earthy, and a little nutty – try our red leaf lettuce with roasted sweet potatoes, in a citrus salad with red onions, or folded into spring rolls!

FEATURED RECIPE:
SWEET POTATO QUINOA BOWL

I am Butter Lettuce

Our butter lettuce is soft and sweet. It makes a tasty base for fruit and nut salads topped with crumbly strong cheese!

FEATURED RECIPE:
BUTTERHEAD BLT

I am Baby Greens

A blend of butter lettuce, red and green romaine, and sweet crip lettuce- our baby greens are ideal for chopped salads, or simply dressed with olive oil, lemon juice, and sea salt!

I am Baby Romaine

Our Baby Romaine isn’t like your typical romaine. It’s crisp, mild, and freshly harvested! It tastes delicious grilled, and in a Cesar or Cobb salad!

FEATURED RECIPE:
TROPICAL GRILLED ROMAINE

I am Butterhead

Tender, buttery, and in the shape of a perfect cup- our butterhead is made for lettuce wraps, or to be used on sandwiches and in burgers!

FEATURED RECIPE:
BUTTERHEAD BURGER WRAPS

I am Red Butterhead

Tender, delicate leaves with a rosey red hue. Perfect for lettuce wraps, on sandwiches and in burgers or to be used as bite-sized salad bowls!

FEATURED RECIPE:
BUTTERHEAD WEDGE SALAD

I am Basil

Our basil is peppery with a hint of citrus and spice. Stack it in between fresh tomatoes and mozzarella, or puree it into pesto!

rooted in love

Owners Shannon O’Malley and Brad Doyle met on a Christmas morning run on Bayshore Blvd. in Tampa, FL in 2011. Wanting a change in pace and environment, a move to downtown St. Pete is what started them down the path of having a love for local. Both dreamed of one day owning their own business but it wasn’t until a small backyard experiment in hydroponic growing of lettuces and kales began to literally grow roots into what would one day become Brick Street Farms.

With Shannon’s passion for health conscience local foods and both their passion for technology as a solution to almost any problem, an idea began to stir in Shannon’s creative mind. Their backyard greens continued dying due to the tremendous Florida heat and humidity and couldn’t find the quality they wanted for most of the year. Building a permanent indoor structure was too cost-prohibitive. Enter the up-cycled refrigerated shipping containers.

They first purchased a very run-down, industrial zoned, piece of property in the heart of the Grand Central Arts and Warehouse Districts that had been a junkyard for the better part of 30 years with no running water or electricity for decades.  After an intensive environmental inspection process on the land, business and financial investors planning, city-building and zoning hurdles to overcome, and clearing the property of 30 years of negligence, our 3 up-cycled container growing facilities landed on-site in August of 2016.  Water hooks up with a garden hose, electric hooks up like a plug-in electric stove and we were off and growing in October 2016. Future plans include expanded growing capacity to upwards of 14 containers on-site stacked 2 high with a catwalk and lift to access the second level.  Additionally, a shipping container permanent structure in the northeast corner of the property that houses a chef style kitchen and outdoor/indoor entertainment space for special events such as farm-to-table dinners featuring guest chefs from the local and regional areas.