Coral Springs chef-turned-farmer Brianne Oliveira launches Roots & Shoots microgreen farm to bring fresh local produce to communities
Coral Springs, Florida – What began as a personal experiment on a small patio has now blossomed into a full-fledged business. Brianne Oliveira, a 30-year-old former chef and Coral Springs resident, has officially launched Roots & Shoots Microgreen Farm, a venture aimed at bringing fresher, nutrient-rich greens to local tables.
From just 150 potted plants, Oliveira has grown her operation into a fully automated grow system capable of producing up to 80 trays of microgreens and edible flowers each week. Her farm’s unique approach emphasizes freshness, with a harvest-to-order model that ensures delivery within 24 hours to customers across Broward, North Dade, and South Palm Beach counties.
“I truly believe this is the future of farming,” Oliveira said. “Microgreens changed my own health and peace of mind. I wanted to provide that same access to others while creating something sustainable.”
Roots & Shoots focuses on microgreens, small plants packed with concentrated flavor and nutrients, offering a culinary experience that goes beyond mere garnish. Oliveira’s transition from the kitchen to the farm stemmed from a desire to provide healthier options while also rethinking how food reaches consumers.
“In restaurants, I’d see boxes of food shipped from Peru or South America. By the time it reaches us, it’s at the end of its life,” Oliveira explained. “I want to change that by keeping food local, fresh, and nutrient-rich.”
Her vision extends far beyond the current setup. Oliveira plans to expand into a larger warehouse, incorporating hydroponic herbs, heirloom tomatoes, and mushrooms into her offerings. By adopting vertical farming techniques, she also hopes to make a positive environmental impact. Vertical farming uses roughly 95% less water than traditional methods, avoids pesticides, and reduces the carbon footprint by keeping food local.
Oliveira’s journey reflects both innovation and sustainability, merging her culinary background with modern agricultural techniques. Customers benefit not only from superior taste and nutrition but also from a model that prioritizes ecological responsibility and supports local communities.
The farm’s launch highlights a growing trend in South Florida, where small-scale, locally grown produce is gaining attention among chefs, health enthusiasts, and environmentally conscious consumers alike. By bringing microgreens directly from the farm to the table, Roots & Shoots offers an alternative to conventional grocery store produce that often loses freshness during long shipping routes.
For those interested in exploring the farm’s offerings or placing an order, more information is available at Roots & Shoots Microgreen Farm.
Through dedication, creativity, and a commitment to sustainability, Oliveira is proving that farming doesn’t have to be conventional to make a lasting impact—one tray of microgreens at a time.
