Jim and Corie Brooks, along with 1 occasional seasonal employee.
5 acres in Forestville, about 60 miles from the Ferry Plaza Farmers Market.
Jim Brooks and his wife, Corie, who has a background as a food scientist, launched their sprout business in 1996. They named their business “Brooks and Daughters” in honor of their two young girls. They are proud of their business and sell 95% of their sprouts directly to consumers.
Brooks and Daughters uses only clean water and organic compost on their sprouts. All sprouts are started on specially designed racks under a large shaded structure. As the seeds begin to sprout, they are planted in soil on 17” x 17” open-bottom nursery flats and moved into greenhouses. The sprouts then grow for 1 to 4 weeks in the greenhouses before they are ready for market.
Sea kelp enzyme is applied to wheatgrass.
Prior to starting Brooks and Daughters, Jim was a fifth-generation cheesemaker.
In addition to making their own products, Todd and Jordan also offer fruit and veggie preservation workshops in San Francisco, Oakland, Santa Cruz, and Monterey. To date, they’ve taught over 2,000 people how to safely preseve the local harvest!
CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to cultivating a sustainable food system through the operation of farmers markets and educational programs. Learn More »