Brown Acres proves microgreens can make the biggest difference

RESEARCH SHOWS MICROGREENS CONTAIN FOUR TO FORTY TIMES MORE NUTRIENTS THAN THEIR FULLY GROWN COUNTERPARTS.

Brown Acres is a family-owned, spray-free, organic microgreens vertical farm quietly transforming the way New Zealanders think about their daily intake of greens. On a four-hectare block in Tai Tapu, Lincoln, Jess Brown runs a certified organic microgreens business supplying supermarkets and restaurants across the South Island with its fresh, nutrient-dense mini vegetables.

“Greater awareness of the health benefits of eating microgreens daily. It’s literally mini vegetables that can make the biggest difference.”

The farm was born out of necessity in 2020, when Jess’s children’s father suffered a badly broken ankle and could no longer continue in his building trade. Moving on to a lifestyle block, the family needed a new source of income. What began as a way to provide stability grew into a thriving enterprise that combines sustainable production methods, community connection and strong branding to achieve steady growth.

Jess founded the business in honour of her late brother, Andrew, known as ‘Brown’, who passed away in 2019 from Type 1 diabetes. “We wanted to create something in his memory, while encouraging our communities to eat healthier,” Jess says. “Greater awareness of the health benefits of eating microgreens daily. It doesn’t have to be big – it’s literally mini vegetables that can make the biggest difference.”

Twice weekly, Jess and her team harvest pea, broccoli, radish and sunflower shoots, which are all packed and delivered the same day through Foodstuffs’ distribution to New World and 4 Square stores from Blenheim to Invercargill, with direct deliveries to Selwyn and Christchurch restaurants and Fresh Choice stores.

Grown indoors under controlled temperature and humidity conditions, the plants’ growth cycle is rapid, going from sowing to harvest in around six to ten days. Research shows microgreens contain four to forty times more nutrients than their fully grown counterparts.

“The kids and I have a microgreens smoothie before school (and work) every morning, and my daughter’s first foods included greens smoothies and mini muffins,” says Jess. The three children, Harlem, Koa and Nora, help on the farm in age-appropriate ways, learning from mum’s strong work ethic.

The production process is very much a sustainable process, as growing indoors uses 95% less water and six times less land than traditional farming. The farm is powered in part by solar energy, and produce is packaged in recyclable plastic from a local supplier, CustomPak.

Jess was recently selected for a Ngāi Tahu and Spark business training programme, which focused on integrating AI into small business operations. This year, she is also studying towards a Diploma in Small Business and Project Management, which she says is helping sharpen her organisation, planning and long-term strategy skills. “It’s given me more structure around decision-making and growth, so the business isn’t just running day-to-day, but is set up for the future.”

Incorporating the essence of Te ao Māori is also important, she says. “In terms of being good stewards of the land, taking care of communities and leaving a healthy legacy for future tamariki.” Jess still finds time to volunteer as junior club captain at Waihora Rugby Club, where her sons play.

Brown Acres is a six-time NZ Artisan Gold Medal Award winner, and in 2023, they won the Selwyn Startup Business Award and two Platinum Sustainable Business Awards in Lincoln.

In 2025, they became a finalist in the Selwyn Awards Environmental Action category. Looking ahead, Jess plans to deliver to more stores in the South, and then hopefully the North Island, and plans on expanding the product range into alternative shelf-stable products.