When Selma Davis left behind a 25-year career in public education, she didn’t expect to find her second calling inside a refrigerated shipping container. But in the heart of St. Helena Island, nestled between Spanish moss and salt marshes, she and her husband, Tad, have cultivated something extraordinary. Somersett Farm, home to New Leaf Produce, is a hydroponic farm growing clean, green, nutrient-dense produce with the help of LED lights, volunteers, and a whole lot of heart.
“I was just scrolling on TikTok one night when I stumbled across someone growing lettuce in a container,” Davis recalls with a laugh. “That one video changed everything.”
Tad and Selma Davis are photographed on their property on St. Helena Island.
From the outside, the white Freight Farms container looks like an ordinary storage unit. Step inside, however, and you’re greeted by rows of radiant greens – arugula, basil, romaine, microgreens – thriving in vertical towers under pink-hued grow lights. The air smells of earth and chlorophyll. The temperature is cool, the humidity controlled, the vibe somewhere between a science lab and a secret garden.
“I knew nothing about hydroponics,” Davis said. “But I knew how to learn. After 25 years in education, you figure out how to research, how to ask the right questions, how to lean into what excites you.”
Griffon keeps a watchful eye over his farm.
The decision to name the land Somersett Farm was no accident. Somersett Rivers, a freedman, once owned this very plot in 1865. “That history is sacred,” Davis said. “To know this land once belonged to someone who persevered through slavery and Reconstruction – that legacy inspires me every day.”
New Leaf Produce may be futuristic in its approach, but it is deeply grounded in the past. “Farming is ancestral,” Davis said. “This is about reconnecting with something primal: growing your own food, feeding your community, respecting the land – even if that land happens to be inside a box with climate control.”
Fresh produce on display and ready for purchase at New Leaf.
Davis’s transition from educator to urban farmer was swift but thoughtful. “I went from managing classrooms to managing climate zones, pH balances, and LED light schedules,” she said. “But the heart of it is the same. In both careers, you’re nurturing growth.”
And just like in her teaching days, Davis thrives on collaboration. Volunteers from around the community stop by to help seed trays, harvest greens, and package produce for delivery. Family members pitch in, too – husband Tad helps by creating more thoughtful infrastructure to support the farm’s growth, and her son Henry tackles more technical issues, while she manages the farm’s operations and the business.
“Honestly, it feels like a classroom sometimes. I’m constantly explaining how things work, helping people get hands-on experience, and sharing knowledge,” Davis said. “Except now, instead of test scores, we measure success in pounds of lettuce.”
What sets New Leaf Produce apart isn’t just its state-of-the-art hydroponic system; it is also the farm’s commitment to quality, transparency, and community. Each week, freshly harvested produce makes its way to local restaurants and homes around the Lowcountry.
Baby plants get their start in tiny trays before being moved to a larger growing area.
“We harvest in the morning and deliver that same day,” Davis said. “It doesn’t get fresher than that. Chefs love it because they can count on consistency and flavor. Customers love it because they know exactly where their food is coming from.”
The hydroponic system uses 90% less water than traditional farming and eliminates the need for pesticides or herbicides. “There’s no runoff, no soil degradation, no exposure to the elements,” Davis said. “It’s cleaner, safer, and more sustainable. Plus, it allows us to grow year-round, regardless of the weather.”
Growing more than food
Beyond the produce, Davis is growing awareness about food systems, local sourcing, and environmental responsibility. She speaks at schools and community events, sharing her journey and inviting others to reimagine what farming can look like.
“We have a huge opportunity here,” Davis said. “This kind of farming can happen anywhere – in a city, in a food desert, even in a backyard. If I can learn it, others can too. And that’s part of the mission.”
Davis believes food is one of the most powerful connectors in a community. “It brings people together. It’s culture, it’s care, it’s nourishment. When you grow something yourself, it changes how you see the world.”
For Davis, the magic lies not just in the harvest, but in the process itself.
“The most wonderful part of my job is growing food. Produce is beautiful,” she said. “From the planting of the seed to (putting food on) the plate, I am able to experience each step of that journey. I have always experienced great satisfaction growing food for my family and friends. Sharing in the bounty of a garden is simply sublime.”
Now, with her hydroponic farm, that circle has expanded.
“Now that I have this tool, I am able to grow food for a wider community. That is a powerful community role, which I take very seriously,” Davis said. “I take pride in supplying chefs who trust me to provide clean, green, hyper-local produce, delivered on the day of harvest. I love what I do.”
As demand grows, the Davises hope to expand operations, perhaps even adding a second container to increase production. But they’re in no rush. “We want to grow thoughtfully,” Davis said. “The goal isn’t to go big. It’s to go deep, to feed our community well, to teach others what’s possible, and to stay true to our values.”
In a world where the food system often feels distant and impersonal, New Leaf Produce offers something different: intimacy, intention, and integrity.
“I may have left the classroom, but I never stopped being a teacher,” Davis said. “Now, I just happen to grow lettuce on the side.”
