Baywater Greens: A New Generation Riff on a 6th Generation Farm
Sitting on just a quarter acre of the fallow fields that surround it, the simple hoophouse structure seems pretty unassuming. In a landscape that is dotted with hoop houses, fields, chicken houses, and horses you could easily drive right by and be non-the-wiser to the verdant explosion going on inside. But if you are lucky enough (and all it takes is a phone call..they love giving tours) to walk through the doors, you will be treated to the most luscious green view and surrounded by perfect humidity which you don't realize how much you've been missing during these winter months until you are once again immersed in it.
Figuring a generation is roughly 25 years, the collective ages of all those involved with Baywater Greens barely adds up to four of the generations of the 6th generation family-owned and operated farm of who's legacy they spring from. Brother's Andy and Matt, Matt's wife Katie, and friends Bryce and Tim are energetic and excited about what they are growing and offering and rightly so. The hydroponically-grown greens that they are producing are outstanding.
Although we are still big believers in organically-grown food, hydroponics make a lot of sense when it comes to local greens all year round. Because the minerals that are added to the water that bathe the roots of the the plants are refined for purity, hydroponically- grown food cannot be certified as organic but they are pesticide and herbicide-free. For a clear and concise comparison of hydroponic to organic methods, check out this link. It is written by General Hydroponics which sells hydroponic supplies, but I think you'll find it quite balanced. After visiting Baywater Greens it is quite clear to Zeke and I that this is a very healthy, sustainably-produced, local product that we are happy to make available to you. Have a peek around and we think you'll agree.
The seeds are started in trays in little cubes of volcanic rock wool where they grow until they are transplanted to their spot where they will stay until maturity.
Here's one of the cubes of rock wool just put in it's spot. This is a beautfiul spring mix..all the seeds grow together into the bunch of mixed greens.
Here's what those little seedlings look like when they are a mature bunch of Spring greens.
And here's Bryce with a just plucked bunch of Spring greens.
Katie stands in front of "teenager" Bibb lettuce, which will soon become these luscious, tender and sweet full heads.
There are no fans blowing through the hot houses. Andy explains how all of the air for cooling purposes is wicked through this cardboard honeycomb webbing that has recycled water running through it.
Zeke is in awe. It's such an efficient system and these folks are doing it right.
Tim (the Jeremy Piven of Hydroponics) is Baywater Greens, great sales guy. His entourage is edible.
Just another day in the emerald city. And who would guess this is on the inside from the picture below?