John Miller walks down an aisle in one of two greenhouses on his Cheney Lake Tomatoes’ farm. Surrounding him are trays growing 10 varieties of hydroponic lettuce, kale and arugula.
He stops beside baby kale plants growing in a mixture of water and organic fertilizer, pulls off a leaf and pops it in his mouth. “It’s good,” he says, smiling. “I’ve eaten more kale in taste-testing this than I did in my previous 54 years. It has a butternut-type flavor. We all like to eat it raw while we work out here in the greenhouse.”
John, his wife Freida and their five children work together growing hydroponic tomatoes in a 10,000-square-foot greenhouse, and lettuce, kale and other greens in a 7,000 square-foot greenhouse on their farm near Cheney, Kansas.
They began growing organic, hydroponic green-leaf lettuce, romaine, butter crunch and other varieties in January 2014 to expand their farm’s produce offerings beyond hydroponic tomatoes. The lettuce is chemical-free, pesticide-free and fungicide-free.
Author: GreenAcres Markets / YouTube