Farming on the Water

By admin | August 4, 2011


Photo: Arielle Solomon

For a while, farm-to-table has been the hottest idea is cooking. But recently, some produce is getting even more local-it’s becoming garden-to-table.

An article in the New York Times showcased Gotham Greens, a Brooklyn-based company whose Greenpoint greenhouse facility recently started harvesting its produce and plans to harvest over 80 tons of several plants year-round. But what makes Gotham Greens different and allows it to locate itself in Brooklyn is that fact that all the plants are grown with hydroponics, meaning that the plants are grown in nutrient rich solutions in water, and not in soil.

Because Gotham Greens uses hydroponics, they don’t rely on having large plots of land and soil, so they can locate themselves right in New York City and provide extremely fresh lettuce and leafy greens to nearby restaurants and vendors. And with advances in research and technology, Gotham Greens is able to mimic natural soil enough to grow lettuce that many people think was grown from natural soil. These kinds of innovative farming ideas are great ways to make fresh produce even more accessible.

There are other rooftops farms in Brooklyn and Queens that are also doing great things, but these rely on natural soil farming. Even though some are still weary of hydroponics and concerned that they can’t produce the same flavors, hydroponic farming has made great strides and has been able to produce really tasty foods. If this trend keeps up, then hopefully we’ll see even more super-local producers and get more garden-to-table greens on our tables.

Have you tried any farm-to-table restaurants yet?

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