Disappointed when his grandfather, a Chicago ball bearing manufacturer, sold his Three Oaks farm, Todd McWethy, though only 8 years old, dreamed of buying it back.
For most, that childhood wish would have faded with time, but McWethy, who has degrees in biology and plant science, instead achieved his goal, regaining half of the farm—some 35 acres—about 12 years ago.
Interested in plants since he was a teen and intrigued with the innovations possible with hydroponic farming, McWethy has established a 21st-century vision of tomato propagation—deep green stemmed, ripe red fruited plants growing in nutrient-rich water.
"I just started producing a new crop a few weeks ago," McWethy says, as he stands in one of his three quarter acre greenhouses. "This is the earliest we've ever been able to start growing them."
The date is early February, and though inside we're enveloped in a warm earthy cocoon, outside it's cold and slightly gloomy—one of the problems of off-season growing in Michigan. But McWethy, who did an internship in hydroponics at the CuisinArt Resort and Spa on Anguilla, a non-arable island, produces about 5,000 to 6,000 plants a year.
His tomatoes, mostly beefsteak and heirloom varieties, are on the menu in a selection of Michiana restaurants and are sold at Sawyer Garden Center, Barney's Market in New Buffalo and Milda's Corner Market in Union Pier. Others are brokered and appear in Chicago area stores. Besides that, McWethy's greenhouses also produce basil and spring mix greens.
Most of us think of farming, though labor intensive, as a simple return to the land. But hydroponics is for geeks, and this appeals to McWethy, who says it takes a lot of computer programming to keep the greenhouses in prime growing condition.
McWethy talks of long nights, difficulty getting away for vacation and constant monitoring. Yet he also discusses the joys of cooking Thai and Italian with fresh tomatoes and herbs from his greenhouse, so you know he wouldn't have it any other way.
source
For most, that childhood wish would have faded with time, but McWethy, who has degrees in biology and plant science, instead achieved his goal, regaining half of the farm—some 35 acres—about 12 years ago.
Interested in plants since he was a teen and intrigued with the innovations possible with hydroponic farming, McWethy has established a 21st-century vision of tomato propagation—deep green stemmed, ripe red fruited plants growing in nutrient-rich water.
Interested in plants since a teen and intrigued with the innovations possible with hydroponic farming, Todd McWethy has established a 21st century vision of tomato propagation – deep green stemmed, ripe red fruited plants growing in nutrient rich water.
The date is early February, and though inside we're enveloped in a warm earthy cocoon, outside it's cold and slightly gloomy—one of the problems of off-season growing in Michigan. But McWethy, who did an internship in hydroponics at the CuisinArt Resort and Spa on Anguilla, a non-arable island, produces about 5,000 to 6,000 plants a year.
His tomatoes, mostly beefsteak and heirloom varieties, are on the menu in a selection of Michiana restaurants and are sold at Sawyer Garden Center, Barney's Market in New Buffalo and Milda's Corner Market in Union Pier. Others are brokered and appear in Chicago area stores. Besides that, McWethy's greenhouses also produce basil and spring mix greens.
Most of us think of farming, though labor intensive, as a simple return to the land. But hydroponics is for geeks, and this appeals to McWethy, who says it takes a lot of computer programming to keep the greenhouses in prime growing condition.
McWethy talks of long nights, difficulty getting away for vacation and constant monitoring. Yet he also discusses the joys of cooking Thai and Italian with fresh tomatoes and herbs from his greenhouse, so you know he wouldn't have it any other way.
source
No comments:
Post a Comment