Hydroponic Lettuce and Salad Greens
In the fall of 2013 Sunny Point Gardens began construction of a hydroponic greenhouse to allow us to grow lettuces and other salad greens year round for our customers. We are using a growing technique called "Controlled Environment Agriculture" using hydroponics. This greenhouse is cooled in the summer and heated in the winter. Supplemental lighting is also used during the shorter days of fall and winter.
All photos in this gallery - provided by Miranda Pederson/Daily News
Organic Versus Hydroponic- The Great Debate Charlotte Bradley
Sept 05, 2007 Hydroponic – what it is and what it is not
Hydroponic growers have completely eliminated the need for soil and its micro-organisms. This has resulted in better crop quality, higher growth rates and much healthier produce, all without soil erosion or water supply contamination. The fertilizers used in hydroponics are much more pure than those utilized in organic growing, and they also leave no residue in cultivated produce. The result is that more people can be fed, less precious natural resources are used, and the produce is much healthier and flavorful.
Hydroponic crops are generally grown in a far more sterile environment than organic crops. Precise controls are utilized to ensure optimum growth, extended growing seasons, and maximum nutrition. This sterile environment also dramatically reduces the need for pesticides. When a form of pest control is needed, only natural, non-toxic materials are ever used.
In fact, when hydroponic crops are analyzed for any trace of chemicals listed on the EPA’s priority pollutant list, absolutely none are found.
Another obvious benefit of hydroponically-grown produce is enhanced nutrition. Compared to their soil-bound counterparts, fruits, vegetables and herbs grown hydroponically typically offer a significantly increased amount of the vitamins and minerals that we all need to maintain good health. Additionally, hydroponic produce has superior flavor and appearance, and even stays fresh longer.