How do we Grow Such Tasty Tomatoes and Luscious Lettuce?

Well, it really isn’t rocket science!

We just give our plants the full range of nutrients that they need, and we don’t pick a tomato or harvest a head of lettuce until they’re ready.

Mother Nature takes care of the rest.

You Reap the Benefits of Buying Locally Grown Food…

When you buy produce from the grocery store, doesn’t it usually look better than it tastes? That’s because it’s probably been shipped in from a great distance.

Take the obvious example of tomatoes.

Most tomatoes sold in grocery stores have been picked flat-out green so that they’ll survive the shipping process. And then those green, hardball tomatoes are gassed with ethylene to turn them red.


But our tomatoes are grown locally and sold locally. No shipping required. (Unless you count the 100-yard journey from the greenhouse to our farm store!)

So we’re able to grow tomatoes the old-fashioned way, you might say, by letting them ripen on the plant. That’s the only way to get a tomato that truly tastes as nature intended.

And you, the local consumer buying from the local farmer, get tomatoes that not only look good, but also taste good - tomatoes that offer you the full range of nutrients that make them so wonderfully healthy.

Beauty, after all, truly is more than just skin deep.

We Don’t Need No Stinking Pesticides in OUR Greenhouses!

One concern many consumers have these days is the risk of pesticide contamination of their food. Do pesticide residues in our food supply pose a health risk? That’s a debate that’s been raging for years.

Some experts say yes, and some say no.

But here’s what we say: fuggedaboutit!

Because while you’re chowing down on our greenhouse produce, you can take a break from worrying about the pesticide issue. You don’t even need to give it a think.

The reason? We simply don’t use pesticides in our greenhouses. We’ve learned to get along without them.

We release good bugs to eat bad bugs. And by fine-tuning the interior environment in our greenhouses and practicing meticulous sanitation, we’re able to keep fungal diseases at bay.

That’s how we avoid using insecticides and fungicides.

Sure, just drenching everything in chemicals once per week would probably be easier. But we don’t think that’s better. You probably don’t either.

Oh, and those grocery store tomatoes shipped in from Mexico, or Chile, or wherever? Well…maybe it’d be best if you don’t think much about the pesticide thing while you’re eating those, too.

5 Responses to

  1. Eugene A. Bella says:

    Stumbled upon you surfing……WOW !
    Judy Bella has been building a high tunnel since the Plymouth Indiana Farmers Market ended last fall…..we are NEARLY done…..have had FITS with the WIND !
    This will be our 6th or 7th year doing the market….it is a challenge every Saturday morning from May to October, but nothing is more fun. The drought last year made it very skimpy and a new park is being built on the market site in Plymouth, but if something grows, it will be another FUN year !
    Take care !

  2. amy shipman says:

    Thank you for sharIng! We are still doing our garden the old fashioned way, my husband just got through tilling our small garden so we can get our onions in!

  3. Letitia McWilliams says:

    Have loved your tomatoes for years keep them coming.

  4. staci bedair says:

    You have the best tasting tomatoes and lettuce/ we stopped by Saturday and bought some… The best ever!!!! Thank you! staci

  5. looking forward to fresh, juicy tomatoes. Can hardly wait.

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