Your farm income doesn’t have to drop
just because the temperature has. Use your greenhouse to grow products for sale
all winter-long. When cold weather sets in, most farmers close up their market
booth for the season and pack it in. However, a farmer looking to continue
earning income in the off-season can turn to a greenhouse as a season extender,
offering produce to hungry customers year-round. But what crops are best for
greenhouse production? And what is the winter customer looking for? These are
things you’ll need to identify before starting your greenhouse operation. While
it will take a little bit of market research on your part, here are our favourite
greenhouse crops, as well as how to maximizing your yields and get them into
the hands of eager customers.
1.
Cut and Head Lettuce
Lettuce is a relatively hardy
vegetable, and a popular one no matter what time of year. Grow a few different
lettuce varieties for mixes, as well as some colourful lettuce heads, to draw
customers in.
Grow
It:
Sow seeds for leaf mixes thickly, preferably using a seeder, in tight rows 2 to
3 inches apart in 4-foot-wide beds. Cut leaves off one plant up to four times,
tasting every time to make sure it hasn’t become too bitter. For head lettuce,
sow or transplant seeds 10 to18 inches apart, depending on the variety.
Succession-plant in early fall and late winter.
Market
It:
Mix cut lettuce in plastic bags or enclosed totes, and display out of wind and
sun. Dunk head lettuce in clean, cold water before market, and display on table.
Keep both cut and head lettuce well-misted and prominent on the table. Few
foods draw people in like fresh lettuce, especially the darker, redder
varieties.
2.
Spinach
Spinach is a classic greenhouse crop.
It must stay watered and the farmer must avoid extreme temperature shifts by
monitoring the greenhouse, but spinach can be cut from several times in a
season and provide a dependable off-season income.
Grow
It: For
full leaf spinach, sow seeds 1 to 2 inches apart, in rows 10 to 18 inches
apart. For baby spinach, you can sow seeds in wider bands, in rows 6 to 10
inches apart. Succession-plant in early fall and late winter.
Market
It: If
growing full spinach leaves, harvest from the stem, wash and tie in large,
attractive bunches. Bring a baby spinach harvest in a tote or in individual
bags, or consider making salad mixes with your spinach and lettuce.
3.
Other Leafy Greens
Leafy greens like kale, collards and
Swiss chard are not only wildly popular but are a great fit for farmers wanting
to extend the growing season. The flavour of some greens, like kale, even
improves with a little cold. These crops are also ideal because unlike broccoli
or cabbage, where you get one cut and that's it, these greens can be picked off
of all winter and provide months of income.
Grow
It:
Whether you sow seeds or use transplants, leave at least 8 to 10 inches between
plants and about 24 inches between rows. Plant into fertile soil in early fall
and late winter, and water regularly for best leaf production.
Market
It:
Tie or bag your greens in large, attractive bunches. Keep leaves misted and out
of the wind to avoid wilting. Come to market with a full load—you’re sure to
sell out!
4.
Microgreens
Microgreens are tiny, tender versions
of familiar vegetables like mustard, cress, radish, beet, basil and kohlrabi
that pack a huge nutritional punch. You can grow microgreens from fall to
spring, but because they are somewhat esoteric, also consider finding a buyer
before they you plant. The good news is that restaurants tend to love these
tiny bursts of green, especially when there aren't a whole lot of other greens
available. Also, the two- to four-week crop turnover and high price tag they
garner make them a pretty attractive option.
Grow
It:
Fill small flats with soil, and follow the germination requirements for your
chosen microgreen. Sow seeds thickly, cover with a small layer of soil mix, and
keep moist, preferably from underneath the tray, as to avoid splashing dirt on
greens. Plant from fall to spring.
Market
It:
Even though it’s wise to find a buyer (such as a restaurant or grocery store)
before planting, microgreens will sell well in a busy market. Harvest when the
first true leaves develop and when the sprouts are about 2 inches tall, after
about two to four weeks. Wash the microgreens and bring to market in either a
tote or in individual plastic bags, tied off with plenty of air.
Carrots aren't always considered the
best use of greenhouse space because they grow so well in the open with a
little row cover. But also consider this: Most winters are wet, and if the
carrots are ready but the garden is mud, it’s a lot easier to dig them out of a
space where you control the moisture.
Grow
It:
Sow seeds thickly in rows 16 to 24 inches apart. As plants grow, thin to 1 inch
apart, and keep well-watered. Plant in late summer and late winter.
Market
It:
Harvest, wash and tie carrots in large, attractive bunches, with partial greens
on. You can leave the entire greens on, and some customers enjoy that, but
others will find the greens cumbersome. The greens may also take up a larger
portion of your market display than you would like and hide the other bunches.
6.
"Summer” Crops
Tomatoes, peppers, eggplants and
cucumbers might not be the crops you want to sell at the winter market, but you
can at least extend their season by growing them in a greenhouse. You can also
grow starts of each of these plants to sell at market in the spring.
Grow
It:
Following the basic growing guidelines for the summer crops you wish to grow,
start them in late winter then plant in early spring, or start the crops in
mid-summer and plant in the late summer. Also consider that these plants don’t
typically tolerate temperatures below 35 degrees F, and need lots of sunlight,
so they must be tended to and covered when temperatures drop.
Market
It:
You will not need much help selling these items in the off-season. If you do
want to improve their visibility, however, the fall is a great time for
pickling and canning, so consider marketing these crops as "canning
veggies." Of course, being the first or last to arrive at market with
tomatoes and peppers will make you a popular vendor no matter what.
7.
Herbs
Whether it's basil, cilantro, tarragon,
rosemary or thyme, if you have good control over the temperature of your
greenhouse, herb starts are another highly marketable product. Keep in mind
that germinating and raising herbs requires a little more attention to detail
but can be profitable under the right conditions.
Grow
It:
Follow the growing guidelines for each herb you wish to grow, paying strict attention
to temperature and water requirements. Try to have starts ready to sell for
spring markets when gardens are being replanted and starts are most in demand.
Market
It:
Selling herb starts can be a great business, especially in terms of perennial
herbs, like oregano and rosemary, but even annual herbs do well. Bring them to
market in attractive trays and consider growing them in or moving them into
biodegradable containers that can easily be planted into the ground. Also,
provide some simple growing tips for each crop––customers will definitely
appreciate the extra effort.
About
the Author:
Jesse Frost is a Kentucky farmer, blogger and author. He and his wife run a small, off-the-grid farm in southern Kentucky called Rough Draft Farmstead, where they raise vegetables and livestock naturally.
Comments
Post a Comment