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How do I care for my produce?

Basil must be stored at 50 F or above, most commonly at room temperature.  If you plan to use the basil within a couple of days, keep the basil in the plastic sleeve on your counter top or transfer to a separate container.  Add a small amount of water (1-2 oz) to the bottom of the sleeve wetting the roots.  If you want to use the basil over 1-2 weeks, move the plant into a separate container (such as a coffee cup) allowing the leaves to receive air circulation.  Add a small amount of water (1-2 oz) as needed to prevent the leaves from wilting. 


Lettuce, kale, arugula, cilantro, etc. (everything but basil) needs to be stored refrigerated.  The best method for taking care of these items is to “recharge” it once you bring it home.  Once you’re home, place the item upright on your countertop in our plastic sleeve.  Add a small amount of water (1-2 oz) to the bottom of the sleeve wetting the roots.  Allow the item to sit on your counter overnight, soaking up the water you added.  In the morning, place the item within the sleeve in the crisper drawer of your refrigerator.  Remove leaves from the item as needed for your dish.  Leaves left attached to the plant will remain fresher longer as long as they are not allowed to wilt.  If the item begins to wilt while refrigerated, repeat the process of adding water to the sleeve and letting it recharge overnight. 


Can I transplant my produce?

If you would like to grow your basil plant for several weeks, you can try transplanting it into soil.  Please note that we grow our basil for you to consume, not to be used as a transplant.  It can be successfully transplanted though if cared for properly.  We recommend transplanting the basil into a pot.  It can be kept indoors or outdoors if temps are above 50 F.  Basil loves plenty of sun and heat, just make sure it has plenty of water for those conditions!


We do not recommend transplanting any of our produce unless it is basil or another herb.  Please note that we grow our produce to be consumed, not to be transplanted.  Lettuce especially reaches a point of maturity and will not continue to grow.  A head of lettuce will more than likely die if you try to transpant it.


Is your produce organic?

Technically, our produce is not certified organic.  Organic farming uses substances derived from living materials, such as compost and manure for fertilizing.  We use salts to feed our plants.  Salts, by scientific definition, are inorganic, or not derived from living material.  However you feed your crops, the plants are absorbing and using the same basic mineral elements no matter the source.  The calcium, potassium, iron, etc needed for plant growth and development can come from compost or salts.  On a chemical and biological level, plants are absorbing and utilizing the same exact nutrient whether it comes from broken down organic matter or from refined salts. 


So, having explained why we are not considered organic, hydroponics still offers many of the benefits of organic farming.  First and foremost, we do not use any harmful chemicals on our produce.  Our protected greenhouse environment keeps our produce extremely clean and safe.  One of the other major benefits to organic farming is being a good steward to the land.  Our facility requires less land, produces no runoff, conserves water and nutrients, and reduces our use of natural resources.  We believe that hydroponic farming is just as beneficial for the consumer and environment, if not more than organic farming.

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