Greenhouse Farming

bringing the people behind our food to

life asparagus is crisp to where it

breaks wherever it breaks there below

its dental floss so you want to throw

that away and if you put it in water

it’ll soak up water and it will gain

more weight than you buy a lot of people

would like to be a small farmer but the

reason I’m able to do it is a good

foundation laid by my father agriculture

being in the veins and then unknowing

what can be done the biggest experience

that I have is I’ve done large-scale

agriculture and I can know how to cut

corners and make a small piece of ground

work and get it done efficiently and

economically the different hats you have

to wear as a small farmer you start out

today and every day is different you

look at the weather you decide what

needs to be done next like this morning

we looked and it was it was light rain

instead of a heavy rain and we decided

that we could get ready for planting

pull beans

if it would have been too much rain I

would have had to switch gears and the

decide well we need to start harvesting

for market radishes French breakfast

cheriya ping-pong amethyst some of them

are hotter some of them are sweeter and

crisper and then we need to wash up for

market one of the chef’s called and then

his order comes in so now you got to

decide you to get the order ready we

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have to order the seed and then we plant

the seed and then we transplant the seed

and you’re always looking three to four

weeks in the future with the roots being

nice and white like that this is ready

for immediate planting when they need to

be transplanted they need to go and you

have to think of a greenhouse that’s

going to be open because you can’t

depend on the weather here this is

Cascadia sugar pod peas they’re

developed at Oregon State what’s the

temperature in here now probably sixty

sixty-five what do you think is it

outside 4550 what keeps me farming is

the challenge of growing something in a

season that it’s not really conducive to

doing but it can be done with a little

bit of trickery and and making things go

we’re inside of a greenhouse here this

is a greenhouse has got apricots and

cherries and plums behind me they’re in

bloom it’s the middle of March there’s

snow on the outside to the greenhouse


the bees are working we saw a few bees

and a few hummingbirds work in the

blooms and this allows those crops to be

harvested six weeks ahead of anything

else in the valley here because we’re

generally above freezing and the

greenhouse adds 10 to 15 degrees during

the day it takes the wind out of the

equation and it takes uh some of the

insects and some of the birds that can

be a problem and gives you an early

harvest that’s the biggest reason that I

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went to greenhouses is because I could

schedule what I was doing more so than

if you’re a whim of the weather you

might never be planting until June come

here’s a sim you won’t have anything for

all those hungry customers out there

this is something you won’t get at the

grocery store will be the purple

Brussels sprout will be bunching that

and bringing that down to the market you

kind of get a real reward from selling

those crops as people Co are excited and

thrilled to have stuff out of season and

early and oh there’s times when the the

winds the blowin and your guts to turn

in because the plastics flapping them

and ripping off the greenhouses but then

when you go looking at one of these

houses and you look at our everything

just comes out looking really pretty and

perfect and you’re going wow I did that

you know keeping family farms going into

the next generation is going to take all

of us buying what they’re growing and

really understanding and supporting what

it is they’re doing