Fresh greens

Greenhouse explores new products with their organic garden

By Lance Waldren

Pioneer Press Staff Writer

May 2, 2007

Fort Jones , CA

Page E1

LOWER KLAMATH - A year round supply of fresh, organic, hot house tomatoes, cucumbers, peppers and micro greens is only part of what Fresh Green Organic Gardens has planned for our area. The new greenhouses are in full production.

"The natural organic market is the fastest growing profitable market in the food business," said owner Jerry Walsh. "Growth and demand has increased at a rate of 17 to 20 percent a year compared to commercial production at two or three percent. The number of organic farmers and products in production has not been able to keep up with the demands of the consumer."

Coming from a family of farmers in the Klamath Basin , Walsh knew the difficulties associated with farming. He said he dreamed of being able to control some of the outside factors that make this job so tough. Greenhouses provide the ability to control temperature, atmosphere, humidity, soil conditions and put the work force all under one roof.

By utilizing geothermal water to heat the greenhouses, they can bring products to market year round. The 24,000 square foot greenhouse is heated by 190 degree water. The geothermal water provides a competitive advantage for the company by keeping expenses down and providing a natural heat source for their products.

"We looked around and saw a limited number of facilities growing organic products in greenhouses in the northwest," Walsh told the Pioneer Press. "Most of the hot house tomato production was in Canada using commercial hydroponics."

The greenhouse is certified by California Certified Organic Farmers (CCOF). Fresh Green Organic Gardens makes their own organic compost at the facility.

"By using organic soil rather hydroponics we can let our products vine ripen which produces better flavor and they have a longer shelf life," said Walsh.

They also use compost tea in the soil which produces the right balance of microorganisms to fight plant disease and soil borne bacteria such as E-coli and salmonella. The compost tea is also applied to foliage to help control insects. The other benefit of this product is that it extends shelf life without the need for preservatives.

Another thing you will notice when you walk into the greenhouse is the number of "beneficial" insects flying around.

"We have brought in many types of beneficial insects such as lady bugs to control aphids and bumble bees to pollinate the tomatoes," said Walsh.

Another product they are excited about growing are micro greens. The young plants will be harvested when they reach a height of approximately two inches. It takes between five and 14 days depending on the plant from seeding to harvest. These plants are full of nutrients and flavor in the early growing stages and provide a burst of flavorful taste. Some examples of the plants used for micro greens are spinach, celery, curly cress and cilantro. These are just a few of the species used and their most popular product is a mix of six or seven plants in a combination they call the Rainbow Mix.

The largest market for micro greens has been restaurants. Chefs use the micro greens to enhance flavor and they are used as a garnish.

Walsh plans to have a booth at the largest national restaurant show in Chicago to promote the products.

"The natural organic market is the fastest growing in the industry," Walsh told the Pioneer Press. "People want to know where their products come from, who grew them, what kind of controls they have and how safe are they for consumption."

Locally you can find Fresh Green Organic Garden products at Nightfire Natural Foods in Klamath Falls and Sherms Thunderbird Market. Ask your favorite retailer about carrying this product line.

Fresh Green Organic Gardens can be reached at www.freshgreenorganics.com

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