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Kevin grows hydroponic produce, specifically greens, in a massive 44?×130?ft greenhouse, with another identical greenhouse going up in the near future!!

I didn’t expect such a large building, and having never seen a hydroponic operation, was so thankful for the amazing tour Kevin and his adorable son willing gave. The highlight of my night? When he asked if I’d ever had sorrel, to which I had to admit, No! “Well, maybe you should” and he handed me a leaf that instantly became my new favorite green… so flavorful and unique, I was in produce-heaven. And promptly went home to ask my husband why we didn’t grow it?!

With so many plants at varying stages of growth, it was mind-boggling to think of keeping it all straight, and yet he shrugged and talked as if it were nothing. With only a four day harvest window, I was impressed how structured his routine must be, and also how quickly he’s able to get fresh products to customers, with new crops constantly being seeded and transplanted weekly.

We’re grateful to have their different greens, such as chard, kale, many lettuces, and arugula joining our produce offerings. With the University of Dayton being Davidson’s largest current customer, I’m thrilled to have him offer his products with us.