Growing produce options

BUMPER CROP: Atlantic Produce workers Claudio Barros, left, and Mark Magliocco move hydroponic produce being grown in a South Kingstown greenhouse. / COURTESY ANGEL TUCKER
BUMPER CROP: Atlantic Produce workers Claudio Barros, left, and Mark Magliocco move hydroponic produce being grown in a South Kingstown greenhouse. / COURTESY ANGEL TUCKER

Two years ago, Rhode Island joined other New England states in setting a goal of producing 50 percent of its food by 2060. It’s an ambitious goal, since at present only about 1 percent of the food now consumed in the state is grown within its borders.

Of course our growing season is less than half the year. But with the help of a little science and a little math, this has become a technicality.

A new company is growing, literally and figuratively, in South Kingstown. Amidst the turf farms, a high-tech greenhouse has come online, Atlantic Produce, with Rhode Island’s first commercial hydroponic growing facility.

It has attracted the attention of chefs, restaurateurs and one of the state’s leading grocers.

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Founder and CEO Lew Valenti opened Atlantic Produce during the September heat wave. The newly constructed greenhouse takes up 8,435 square feet next to the Amtrak main line just south of Kingston Station.

In this limited space, Atlantic can grow as much produce annually as a traditional 2- or 3-acre farm could. First to be harvested are gourmet lettuces: red, green, red oak, Boston bibb, a ready-made salad trio of green, red and red oak leaf, frisee and mini romaine. These are already being picked, wrapped and delivered to restaurants, farmers markets and grocers within a 30-mile radius. Wholesale customers include Dave’s Fresh Marketplace and Matunuck Oyster Bar.

Atlantic sells under the brand name of Boston Greens. Soon there will be other “greens,” including red and green kale and baby leaf rainbow chard. Herbs being grown will include green basil, purple basil, Italian flat-leaf parsley, cilantro, and mint.

Using hydroponic technology, crops will be harvested year-round, pesticide and herbicide-free, thereby maximizing resource investments, producing more healthful crops and fast tracking the time from farm to table.

Atlantic can produce approximately 250,000 heads of lettuce each year. Expansion plans call for the purchase of a 20-acre site and construction of 16-acre structure, where 30 million heads (or 14 million pounds) of lettuce, herbs and greens will be grown annually (a yield equivalent to that of a traditional 400-acre farm).

Valenti is proud of his young venture. Standing outside the greenhouse, he pointed out benefits to his high-tech farm that may not meet the eye.

“You don’t need to rinse our lettuce,” he declared. “We control the climate [inside the greenhouse], including bacteria.” He said what he and Atlantic are setting out to do is educate consumers on issues such as how his produce is not only green but clean. “We not only reduce but plan to eliminate harmful bacteria [that can cause food-borne illnesses].”

The produce is grown from seed entirely inside the greenhouse. When it is purchased at the grocery store, it is considered “live,” including a small ball of an inorganic medium that the lettuce was grown in.

Is this hydroponic produce organic? Valenti explained it this way: “We don’t manage anything with any herbicide or pesticide. … We have a higher standard. But by definition, [our produce] is not organic.”

Valenti is not a farmer, but has farmed for five years. He has a science background. His interest in revolutionizing the food chain comes from a personal struggle. His mother battled cancer for 10 years. He researched healthier foods for her diet. His idea was to grow bacteria-free produce and it took hold.

The prospect of fresh produce all winter is very appealing to local restaurateurs and grocers, who have already placed orders. •

Bruce Newbury’s Dining Out talk radio show is heard on 920 WHJJ-AM, 1540 WADK-AM and on mobile applications. He can be reached by email at bruce@brucenewbury.com.

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