Growing salad greens to order 365 days a year with minimal heat in Zone 4.

Project Overview

Project Type: Farmer
Funds awarded in 2000: $5,022.00
Projected End Date: 12/31/2000
Matching Non-Federal Funds: $5,225.00
Region: Northeast
State: New York
Project Leader:
Jo Ellen Saumier
Kirbside Gardens


  • Vegetables: greens (leafy)


  • Education and Training: demonstration, extension, farmer to farmer, networking, on-farm/ranch research, technical assistance
  • Farm Business Management: budgets/cost and returns, marketing management, feasibility study, agricultural finance, market study, value added
  • Pest Management: cultural control, integrated pest management, prevention, row covers (for pests), sanitation
  • Production Systems: general crop production
  • Soil Management: organic matter
  • Sustainable Communities: new business opportunities, partnerships, analysis of personal/family life, employment opportunities, sustainability measures

    Proposal summary:

    Current Office of Aging nutritional guidelines mandate that meals for seniors have increased nutritional density, and this has led to a directive that salads be made from dark leafy greens as opposed to iceberg lettuce. To respond to this market opportunity, the farmer will test whether greens can be grown year-round in Zone 4 using cold-tolerant varieties and low greenhouse temperatures.

    Any opinions, findings, conclusions, or recommendations expressed in this publication are those of the author(s) and do not necessarily reflect the view of the U.S. Department of Agriculture or SARE.