CIFT News

Fresh Local Produce in February - Hoop House First Harvest

Congresswoman Marcy Kaptur addressing the audience at Bittersweet Farms during the first hoop house harvest.

Who says you can’t buy locally grown produce in Ohio this time of year? In an effort to demonstrate increased profit potential through an extended growing season, the Center for Innovative Food Technology is coordinating a feasibility study and demonstration in a hoop house environment for produce production year around. The collaboration between the Center for Innovative Food Technology and Bittersweet Farms in Whitehouse, Ohio has combined technical resources with the management and production assistance to advance the study successfully.

Lettuce, beets, and radishes awaiting harvest at the Bittersweet Farms hoop house

A hoop house is a structure similar to a greenhouse, but requires almost no energy or heat to operate, thereby, reducing the cost involved with production. A hoop house can vary in size and construction material and typically is cost effective with a short payback period. “The intent of this effort is not to verify that produce can be grown successfully in a hoop house, as that has been proven for a number of years. Rather, what to plant and when to plant resulting in the most economic return to the growers,” stated Rebecca Singer, project coordinator for CIFT.

Harvesting butter crunch lettuce planted last October at the Bittersweet Farms hoop house

Bittersweet Farms began harvesting the first crop on February 12th cutting several varieties of lettuce. Several varieties of beets and radishes will also be harvested. This produce is most cold resistant and capable of withstanding temperatures during the October to February growing period. Following harvest, the ground will be worked and a new crop will be planted within a week. Intensive management of product and planting cycles results in produce entering the market place upwards of a month in advance of other growing conditions. This early season product provides more economic opportunity for the grower and enables consumers to enjoy fresh produce for a longer period of time.

Hoop house butter crunch lettuce cleaned, packed and ready to go.

“Bittersweet has provided us an exceptional outlet to demonstrate to growers, consumers, institutions, and other non-profit organizations how a hoop house has the potential for sustainable food production. Through this project we hope to encourage and strengthen local food systems within our region,” stated Singer.

For more information on hoop house design, construction and operation, please view CIFT's newly published guide, Extending the Seasons and Profitability through a Growing Environment*.

View additional coverage...

• Locally Grown Winter Produce - by Kathie Smith, The Blade

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