Neva Hydroponic Farm
Friday, 09 October 2009 11:15
Written by Amie Lesyk, photography by LVB Photography
 Lettuce, arugula and basil, plus tons of tiny micro greens are growing at various stages of life, some newer seedlings, some ready to harvest and all boasting fresh and hearty of flavours.Winnipeg diners often get to sample the fruits of this year-long harvest, though they have probably yet to realize it. The greens on their plate, particularly during winter time, may have come from Neva Hydroponic Farm, a small family run operation just outside of Landmark, MB. Tons of popular local restaurants place orders with the hydroponic farm, which has found itself with a growing client list. With minimal web presence, this small yet successful farm keeps flourishing primarily the old-fashioned way—by word of mouth. Restaurants such as Inferno’s Bistro, Mise, Mirlycourtois and Wasabi are just some of its clients. A list of local grocers like Vic’s Fruit Market and Fresh Option Organic Delivery also take advantage of Neva’s greens. “There's a big demand for the basil,” says owner Pat Wohlgemuth, sitting just outside his brightly lit greenhouse. Fresh basil means local restaurants don't have to rely on basil that's travelled the length of the continent. Basil and butter lettuce are the farm’s big sellers, with microgreens not far behind. Microgreens, including arugula, beets and mustard have made their way not only into fine dining cuisine, but onto the everyday foodie’s creations, offering flavour or garnish to anything from salads to sandwiches and pizza. The greens of varying sizes and colours sit in rows atop tables filling the greenhouse, all with white tubing feeding water to their roots. Pat and his wife Cammie run the business with a small staff, keeping the business mainly in the family. They purchased the farm three years ago, wanting to expand from their very seasonal strawberry U-pick business, Chanlena Farms. “We wanted to do something a little more consistent,” says Wohlgemuth. The strawberries were successful, and the Wohlgemuths still run it, but a bad crop can take a big toll on the business. So they relocated the hydroponic farm to their property and have been gaining momentum ever since. While the Wohlgemuths inherited many clients from the previous owners, they've expanded what they produce and picked up some new customers. They're currently adding onto the greenhouse to produce more of their big sellers—butter lettuce and basil—and will likely explore a few new products as well. Some of the more unique products they've grown for local restaurants are edible flowers, dandelion, canola and sunflower. Pat seeds and harvests twice a week, keeping a continuous cycle of growth. He distributes to much of south western Manitoba, with very little local competition. The business, he says, is full time for the family, plus the strawberries in the summer, but then Pat’s family has always been in agriculture. He and Cammie say they are excited for the future, and are pleased to be able to provide other local businesses with fresh goods for their menus. With Manitobans on the prowl for local produce more now than ever, it’s exciting to know we’re getting our hands on local greens even when the snow is three feet deep. |