September 2012 • COUNTRY FOLKS GROWER • Section C - Page 4
Shenandoah from C1 the way from 1/4 oz recipe size fresh-cut up to the more standard 3/4 oz size, as well as two and four ounce sizes. Combine that with the living organic, and the retailer has a full fresh herb program to offer the consumer.” Today, Shenandoah Growers has some 200,000 feet of greenhouse space devoted to production of organic live herbs, serves some 3,500 grocery stores, and ships about 180,000 live plants per week. All of that they accomplished with a commitment to sustainability. “We’re absolutely determined to be as sustainable as we possibly can,” Heydon said. Shenandoah Growers’ live herb production
utilizes its own proprietary growing system, developed after consultation with the world’s best growers and designed by the company’s grow team, led by Vice President of Agriculture Bob Hoffman. “The growing system we use is based upon the principles of sustainability,” Heydon said. “For example, we collect all of the rainwater on our roof surface and use it to irrigate the greenhouse. It’s a closed loop system so once we collect that rainwater and use it to irrigate, it recycles in the system. We only have to refill what the plants uptake and what we lose to evaporation. So it’s an extremely efficient use of water.” What’s more, all of the
nitrogen in the system is recycled as well. There is no runoff from the greenhouse. Because production is under glass, the amount of land needed is also reduced. They can grow under five acres of glass what would take 50 to 100 acres outdoors, Heydon estimated. What’s more, the greenhouse can produce year-round. “If you were to do this outdoors you would need farms set up in different regions to match the growing seasons,” Heydon said. “That enables us as part of the principles of sustainability to reduce food miles.” Year-round production not only helps promote Shenandoah Growers’ goal of sustainability,
Shenandoah Growers’ Director of Marketing Sarah Yoder in the company’s five-acre greenhouse. The company ships about 180,000 live organic herb plants per week.
but also permits them to serve the market consistently. “Consumers,” Heydon said, “can have a
fresh kitchen garden of herbs year-round. After building the initial greenhouse in 2008, Shenandoah Growers expanded, in early 2011 doubling the size of its greenhouse to its current level. Future growth of the live plant line - whether it be an expansion of the
company’s home Harrisonburg complex, or development in a different part of the country - will be timed to match the needs of the market. And there is a market for live herb plants. With a live plant, consumers
Shenandoah C5
HERB PLUGS
Shenandoah Growers employee Renand Torres with a cart full of mature live basil plants, ready to be shipped to market. Sanitation is a key part of Shenandoah Growers’ success. All growing troughs and nursery trays are steamsanitized.
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