SG562: Resident Farmer Trevor Johnson Discusses Organic and Hydroponic Greenhouse Gardening

Tell us a little bit about yourself and how you came to work as the head gardener and resident farmer at the greenhouse?

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How did a career in gardening end up so fantastic for you?

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Well, back in September 2012, Henry Ford West Bloomfield Hospital in Michigan launched the organic greenhouse with the goal of using the crops to feed the patients. How did this idea originally come about?

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Hospitals are realizing the value in providing fresh, local, and organic food for their patients. I’m very curious, do patients and families appreciate the efforts?

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How about in terms of healing. Are patients able to experience the hands-on healing effects of gardening first hand?

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What resources do you have for listeners who would like to try out grafting?

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What’s a typical day like for you, Trevor?

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You mentioned the 10-hour mark for sunlight. Is that kind of the sweet spot for someone in a greenhouse?

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Let’s talk a little bit more about hydroponics. Everything in your greenhouse is grown hydroponically, correct?

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Do you get perlite in huge quantities?

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Of the three hydroponic systems you can choose from, which of the three would you pick?

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Is there truly an accelerated growth with hydroponics?

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I read that the estimated production of basil is 700lb per year out of your greenhouse. That sounds like heaven to me! Why the focus on basil?

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Are there any vegetables you wished you could grow, but you simply don’t/can’t?

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Why are bato buckets also called dutch buckets?

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You’re also adding in peat. Is there a good peat to perlite ratio? Also, what role does peat play in all of this?

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What is Coco Coir?

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What crops are going at the greenhouse?

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Where does all the produce go?

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Pest management is something greenhouse growers always have to be aware of. Your main pesticide is ladybugs, is that true?

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You can accomplish so much with sharp streams of water to get rid of those pests. Do you try anything like that?

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How do you source your good bugs and how do you release these bad bugs?

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Tell us about crop harvesting. Is it all by hand?

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What are some of your favorite recipes that you share with folks?

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Speaking of cooking, I heard you had a 90-seat demonstration kitchen in the hospital where healthy cooking classes are offered to the community.

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It’s not only your mission to feed the sick with healthy food, but it’s also your mission to educate as well, correct?

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How do you coordinate and communicate with the hospital chefs?

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In terms of cost, what has been the impact of the greenhouse on food costs for the hospital?

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Do you have any final thoughts about the importance of organic growing or growing food in general? 

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