{"id":13388,"date":"2012-08-27T09:15:49","date_gmt":"2012-08-27T13:15:49","guid":{"rendered":"https:\/\/www.glensfalls.com\/glensfallsbusinessjournal\/2012\/08\/greenhouse-operation.html"},"modified":"2017-11-08T11:13:50","modified_gmt":"2017-11-08T16:13:50","slug":"greenhouse-operation","status":"publish","type":"post","link":"https:\/\/www.glensfalls.com\/glensfallsbusinessjournal\/2012\/08\/greenhouse-operation\/","title":{"rendered":"Greenhouse Operation Outside Cambridge Features Greens And Herbs For Restaurants"},"content":{"rendered":"
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Destination Euphoria Greenhouses, operated by C.J. Hayes, grows smaller leafy vegetables and herbs known as microgreens, catering to fine dining restaurants.<\/em>\n<\/div>\n

By Susan E. Campbell<\/p>\n

For C.J. Hayes, small is beautiful but micro is even better.<\/p>\n

When Hayes shuttered his produce business in 2004, he had been planting vegetables and flowers in 12,000 square feet of greenhouse space and 100 acres of field. Hayes Produce had been a fixture on Route 22, just north of the Village of Cambridge, since 1983.
\nToday Hayes, with his wife Wendy and their daughter Morgan, has a 3,000-square-foot greenhouse on a few acres down the road and a promising new business, Destination Euphoria Greenhouses LLC, which opened in March.<\/p>\n

Hayes spent the interim years working for other farms and food services and was about to start the management training program for Stewart’s Corp. when he learned that a man in Benson, Vt., was closing his three greenhouses. Hayes bought them, disassembled them, moved them to Cambridge and prepared to reenter the industry he has been passionate about for 25 years.<\/p>\n

Inside, and using only natural sunlight, Hayes now grows the tiniest of tender green leafy vegetables and herbs known as microgreens.<\/p>\n

“Our business is geared toward the restaurant trade, especially fine dining” Hayes said. Hayes grows a mix of 12 different greens that chefs like to use in a side salad or as edible garnishes. Microgreen mixes are available at some large grocery chains right now, but this produce is grown in California and can lose freshness in shipment.<\/p>\n

“Microgreens are harvested only 10 days after planting and can be on our clients’ tables day 11,” he said. “Chefs have commented that our greens have a shelf life that is far superior to other suppliers their restaurants have used.”<\/p>\n

That may be because Hayes is growing hydroponically and delivers product in a man-made mixture that continues to water and nourish the plants.<\/p>\n

“No one else in this area grows in a soil-less mix,” Hayes said.<\/p>\n

Hayes’ “soil” is a sterile environment of recycled plastic bottles spun into a mat. That doesn’t mean the growing medium is devoid of vitamins and minerals. In fact, the plants may ultimately be nutritionally superior to those grown the traditional way or organically. “Our supplier makes a custom mix for us based on analysis of our well water, so the plants get all of the 52 elements mined in the earth,” Hayes said.<\/p>\n

A true microgreen mix has “fabulous flavor and color,” Hayes said. His mix includes beet, radish and amaranth greens to bring dark red and pink onto the plate. The greens are only about two inches long and give the diner a wide assortment of texture and taste as well as color.<\/p>\n

While microgreens are the core crop, Hayes also grows baby lettuces, those harvested a full 30 days after planting, and some ornamental flowers.<\/p>\n

He has been experimenting with a few flavorful vegetables such as cucumbers and tomatoes that pair nicely with greens to supply the restaurant trade along with lettuces and herbs. He “loves growing indoors” and the degree of control that greenhouse gardening offers.<\/p>\n

“About 30 seconds of hail can devastate your crops and six months of work,” Hayes said. His biggest challenge now is doing the volume of business that will give him the boost needed to grow the business.<\/p>\n

Business is off to a good start and Hayes said he plans to set up the second greenhouse in the spring and the third a few months later.<\/p>\n

Very long range, Hayes may like to dabble in aquaponics one day.<\/p>\n

“We could perhaps grow three species of fish to sell to our restaurants and retailers and use the water from the tanks to feed the greens,” Hayes said. “The water has to be drained off anyway, and it is full of fish waste that can be turned into food for plants.”<\/p>\n

Most farm-raised fish come from other countries, so Hayes has already thought of another way to have a unique niche in the region while area restaurants support local farms.<\/p>\n

“What we do in life has to be satisfying, but not just for us,” said Hayes. “We hope our customers are 110 percent satisfied, too.”<\/p>\n

Destination Euphoria will deliver to restaurants and green grocers within a one-hour radius of Cambridge.<\/p>\n

For a free sample of microgreens and more information, e-mail Hayes at micro.greens18@yahoo.com or visit www.destinationeuphoriagreenhouses.com.<\/p>\n","protected":false},"excerpt":{"rendered":"

Destination Euphoria Greenhouses, operated by C.J. Hayes, grows smaller leafy vegetables and herbs known as microgreens, catering to fine dining restaurants.By Susan E. Campbell For C.J. Hayes, small is beautiful but micro is even better. When Hayes shuttered his…<\/p>\n","protected":false},"author":87,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[7],"tags":[],"yoast_head":"\r\nGreenhouse Operation Outside Cambridge Features Greens And Herbs For Restaurants - Glens Falls Business Journal<\/title>\r\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\r\n<link rel=\"canonical\" href=\"https:\/\/www.glensfalls.com\/glensfallsbusinessjournal\/2012\/08\/greenhouse-operation\/\" \/>\r\n<meta property=\"og:locale\" content=\"en_US\" \/>\r\n<meta property=\"og:type\" content=\"article\" \/>\r\n<meta property=\"og:title\" content=\"Greenhouse Operation Outside Cambridge Features Greens And Herbs For Restaurants - Glens Falls Business Journal\" \/>\r\n<meta property=\"og:description\" content=\"Destination Euphoria Greenhouses, operated by C.J. 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