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Summer in the City: Detroit Style

How the Comeback City’s revival impacts the trade
Detroit_MS

Jeff Adams, founder of Artesian Farms, says his hydroponic system uses 96 percent less land area and 98 percent less water than conventional growing. “In this area, there’s a lot of urban gardening going on and different community gardens that have been emerging over the last five or six years,” he explains.

“I wanted to find a way to create jobs and income by growing food year-round and not just have seasonal employment the way most agriculture is here in Michigan,” Adams relates. “So, I landed on hydroponics.”

Adams purchased a vacant building in an industrial complex and set up a hydroponic growing system using trays filled with water and nutrients stacked up to 14 feet high. “In 2015, we started off at a local farmers’ market and called on a couple of retailers, and things started taking off,” he recalls. “Now we’re growing and expanding, and we can’t grow enough.”

Artesian Farms currently grows basil, kale, and a lettuce blend called Motown Mix. “We sell mostly direct to retailers, about 90 to 95 percent, and the other 5 percent is to local restaurants,” Adams explains, adding a small amount goes to a neighborhood farmers’ market.

“I think you’re going to see more and more vertical growing and hydroponics,” predicts Ben B. Schwartz’s Stone. “They’re going to take these vacant 10-story buildings, gut them, and grow straight up. It’s the future.”

Locally grown
Locally grown nongreenhouse produce represents the future as well—as residents clamor for the more than 300 commodities grown in Michigan’s soil, making the state the second most diverse, agriculturally, in the nation after California.

Ranking first in tart cherry production, Michigan grows up to 75 percent of the nation’s crop. The Great Lakes State is also the third largest apple producer in the nation, selling about 1 billion pounds annually.

Michigan is also number-one in highbush blueberry production, producing more than 100 million pounds every year. Additionally, the state is a top producer of asparagus, potatoes, carrots, and celery.

As locally grown sales continue to rise, Riggio says his company is making a concerted effort to work with small area growers to elevate food safety standards for both foodservice and retail customers.

“We’re getting growers caught up with some of the regulations and food safety standards required by the bigger retailers and foodservice accounts,” he explains. “Although they are seasonal, they have stepped up quite a bit, and this seems to be a good trend.”

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