HYDROPONIC GARDENING
by Carole Schwalm

As a hydroponic gardener (in addition to regular dirt farming), I found this article from a London paper fascinating.

Chef Michel Roux, Jr., a part of a hydroponic team called Zero Carbon Foods, are growing food in a World War II air raid shelter. This is an underground farm encompassing over 2.5 acres -- and did I mention this is 100', or four stories, underground?

• The project uses low-energy LED lighting. The constant temperature underground doesn’t require a lot of heat, cutting costs.
• The team grows herbs, shoots, miniature veggies, edible flowers, garlic chives, sorrel, basil, and amaranth.
• The hydroponic veggies are plump and meaty, with excellent flavor, reports a food critic, Samuel Muston. The same veggies at a supermarket tasted rather like dust and brown paper envelopes.

We currently have a healthy looking 2’ tall tomato plant growing hydroponically, plus one cucumber plant now a 1’ tall. And we also have two kale plants. All are growing in a 2’ wide container.