In case you missed it in the news over the last few weeks, there was an E. coli outbreak associated with California grown romaine lettuce. As of today (12/12/18), here is the CDC guidance:
CDC continues to advise consumers not eat and retailers and restaurants not to serve or sell any romaine lettuce from the Central Coastal growing regions of northern and central California.
As a result, there has been intense demand on our product. We are USDA GAP Certified for food safety, one of only a few leafy greens growers in Virginia with that designation. NBC29 did a feature on our farm and how the nation-wide romaine scare has increased demand for our locally grown product and how buying local is good for your health!
Here is the feature on NBC29: Schuyler Greens interview with NBC29
John will be a panelist at the UVA Sustainability Leadership Summit on October 30th, 2018. Hear cross industry challenges and how sustainability and investing in technology can improve your bottom line.
Our founder, John McMahon, was recently featured on the well know regional food blog, The Charlottesville 29. He provided his favorite restaurant dishes and go to spots for Five Finds on Friday.
Last week, we were invited to attend Local Food Hub's Annual Community Food Award. They partner with Virginia Farmers to increase community access to local food and provide the support services, infrastructure, and market opportunities that connect people with food grown close to home.
Schuyler Greens Company was honored to host a hydroponic growers conference with top researchers from Virginia Tech, Virginia State University, and Cornell University in late March. The all day event featured leading research on LED lighting, energy efficient greenhouse design, aquaponics, food safety, and the state of the market.
Current Job Openings at Schuyler Greens Company!
Schuyler Greens Company was featured in the spring edition of Cville Weekly's Knife & Fork. One question we have received following the article is 'is that your lettuce or is that a stock photo. It looks too perfect.' We are proud to say that is, in fact, our Boston Bibb lettuce and was taken in our greenhouse in mid March. Check out the article to learn more about what we are up to and how we grow the highest quality produce 365 days a year.
This morning when I arrived at the greenhouse, the temperature outside was hovering around 15 degrees. Meanwhile the temperature inside the greenhouse was a balmy 65. We have been steadily increasing our winter production, and seeded approximately 2,000 arugula plants today. Over the next month, we will increase our production capacity and plant about 4,500 arugula plants a week, which equates to a harvest of 200 lbs a week. Not bad considering we are fighting shorter days, at least until March.