Hydro Future...is now!

Recently, I saw the embodiment of something I’d been imagining…there it was, and in Martha Stewart’s kitchen: an indoor wall of hydroponically growing herbs, peppers, and tomatoes – rows and rows of them, hanging vertically. There was a woman explaining it as a “Windowfarm”. I’ve had so many reasons in my head for why I believe that people will at some point be predominantly growing their veggies, fruits, and herbs indoors but this was the first time I’d seen it actualized.

Indulge my little rampage for a minute (I call it that in order to reduce the number of voicemail messages asking if I’m depressed) because if offers something to think about even if I do wholeheartedly believe it to be true as well: Human greed makes it about growing (altering) a fruit or veggie so that it can be packed in crates, travel great distances in a truck, resist all insects, and grow bigger or faster. Decreased flavor, decreased nutritional value, or even possibly harm to the human body, have never been priority for concern over making a profit. I’ll slip in a quick reference to the genetically altered salmon “they” just succeeded in creating – fish that can be grown bigger and faster (bred for sale) but we’re not sure what else about them will be changed. Some fun thought-provoking questions might be: Does any supermarket tomato taste like one at a farm stand? Does any supermarket vegetable taste like the ones your grandfather used to grow? Does any fruit taste like it did many years ago? Why do we need to take so many supplements these days in order to get the vitamins we need and used to get from our food? Does a “Hot Pockets” culture have anything to do with the rise in all cancers and in younger age groups? Do people realize how processed and handled everything is at a supermarket, even the produce section, even the stuff marked “organic”, even at those pricier markets? When you buy something that has all the processed ingredients, you have to ask yourself, are you eating it?, or is it eating you? Because if you’re stressing out your liver to digest it and it has no real nutrients to begin with then it may be that it is eating you. Every time another step is added (processing) in between “taking something from the ground and putting it on the table” more harm is done.

I’ve envisioned my own little Hydro Farm (w/ farm stand in summertime)…the bubbling sounds of water feeding Italian parsley, basil, oregano, garlic, onions, chili’s, lettuce, tomatoes, zucchini, cucumbers, and horseradish. And there would be room to can my Worcestershire sauce, zucchini pickles, tomato sauce, bbq sauces, salsas, and marinades. And everything filled with nutrients like they’re supposed to be.

Hydroponics offers a more controllable option especially for someone with a small kitchen – a way to deliver nutrients and oxygen to a root system to create homegrown veggies, fruits, and herbs that contain flavor and nutritional value. And when it comes to faster growing there’s no competition with soil. Healthy and convenient, it’s a great way to supplement. And seeing the “Windowfarm” makes it something real and doable.

It won’t replace farmer’s markets because that experience is irreplaceable and people love to visit farmer’s markets – they would want to continue to support doing that. But the feel and flavor of homegrown in your own home all year ‘round? Yes! I feel as though I can now talk about hydroponics without people thinking of lava lamps and tie-dyes, or some system in an alternative community.

I’m sitting here looking at the label of my favorite lettuce - Boston Premium lettuce – noticing what once was “organic” is now hydroponically grown in Montreal. But I want hydroponically grown in Plymouth, MA – I’d like to see (and work at) a Hydro Farm here in the south shore!