Growing a greener green
After a visit to Nevada Naturals, you might never look at salad the same way again.Tom Blount, who owns Nevada Naturals with his brother John, guides a visitor down greenhouse rows brimming with microgreens and lettuces grown hydroponically — that is, in a nutrient solution instead of soil. He snaps off leaves here, flower buds there, offering up everything for tasting.
Wild Japanese spinach delivers a peppery finish. Bronze fennel leaves have a sharper licorice flavor than familiar fennel bulbs. Merlot lettuce is intensely bitter and smudged purple-green. Micro basil furnishes a powerful perfume. Minuscule mustard flowers seem mild at first, but three bites in — whoosh! — the heat arrives. Read full story:
Technorati Tags: JOHNATHAN L. WRIGHT, Reno Gazette-Journal, Tom Blount, Nevada Naturals, John, Blount, Hydroponics, Valley Road Field Laboratory, University of Nevada’s College of Agriculture, Biotechnology and Natural Resources, NCET, Nevada’s Center for Entrepreneurship and Technology
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