Heads were rolling inside the North Arkansas College greenhouse. Wielding cutters, Shelby Rose and Cami Farmer made quick work of the row of lettuce before them. With quickness and precision, the two held the heads of lettuce and cut them off at the roots.
It was harvest day inside the greenhouse. Of course, harvest day comes quite often, as well as planting day and all the days in between.
Students in the Northark agri program are not only learning how best to grow food inside a greenhouse, but they are putting their efforts to practical table use.
Northark has made an agreement with Neighbor’s Mill restaurant to supply it with fresh lettuce. According to Northark agri instructor Matt Shekels, the college sends 60 to 100 pounds of lettuce each week to the restaurant.