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Wyoming grower Vertical Harvest of Jackson featured in The New York Times

The Wyoming soil, iced over for eight months of the year, is not particularly hospitable to heirloom tomatoes, baby basil or lettuce plants. Instead, vegetables are trucked in from California, Mexico and other more fecund parts of the world. Yet starting this spring, Vertical Harvest, a farm in the resort town of Jackson, will begin churning out a projected 100,000 pounds of fresh produce a year.

Vertical Harvest uses hydroponic farming methods inside a three-story greenhouse on a 4,500-square-foot downtown lot.

The farm began growing tomatoes in December and lettuce and herbs in February. By early May, Vertical Harvest’s greenhouse will be fully planted and producing greens. It will distribute them to restaurants and sell them at local grocery stores and in a retail market, inside the greenhouse, which opened this month.

Click here to read the entire feature on Vertical Harvest at the website of The New York Times