We presently operate a “state of the art” 11 acre greenhouse about 6 miles west and 3 ½ miles north of Lacombe – on the eastern side of Gull Lake.

The steel framed structure is covered with a double layer of poly. The greenhouse is heated with natural gas burning hot water boilers. Efforts are always being made to conserve energy because of the high energy input costs. Most recently, a “shade/energy curtain” was installed that can be pulled over the crop in the evenings and on very cold, cloudy winter days to conserve heat.

fresh mini cucumbers!

We use “Integrated Pest Management” to minimize the use of pesticides in the greenhouse. This means that we make use of “biological pest controls” to eliminate the pests in the greenhouse – controls such as introducing predators to feed on the pests. In exceptional cases, some spot spraying may be done in high infestations with “applicator-friendly” solutions.

We employ about 15 full-time employees and approximately 8-10 part-time employees. We also use a steady stream of great college and high school students in the summer.

Our vegetables are picked at the peak of ripeness – the tomatoes are ripened on the vine and picked twice a week, the peppers are picked at about 90% ripeness, also twice a week, and the cucumbers are picked every day since they grow more quickly. From picking, they are packed and shipped within a couple of hours, or packed and kept in a cooler until market time, the next day. Most of our vegetables are marketed at local stores and wholesales, while about 25% of our product is marketed at local farmers markets.