[CLOSED CAPTIONING HAS BEEN PROVIDED BY CARDI'S FURNITURE AND MATTRESSES] >> AS A PHOTOGRAPHER, MY MISSION IS TO CREATE DOCUMENTARIES USING A STRAIGHTFORWARD APPROACH, INVITING THE VIEWER TO DEVELOP A SENSE OF PLACE.

WELCOME TO A NEW SEASON SHOWCASING STARTERS ON THE LOCAL FOOD MOVEMENT.

WE EXPLORE THE FARMING INDUSTRY, THE INDIVIDUALS WHO WORK THE LAND AND SEA, THE STEWARDSHIP OF OPEN SPACES, THE FLAVORS OF RHODE ISLAND CUISINE, AND THE IMPORTANCE OF SUPPORTING LOCAL FARMERS IN THE OCEAN STATE.

THIS IS "HARVESTING RHODE ISLAND ."

WE ARE HERE IN LINCOLN, RHODE ISLAND, TODAY.

I AM A ANGEL FARM.

JOHN, THIS PIECE OF PROPERTY GOES BACK IN TERMS OF FARMLAND BACK TO THE 1800S?

>> I BELIEVE SO.

I DID FIND SOME DEEDS AND EVIDENCE OF A DAIRY FARM WITH ANGEL FARM ON IT, AND IT WAS IN FRONT OF THE ORIGINAL HOUSE.

>> AND YOU FARM HERE HOW MANY ACRES?

>> THIS IS 4.6.

A LOT OF IT IS TAKEN UP WITH COW PASTURES.

MAYBE AN ACRE OF PRODUCTION, IF YOU DON'T INCLUDE THE ON THE 4000 SQUARE FEET OF GREENHOUSE.

>> QUITE A BIT OF GREENHOUSE.

>> IT IS.

>> HOW MANY ACRES DO YOU HAVE DOWN THE STREET?

>> IT'S AN 18-ACRE LEASE, DIVIDED BY A WETLAND, ANDY ACT FASTER I DIFFICULT TO GET TO.

>> AND YOU DO A LOT OF GREENS.

>> WE START THE SEASON WITH GREENS, BUT WE LEAN MORE TOWARDS THE HEAVIER ONIONS, POTATOES, AND TOMATOES IS WHERE THE MONEY IS.

TOMATOES AND CORN IS WHAT EVERYBODY WANTS.

>> I DON'T HEAR A LOT OF PEOPLE GROWING POTATOES ANYMORE.

A LOT OF PRODUCTION IN RHODE ISLAND YEARS AGO.

THAT WAS THE MAIN HARVEST.

>> THE POTATO IS AN INTERESTING CROP.

MOSTLY GROWN IN BULK BY RHODE ISLANDERS IN THE PAST AND STILL UP IN MAINE, ALTHOUGH MOST OF THE MAINE PRODUCTION IS THE POTATO.

THE NEW POTATO IS WHAT I SELL, SO MUCH BETTER THAN ANY YOU BUY AT THE SUPERMARKET, BECAUSE IT IS FRESH, IT IS SMALLER, AND I HAVE SOME GREAT VARIETIES.

>> IS IT A YELLOW POTATO, RED POTATO?

>> READ FROM A MOSTLY RED IS THE YUKON GOLD IS THE OTHER.

THERE IS A SMALL VARIETY CALLED A PINTO, >> ALMOST A MINIATURE.

>> WE ARETALKING ABOUT A HALF DOLLAR?

>> HAS IN HIS SECOND START HARVESTING -- I PUT IN 500 POUNDS OF POTATOES SEED, AND IF YOU GO ONE POTATO, TWO POTATO, THREE POTATO, FOUR, IT COMES OUT TO 8000 POUNDS.

[LAUGHTER] >> THERE IS ALWAYS A NEED FOR GOOD POTATO.

>> THAT IS HOW I SELDOM -- IF YOU HAVEN'T HAD A NEW POTATO, TRY THIS.

IT IS A PRODUCT I SELL.

>> SOUNDS VERY INTERESTING.

YOU GO, YOU MENTIONED, ONIONS, POTATOES, TOMATOES.

THIS TIME OF THE SEASON, WHAT WOULD YOU BE GROWING IN TERMS OF GREENS?

>> WE HAVE A BIG LETTUCE PRODUCTION WE STARTED WITH.

WE ARE GOING IN THE LAST TWO WEEKS OF OUR LETTUCE AND WE WILL WAIT UNTIL IT COOLS OFF.

WE HAVE THE JOHNNY SELECTED SEED SPECIALTY WHERE THEY HAVE A LITTLE MORE HEAT TOLERANCE.

WHAT THEY HAVE IS SMALL HEADS THAT YOU CUT AND THEY REGENERATE, AND YOU CAN KEEP CUTTING THEM AND MAKE IT BACK LETTUCE OUT OF IT.

IT HAS A LOT OF DIFFERENT TEXTURES AND COLORS AND FLAVORS.

THEAD LETTUCE TENDS TO BOLTS THS TIME OF YEAR.

>> THAT IS WHEN YOU CUT IT?

>> IT SHOOTS UP AND IT GETS BITTER AND IT IS NOT MARKETABLE.

>> YOU GROW TURNIPS?

>> THERE IS AN ASIAN TURN OF THAT IS VERY POPULAR, FRESH SALAD TURNIP, NOT LIKE IT TYPICAL PURPLE TOP TURNIP, ALTHOUGH I LIKE TURNIPS SO I GROW THOSE AS WELL.

>> WHAT ARE THE OTHER VEGETABLES THIS TIME OF YEAR?

>> EARLY IN THE SEASON IT IS ARUGULA, VARIOUS TURNIPS, RADISHES.

PEOPLE LOVE RADISHES.

WE DO SEVERAL VARIETIES OF THOSE.

THE FIRST BIG CROP IS ZUCCHINI.

WE HAVE A LOT OF ZUCCHINI.

GREEN, YELLOW, AND SUMMER SQUASH.

>> OK. YOU HAVE A FEW COWS BACK HERE AND A COUPLE OF GOATS.

THE GOATS WORK THE GRASS?

>> YEAH, WE LIKE TO LET THEM OUT A LITTLE BIT AND THEY KEEP THE POISON IVY AND DO A GOOD JOB -- >> THEY ARE YOUR LAWNMOWER.

>> COWS DON'T HAVE A FUTURE SO WE BUTCHER THOSE EVENTUALLY.

SMALL BACKYARD OPERATION.

DON'T THINK I WANT ANYTHING OTHER THAN THAT.

IT TAKES ABOUT 20 MINUTES A DAY TWICE A DAY.

>> JOHN, YOU HAVE HOW MANY CSA MEMBERS?

>> ABOUT 30 THIS YEAR.

DOWN FROM LAST YEAR.

YOU KNOW WHAT IT IS?

LITERALLY WHERE PEOPLE ARE WITH TOO MUCH FOOD AND TOO MUCH STRESS, AND I LOSE MEMBERS BECAUSE IT IS SUCH A GOOD VALUE AND NEVER SO MUCH -- >> YOU GIVE THEM A LOT OF FOOD FOR THE MONEY.

>> IS AN OVERWHELMING BASKET.

HALF BASKETS AND FULL-BUSHEL BASKETS.

>> YOU HAVE A LARGE FAMILY.

PROBABLY WORTH IT.

>> I STRESS PEOPLE OUT WITH TOO MUCH TO DO IT.

>> YOU DO FARMERS MARKETS.

WHERE ARE YOUR LOCATIONS?

>> THE FRIDAY NIGHT FARMERS MARKET IS RESULT IN LANDLOCKED ROAD.

SATURDAY'S WE ARE AT SEVEN CEDARS FARM ON 160, JUST GOING ON THE WAY TO STUMBLEUPON AND THE EN OFD 116.

SUNDAY MORNINGS, 10:00 TO 2:00, AT BLACKBIRD AGAIN.

GREAT CROWD.

VENDORS CHANGE OVER THERE.

IT IS FOOD-BASED VENDORS VERSUS THE OTHER FARMERS MARKETS.

AND I KNOW WHAT YOU MEAN.

THEN WE PREFER THE GOOD FOOD VENDORS.

WE ARE WORKING WITH EAT DRINK RHODE ISLAND.

DAVID IS RUNNING THAT MARKET AND DOING A GREAT JOB.

>> I AM HEARING A LOT OF NOISE IN THE BACKGRUND WITH BULLDOZERS.

WHAT ARE THEY DOING?

>> IT IS SAD BECAUSE WHEN I MOVED HERE, IT WAS IN NEW HAMPSHIRE.

IT WAS ALL WONDERLAND AND IT WAS QUIET.

THE SAME PEOPLE I BOUGHT MY HOUSE FROM SOLD THE DEVELOPMENT RIGHTS AND NOW THEY HAVE PUT IN SOME PRETTY EXPENSIVE HOUSES JUST OVER MY FENCE LINE.

>> I THINK I'VE SEEN THE LARGEST CUCUMBER PLANTS EVER IN YOUR GREENHOUSE.

THEY MUST BE, WHAT, 8 FEET, NINE FEET TALL?

>> AND THEY ARE STILL GROWING.

NO, THE BEAUTY OF THE GREENHOUSE THE VERTICAL SPACE, AND THAT IS WHERE YOU MAKE UP FOR A LACK OF FLOOR SPACE.

>> AND THEY WILL KEEP GOING.

>> THEY WILL GO UNTIL YOU HAVE DISEASE IN OCTOBER.

WE DO THAT WITH CUCUMBERS AND TOMATOES.

YOU HAVE AN OVERHEAD WIRE AND WE BRING DOWN A PIECE OF BAILING STRING AND WE HAVE ESPECIALLY DESIGNED CLIPS THAT CLIP THE PLAINTIFF TO THE STRINGS AND WE DO IT AS FAR AS WE CAN REACH.

I STAND ON MILK CRATES TO DO IT.

>> ARE THERE SPECIAL TYPES OF TOMATOES YOU GRAB?

>> ABSOLUTELY.

>>I RELY ON JOHNNY'S SELECTED SEEDS OUT OF MAINE, ALMOST ALL MY PRODUCTS.

THEY HAVE SPECIALTY-BRED TOMATOES, MOST COMING FROM EUROPE.

ONCE I'M GROWING ARE ALL FRENCH.

IT IS CALLED THE BELSKY.

SOUNDS LIKE A POLISH TOMATO, BUT IT IS FRENCH.

THAT IS WHAT MY MAIN GREENHOUSE IS.

500 OF THOSE IN THE FIRST ONE AHEAD OF THE DRIVEWAY.

THE OTHER HAS A MIX OF TWO NEW FRENCH VARIETIES.

>> WHAT IS THE DIFFERENCE BETWEEN THE FRENCH TOMATO AND THE OTHER TOMATOES?

>> IT IS MORE DISEASE-, RESISTANT, DESIGN TO GROW WITHIN A GREENHOUSE ENVIRONMENT, AND I WOULD SAY IT IS NOT AS GOOD-TASTING AS A BIG GROWN IN A FIELD.

BUT IT IS VERY PRODUCTIVE.

20 TO 30 POUNDS PER PLANT.

IT HAS A TEXTURE THAT TRAVELS WELL, SO THEY DON'T GET DAMAGED.

IT IS A BIG MONEYMAKER.

WE SELL TO A COUPLE OF THE SUPERMARKETS AROUND AND OTHER FARMERS MARKETS.

>> IN THE OTHER FIELD YOU HAVE, WHAT DO GROW GIV THERE?

>> THAT IS MY MAIN FIELD.

THINGS THAT NEED TO BE PROTECTED FROM HERE AND WOODCHUCKS AND THINGS COME EVEN I CANNOT SHOULD WOODCHUCKS.

THAT IS THE MAIN PRODUCTION.

POTATOES AND ONIONS AND A LOT OF BEEFS AND ZUCCHINI AND PEPPERS.

>> SOUNDS LIKE YOU PRODUCE A LOT OF PRODUCT.

>> MASSIVE AMOUNT OF WEIGHT.

I AM PRETTY PROUD OF WHAT WE ACTUALLY PRODUCE.

MY FRIEND, MY COWORKER WE DO A GOOD JOB TOGETHER.

>> I JUST WANTED TO MENTION THAT YOU DON'T HAVE ANY BACKGROUND AS A FARMER.

YOU STARTED OFF LEARNING AND READING AND WATCHING THINGS ONLINE IN TERMS OF HOW TO PRODUCE CERTAIN THINGS AND HOW TO BRING IT TO A BETTER LEVEL OF PRODUCT.

>> I WORKED WITH MY DAD A LITTLE BIT AND WE ALWAYS HAD A VEGETABLE GARDEN.

HE GAVE ME --I THINK HIS NAME WAS JIM CROCKETT, BUT THE VICTORY GARDEN BOOK, THE ORIGINAL ONE.

THAT WAS DONE IN NEW ENGLAND, AT IT WAS PERFECT ON LEARNING THE TIMING WHEN TO START AND WHEN TO PLANT IT WAS MY ORIGINAL GUIDE.

>> I'M SURE A LOT OF THE FARMERS FROM EARLY DAYS PROBABLY USED TO THAT I ANTI-FARMER'S ALMANAC TO GET ALL OF -- AND THE FARMER'S ALMANAC TO GET ALL OF THAT INFORMATION.

>> IT IS BEAUTIFULLY LAID OUT BY A MONTH-TO-MONTH -- PLANT, HARVEST.

EVERY MONTH IT IS TELLING YOU WHAT YOU SHOULD BE DOING AND HOW TO DO IT.

THE ONLINE STUFF HAS COME A LONG WAY FROM THAT KIND OF PRODUCTION COME BECAUSE HE IS TALKING ABOUT THROWING ALL OF THESE CHEMICALS AND STUFF, AND WE ARE PRETTY MUCH ORGANIC.

WE ARE NOT PURELY ORGANIC BECAUSE WE USE WATER-SOLUBLE FERTILIZER, ESPECIALLY IN TOMATOES IN THE GREENHOUSES.

OTHER THAN THAT, PRETTY CLOSE TO ORGANIC.

I DON'T SAY THAT I AM ORGANIC BECAUSE I'VE NOT GONE THROUGH THE PROCESS.

>> I'VE MET A LOT OF PEOPLE WHO WERE THE SAME ALMOST AS CERTIFIED BUT THEY DON'T HAVE THE TITLE OF CERTIFIED.

BUT THAT'S OK. AS LONG AS IT'S GOOD.

>> IS FRESH.

>> AND ITS FRESH.

THAT'S THE END RESULT.

EVEN THE CERTIFIED FARMERS USE PESTICIDES.

>> YEAH, THERE ARE CERTAIN ONES ALLOWED.

>> THEY CAN'T BE A TREMENDOUS AMOUNT.

I WANT TO THANK YOU FOR HAVING US HERE ON THE FARM TODAY AND SHARING EVERYTHING THAT YOU HAVE AND GIVING US ALL OF THIS INFORMATION.

APPRECIATE IT.

>> OK. >> THANKS.

WE ARE DOWN IN MICHIGAN, RHODE ISLAND, AND I AM HERE AT THE KIDS FORM WITH GINA AND LAUREN THE OWNERS OF THE FARM.

HOW ARE YOU DOING?

>> GOOD.

>> YOU HAVE SOMETHING THAT IS A LITTLE BIT UNUSUAL YEAR.

YOU ARE GROWING SEVEN GREENHOUSE IS.

YOU ARE DOING A LOT OF EXPERIMENTS.

GROWING UNDER SOLAR PANELS.

I'VE NEVER SEEN ANYBODY DO THAT BEFORE.

YOU HAVE AN ARRANGEMENT WITH THE COMPANY WHERE YOU ARE EXPERIMENTING TO SEE OUR MUCH SUNLIGHT IT WILL GET UNDERNEATH THE SOLAR PANEL.

>> YES.

PEOPLE LOOKING INTO GOING INTO SOLAR, WEIRD A LOT OF -- WE'RE LOSING FARMLAND TO SOLAR.

I ALSO REALIZE WE ARE STARTING TO PUT A LOT OF HABITAT ON THE SOLAR PANELS.

IF WE CAN RACE THAT, WHY CAN'T WE RAISE VEGETABLES AND PRODUCE?

GINA AND I APPROACHED ONE OF THE DEVELOPERS AND MASHED IF THEY WOULD BE INTERESTED IN PARTNERING WITH US TO DO RESEARCH AND SEE WHAT CROPS WE CAN SUCCESSFULLY GROW ON SOLAR PANELS.

>> THAT IS A GREAT IDEA CAN MY THING.

HOW MANY YEARS HAVE YOU BEEN IN THIS LOCATION?

>> THIS WOULD BE 12 YEARS.

>> YOU WENT TO COLLEGE AND HAVE A DEGREE FROM THE UNIVERSITY OF RHODE ISLAND.

>> I STARTED OUT AS A PRE-VET MAJOR AND ENDED UP WITH A DEGREE IN ANIMAL SCIENCE AND SECONDARY EDUCATION AND AGRICULTURE.

>> AGRICULTURE.

OK. LAUREN, YOU GOT YOUR EXPERIENCE FROM WORKING ON FARMS.

>> WHILE I WAS STILL IN HIGH SCHOOL, I WAS WORKING AS A SUMMER JOB AT A LOCAL FARM, AND AFTER I GRADUATED HIGH SCHOOL, WENT TO FULL-TIME WORKING FOR THEM.

WAS THERE FOR QUITE A FEW YEARS.

WORKED FOR A COUPLE OF FARMS UNTIL I HAVE THE OPPORTUNITY TO BUY DISPLAYS.

--THIS PLACE.

>> YOU DO VEGETABLES, TOMATOES, CUCUMBERS, EGGPLANT.

>> PEPPERS, ARUGULA, KALE, MIXED SALAD GREENS, LETTUCES, SCALLIONS.

>> RADISHES, HERBS, EDIBLE FLOWERS.

>> OK, SO IN THE SPRING TIME, YOU WILL HAVE YOUR ANNUAL FLOWERS THAT YOU SELL.

BASKETS.

>> HANGING BASKETS, VEGETABLE TRANSPLANTS.

>> HOWEVER, YOU GROW YOUR SALAD GREENS INSIGHT I HEATED GREENHOUSE AND YOU GO YEAR-ROUND.

SEVEN GREENHOUSES GROWING YEAR-ROUND.

YOU ARE EXPLAINING YOU CAN HAVE A TURNOVER.

>> ON SALAD GREENS FROM SEED TO HARVEST FROM AS LITTLE AS THREE TO FOUR WEEKS, AND SUMMERTIME, AND FORTIFY WEEKS IN THE WINTERTIME.

THE GREENHOUSES TURNING OVER EVERY FOUR WEEKS.

>> THAT'S TERRIFIC.

PEOPLE CAN COME HERE IN THE WINTER AND GET FRESH GREENS INSTEAD OF GOING TO A LOCAL GROCERY STORE, WHERE THEY ARE COMING FROM WHO KNOWS WHERE.

>> NOT ONLY FRESH, BUT FRESH-PICKED THIS MORNING.

>> NUTRIENTS ARE STILL THERE.

THEY WILL HOLD UP FOR A LOT LONGER THAN BUYING SOMETHING THAT IS IN REFRIGERATOR SOMEPLACE.

>> WE HAVE TAKEN THAT WEEK OF TRAVEL TIME FROM FARM TO MARKET SHELF OFF OF THE PRODUCT.

>> I DON'T THINK PEOPLE REALIZE HOW IMPORTANT IT IS, ESPECIALLY WITH THE GREENS.

WHEN YOU ARE BUYING THEM IN PLASTIC CONTAINERS AND THEY ARE REFRIGERATED, THEY ARE AUTOMATICALLY STARTING TO LOSE ITS ORIGINAL VALUE AND FRESHNESS, AND THEY SPOIL FAIRLY QUICKLY.

>> WE FIGURE FROM AUGUST TO SPOILAGE POINT IS A WEEK AND HALF -- HARVEST TO SPOILAGE POINT IS A WEEK AND A HALF TO TWO WEEKS.

WHEN YOU ADD IN PACKING AND TRAVELING AND HANDLING, YOU LOSE WHAT YOU BUY IN GROCERY STORE, YOU LOSE ALMOST A WEEK.

>> THEY MUST TAKE AT LEAST A WEEK TO GET HERE FROM FLORIDA.

>> ALSO FACTORS INTO HOW IT WAS HANDLED, HOW MUCH TIME DID IT TAKE TO GO FROM BEING PICKED INTO THE REFRIGERATOR TO BEING PACKED.

DID IT COME OUT FOR SHIPPING AND GO BACK IN?

ALL THAT BREAKS ON THE QUALITY OF THE VEGETABLE.

HERE WE PICK FIRST THING IN THE MORNING AND IT GOES IMMEDIATELY AS THE REFRIGERATOR AND IT STAYS THERE UNTIL YOU TAKE IT OUT >> AND BRING IT HOME.

YOU ARE EXPERIMENTING WITH THIS ALONG WITH THE SOLAR COMPANY.

YOU ARE GOING TO TRY TO SEE WHAT THE GROWTH IS LIKE UNDERNEATH THE PANELS.

>> YES.

>> FOR THE NICE THING ABOUT THIS IS SUSTAINABLY IT IS PRODUCING ELECTRICITY FOR YOU TO RUN YOUR GREENHOUSES YEAR-ROUND, WHICH IS A WIN-WIN SITUATION.

AND I HAVE BEEN SAYING FOR A LONG TIME THAT I THINK AS THE WEATHER CLIMATE CHANGES, FARMERS WILL NEED TO START GROWING YEAR-ROUND IN GREENHOUSE IS, AND IF THE SOLAR HAPPENS TO BE AN ANSWER FOR PRODUCING THAT AS OPPOSED TO BURNING WOOD FUEL FOR GAS IT IS GOING TO BE A LOT LESS EXPENSIVE.

>> YES, IT IS.

IF WE CAN DO IT IN THE SUMMER MONTHS AND NOT LOSE THE LAND TO OTHER PRODUCTION AND BE ABLE TO GROW CROPS UNDER IT, IT WILL GIVE US THE DUAL RETURN ON THE LAND, WHICH CAN MAKE IT FEASIBLE FOR US.

>> WHAT KIND OF CROPS ARE YOU GOING UNDERNEATH SOLAR PANELS?

>> WE STARTED WITH THE THINGS WE STUPIDLY SUCCESSFULLY GROW IN THE WINTER -- LOWER LAKE CONDITIONS, MIXED GREENS, SWISS CHARD, ARUGULA, THINGS OF THAT NATURE.

SUCCESS WAS BETTER THAN WE ANTICIPATED ON A LOT OF THOSE THINGS.

WE ARE EXPANDING INTO SOMETHINGS -- >> VEGETABLE PLANTS.

>> WE DO OUR OWN COMBINATION BASKETS.

RATHER THAN BY ALL THE RECIPES THAT THE GROWERS ARE OFFERING.

>> RECIPES, FOR INSTANCE?

>> A LOT OF THE PLACES WHERE YOU BUY WILL SEND YOU PLUG THAT HAVE TWO OR THREE CUTTINGS IN THE AMOUNT OF TIME.

NOT BEING SATISFIED WITH THE COMBINATIONS THEY PUT TOGETHER, WHICH REACHED THAT INTO OUR OWN.

EVERYTHING YOU GET HERE IS UNIQUE.

IT IS NOT 100 OF ANY ONE THING.

THERE IS TWO OR THREE.

>> THAT'S NICE.

YOU REALLY DON'T COME FROM A FAMILY OF FARMERS.

>> NOT IMMEDIATELY.

>> YOUR GRANDFATHER WAS MORE OF A GENTLEMAN FATHER.

>> YES.

YOU HAD A LITTLE GARDEN -- DO YOU ENJOY THE LIFE YOU ARE LEADING IN FARMING?

>> IMMENSELY.

>> WOULDN'T TRADE IT FOR ANYTHING.

>> YOU HAVE BEEN DOING IT FOR ABOUT 12 YEARS AND YOU HAVE A COUPLE OF SONS WHO ARE YOUNG.

DO YOU THINK THEY MIGHT STAY IN THE BUSINESS?

>> NO FAR THEY SEEM TO ENJOY IT.

>> A LOT OF HANDS-ON STUFF FOR YOUNG PEOPLE.

>> THE CHALLENGE FINDING A WAY TO MAKE IT BE ECONOMICALLY WORTHWHILE TO TRY TO STAY INTO IT.

>> YOU GOT SOME CHICKENS, I NOTICED.

ANY PLANS FOR GOING ANYTHING DIFFERENT THAT YOU ARE NOT GROWING CURRENTLY?

>> EVERY YEAR WE TRY NEW VARIETES OF DIFFERENT CROPS.

WE ARE VERY SPACE-CHALLENGED.

WE HAVE EXPERIMENTED WITH A LOT OF DIFFERENT THINGS OVER THE YEARS AND WENT BACK TO THE THINGS WE CAN GROW WELL.

IT DOESN'T MAKE SENSE TO GROW SOMETHING IF IT IS NOT GOING TO A FOR ITSELF.

>> THAT MAKES SENSE.

>> WOULD TEND TO HAVE SHIED AWAY FROM ROOT CROPS BECAUSE WE ARE NOT GROWING IN THE GROUND.

>> YOU NEED MORE SPACE, TOO.

>> WE NEED MORE SPACE AND EQUIPMENT TO HARVEST.

ANYTHING THAT WE CAN GROW VERTICALLY OR DOUBLE CROP IN A SPACE -- >> I LIKE THE IDEA OF GROWING VERTICALLY.

A LOT OF FARMERS ARE TURNING TO THAT EVEN IF IT IS A BIT OF WHAT THEY DO.

IT ALSO SEEMS TO BE VERY SUCCESSFUL.

LOOKING AT THE SIZE OF THE TOMATOES, THEY LOOK VERY HEALTHY.

DO YOU GROW A PARTICULAR TYPE?

>> WE DO SEVERAL VARIETIES, PREDOMINANTLY SUPERSECRET BEEFSTEAK TOMATO.

>> I NOTICED IN YOUR FARM STAND YOU CARRY PRODUCTS FROM OTHER FARMERS.

WHAT ARE YOU CARRYING -- >> NARRAGANSETT CREAMERY.

WE HAVE THEIR CHEESE.

AND PROPS WE DON'T GROW LIKE SOME OF THAT CROPS WE DON'T GROW LIKE HIM MOTHER FRUIT CROPS.

SWEET CORN WE BRING IN.

>> YOU HAVE A NICE SIZED STAND, I THINK, CONSIDERING THE AMOUNT OF SPACE.

YOU ARE GROWING YEAR-ROUND.

YOU HAVE MORE MEMBERS IN THE CSA AND THE WINTER THAN DURING THE SUMMERTIME.

>> IN THE SUMMERTIME THEY DON'T NECESSARILY NEED TO BRING IN PRODUCE.

IN WINTERTIME THEY DON'T THEY STILL WANT TO HAVE ACCESS TO THE FRESH PRODUCE.

OUR CUSTOMERS CAN CHOOSE THE SIZE AND IT IS NOT A SET AMOUNT.

THEY CAN TAILOR IT TO THE NEEDS OF THE FAMILY AND AT THE OPTION OF INCLUDING EXPERTISE AND IT.

IT IS EASY TO BUDGET FOR FOR CUSTOMERS AND US.

YOU CAN COUNT ON EXACTLY WHAT YOU'RE GETTING EACH WEEK.

IT CHANGES, IS NOT THE SAME PRODUCT EVERY WEEK, AND IT CYCLES THROUGH THE SEASONS.

OUR SEASONS ARE OFF OF THE FIELDS.

WE CAN HAVE SOME CROPS READY BEFORE AND SOME CROPS READY AFTER.

WE'RE NOT QUITE AS TIED TO THE WEATHER.

>> THAT IS A BIG PLUS.

>> THAT BECOMES PART OF OUR NICHE, THAT WE ARE NOT TIED TO THE OUTSIDE CLIMATE CONDITIONS.

WE CAN HAVE SQUASH AND CUCUMBERS AND TOMATOES EARLY AND WE CAN HAVE THEM LATE.

LAST YEAR WE PICKED UP TOMATOES UNTIL CHRISTMAS.

>> I THINK THAT MAKES A BIG DIFFERENCE.

DO YOU DO ANY WORK WITH CHEFS?

>> WE DO.

>> WE KNELT DIRECTLY TO THEM.

>> ANY PLANS IN THE FORESEEABLE FUTURE WITH TRYING SOMETHING NEW ?

>> LEE WOULD LOVE TO ADD AN ONLINE ORDERING COMPONENT SO WE CAN HAVE CUSTOMERS SIMILAR TO THE OTHER SERVICES OUT THERE SO OUR REGULAR CUSTOMERS WOULD BE ABLE TO GO ONLINE AND ORDER WHAT THEY WANTED AND SHOW UP AND HAVE IT READY FOR THEM.

AS WE GROW -- THE CSA WAS THE LAST MAJOR THING WE ADDED ON, AND AS WE HAVE MORE CUSTOMER TRAFFIC, WEWORK FOUNDER, HOPEFULLY WE WILL BE ABLE TO ADD THAT IN AS WELL.

>> SEEMS LIKE YOU HAVE A LOT GOING ON.

THANK YOU FOR HAVING US COME OUT HERE TODAY.

[CAPTIONING PERFORMED BY THE