The following crop varieties are grown now, or are planned for the future. 1. SALAD CROPS
Leaf Crops Oriental vegetables
Gail Lan, Pea Tips and shoots, Shen Choi, Bok Choi, Bok Choi shoots, Mei Qing Choi, Shunggiku, Shanghai shoots, Komatsuna
Spring Mix, Romaine, Batavian – Green, Batavian – Red, Butterhead, Green Leaf, Green, Green Oakleaf, Red Leaf
Smooth Leaf, Savoy Leaf
Chinese, Red, Green
White, Green, Multi
Mustard, Turnip, Purple
Red Bunching, White Bunching
White Globe, Red Globe, Multi Color
Radish White Long
Beet Leaf, Cylindrical
Alfalfa, Broccoli, Garbanzo (Chick), Lentil, Mung Bean, Pinto Bean
Mini tomatoes, Zucchini, Cucumber, Squash, Bush Beans, Strawberries
Snap Dragon, Pansy, Lily, Nasturtium, Day Lily, Bachelor Button, Diantha, Calendula
Opal, Lime, Rubin, Anise, Genovese, Sweet, Spice, Lemon
Lemon Thyme*, Thyme* Lemon Grass*, Stevia*, Arugula, Dill, Parsely*, Cilantro*, French Tarragon, Chives, Sweet Marjoram, Lovage, Watercress*, Lemon Balm
* In top 12 list of herbs surveyed in California restaurants and our own priorities
** Herbs are sold in bags or as living “mats” (8” x 10” / 20 cm x 25 cm); mats are a new development and can contain up to 24 living plants that can last indefinitely or until used.
Chamomile, Artemisia annua, Pyrethrum, Cayenne, Garlic, Tumeric, Oregano, Milk Thistle, Aloe, Pyrethrum, Ginko, Black Cohosh, Garlic, Hawthorne, Ginger, St. John’s Wort, Dandelion, Saw Palmetto, Maca, Damania, Borage, Evening Primrose, Capsaicum, Cayenne, Turmeric, Milk Thistle, Aloe
Aromatic or Medicinal Oils
Lavender, Oregano, Peppermint, Bergamot, Rosemary, Lemon, Rose, Grapefruit, Chamomile, Clary Sage, Lemon Grass
Mint, Peppermint, Chamomile, Mate, Sage
2. BAGGED SALADS, READY TO EAT
Bagged salads are packed in sealed zip lock poly bags. The standard bag is 9” x 12” containing 10 oz (280 g). Larger bags will be used for bulk quantities.
Bagged salad varieties to date:
Spinach and Herb, Greens and Turnip, Beet Tops and Slices, Italian Broccoli, Chinese Greens, Savoy Spinach and Herb, Winter Spinach, Chinese Stir Fry, Lettuce Leaf Mix, Algonquin Mix, Caesar, High Calcium Greens, Greens and Herb, Mesclun or Spring Mixes, Spinach and Basil, Iron Mine, Crucifer Mix, Kid’s Mix
3. EMA JUICES
EMA (Electrolyte, Mineral, Antioxidant) is made from the juices of the roots and greens of production crops and grain grass crops. It is a combination of living nutrients, in dense form, and the health giving benefits are documented and profound. They are described in the Health section of this website.
EMA: Dark green, and full of living nutrients.
Elemental and Biocombined Minerals
Dietary minerals are available in two basic forms; elemental and biocombined. Elemental forms are available in the diet as inorganic molecules (not combined with carbon); ex. calcium carbonate, magnesium sulfate. Elemental minerals are absorbed only up to 10% in digestion (unless converted into bio available forms by gut bacteria. Minerals are essential for good health and a healthy immune system which functions to combat infections and cancers.
Elemental forms are taken up by plant roots and combined with carbon molecules in the plant to form part of the living plant. These are the biocombined elements that are absorbed 100% by digestion. It’s the best way to ingest minerals.
We offer minerals in both forms. Elemental forms are found in “blender minerals” that can be used in blender mixes, hot cereals, cakes, muffins, soups, stews, etc. The intake is about 2.5 grams per day per person and is a low cost alternative to expensive supplements.
Biocombined forms are found in all the crops we grow and total 52 minerals. It is also found in our juice drink, EMA, which is short for Electrolyte, Mineral, Antioxidant.
- EMA is a chlorophyll based juice, cold pressed, unpasteurized, and “alive” with 52 biocombined minerals
- refer to health.saladacres.net > EMA for a full description
- taken as 6-10 fluid ounces per day
- available as flavored, mineral enhanced, iron +
4. LARGE ROOT CROPS (OR FIELD CHANNEL CROPS)
Large root crops would be grown in field channels, or in modified greenhouses. Environmental controls are not as concise as in greenhouses. Typically these crops have a longer growing cycle, and are heavier than greenhouse crops.
1. Starch crops and grains: taro, potatoes and yams, and grains such as rice
2. Trees and bush crops: Blackberries, blueberries and raspberries, apples, citrus, palm, cocoa, teas and coffee
3. Vine: grapes, tomatoes, cucumbers, eggplant
4. Melons and squash
5. Forage crops: alfalfa
5. PROPAGATION AND TISSUE CULTURE
Plants are propagated (multiplied) by seeds, cuttings, layering, grafts, divisions, and tissue culture. Most of our varieties are started from seeds, however the use of tissue culture will increase because the opportunities are profound.
Tissue culture is the established science and art of starting plants from tiny pieces of a living plant and growing it large enough to be transplanted for full growth. The start of the process is in test tubes where the starting plant tissue from a living plant (explant) can be as small as .1 mm. The explant can start the multiplication of 1 to a million or more clones, or exact replicas of the original plant. The clones are pure, and virus free. When a piece of a plant is placed in the tiniest of greenhouses, a test tube, it will appear to perform miracles. In the absence of microorganisms and in the presence of a balanced diet of chemicals, that bit of plant will produce tiny replicas of its single parent. It will produce the replicas in incredible numbers, so numerous that they must be divided repeatedly and frequently to survive.
Plants have the natural ability to reproduce themselves by asexual means, or vegetatively. There is no mixing of gene traits which occurs naturally in sexual reproduction within flowers. Vegetative reproduction is the basis for multiplication in vitro (in glass), or tissue culture, and is a natural phenomena. Vegetative reproduction, whether occurring naturally or through human intervention, is initiated in stems, roots, and leaves. The same multiplication and growth initiating factors which occur in tissue culture, occur in nature and in the greenhouse. No new phenomena have been invented.
The advantages of tissue culture are speed and reliability of reproduction. Tissue culture saves an enormous amount of the preparation and daily care required by cuttings and seedlings. Between transfers (dividing plant cultures in test tubes because they have multiplied) of between 2-6 weeks there is no need to tend the cultures other than casual watching.
However, field conditions must be right (temperature, water, sunlight, soil condition) for transplanting tissue cultured plants (plantlets) – in other words the right season. Scheduling production to match the season can be a problem. Also, the chances of transplant survival in the field can be an expensive gamble, especially as the weather gets more unpredictable.
We will have our own tissue culture lab to grow millions of plantlets for transplanting. Our magnificent advantage is our ability to further grow plantlets in our climate controlled range nurseries and ranges. We have no seasons. The “Buzzard” biomass boiler produces the heat and electricity to the tissue culture lab and ranges and keeps operating costs low. We can conceivably do forests, orchards, olive groves, fields of crops, and ranges full of nutriceuticals.
We will grow seed crops for our own supply and resale.