Greenhouse Growing Throughout the Winter with Pete’s Living Greens


Greenhouse growing goes back three generations beginning in Holland for the Overgaag Family, founders of Pete’s Living Greens. The family’s tradition, now passed on to the employee owners, of greenhouse hydroponic growing allows us to grow your favorite Pete’s Living Greens products with consistent uniformity year-round.

Inside Hollandia Produce's Greenhouse Growing Practices

How do we do this?

For most farms, the colder temperatures and shorter winter days marks a shift in crop production. However, for us this is not the case. While our growing cycle is mildly affected by seasonal changes, all of our greens are produced hydroponically in state-of-the-art greenhouses where we control light, pests, temperature, humidity, and nutrients. Hydroponics, “is a method of growing plants using mineral nutrient solutions, in water, without soil.” 

Though we may not face some of the same challenges as other growers, we still are mindful of our company’s carbon footprint. One way we’ve accomplished this is by updating our fleet trucks. They are designed to be aerodynamic in order to reduce fuel consumption, which consists of cleaner burning natural gas. Our fleet’s refrigeration units, that keep our greens fresh, are hybrid-electric, releasing less CO2 into our atmosphere.

From growing to delivery, we continue to find ways in which we can become an increasingly sustainable business. And whether it be rain, shine, snow or sleet, we provide excellent and quality products to our consumers while utilizing environmentally-friendly practices.

Veggies are the New Center of the Plate Attraction


A plethora of fresh summer vegetables ranging in colors of yellow, orange and greenThe term “center of the plate” is being tossed around in kitchens and restaurants across the country. Lately, the phrase isn’t referring to flank steak with au jus or roasted chicken. Instead, chefs and amateur cooks have experimented by moving vegetables to the forefront of our meals while shifting meat to a supporting role.

Part of the reason for this change is the increasing interest in reducing one’s carbon footprint. Individuals can take charge by consuming more local produce (about 11% of the greenhouse emissions involved in food production are linked to food transportation) and limiting their meat and poultry intake to a few times per week. According to the United Nations’ Food and Agriculture Organization, the livestock industry is responsible for 14.5% of greenhouse gases while vegetables have a significantly less impact.

Eggs, Quinoa and Butter Lettuce
Image by: Lidia Haddadian

Want to try veggie-centric meals that are good for the environment yet filling and delicious? While perusing social media channels, you can find “green” recipes that range from elaborate to simple. If you’re in need of a quick weekday dish, combine protein-rich eggs and quinoa on a bed of our Living Butter Lettuce as foodie Lidia Haddadian dreamt up. It’s a great meal that is easy on both your waistband and wallet!

If you’re looking to create not only a tasty dish but also a beautiful one, look no further than to Petit World Citizen’s Cauliflower Steak. Frying or roasting the cruciferous veggie allows its thick stem to become tender and meaty. Add our Living Watercress (a cruciferous cousin) for a flavorful dinner that is chock full of vitamins D and C.

Begin experimenting at home with the plethora of vegetables that are in season this month. The seasonal food guide is a great reference for locating which produce is in season in your own region. Pair your favorites with our versatile Live Gourmet® Living Butter Lettuce or superfood powerhouses Live Gourmet® brand Living Upland Cress and Grower Pete’s Organic brand Living Watercress for a one-of-a-kind herbivorous dish!