rev-digital-FINAL-PRESS-2023-PAGES-AHCC-QUARTER-BLEED - Flipbook - Page 16
B
y the fall of 2020, we had written a business plan, secured start-up
funding in the form of a $200,000 grant from the Northern Ontario Heritage
Fund Corporation, which we had to match, and we had broken ground on
our new facility. When I think about how much we accomplished to get
things started in those few months, it’s kind of hard to believe. We were in
construction all through 2021. During that time, I continued my research,
visiting other farms, deciding on equipment and technologies we would use,
making connections with others in the field, while Robin continued to work
remotely, paying the bills while we got this venture going. In the winter of
2022 we were completing construction and installing equipment, including
unique vertical towers designed and built by Dave Hodder at Waveform
Plastics in South River. Dave has been a valuable collaborator and a very
inspiring example of the talent available in the Almaguin Highlands.
In May 2022 we planted our first seeds, our first babies being harvested in
the early summer of last year. We started supplying a couple of supportive
local grocery retailers and maintained a booth at the very vibrant, yearround Farmers’ Market in North Bay. Our team has expanded to include
Daniel Blue, an experienced horticulture specialist from Magnetawan. And
we continue to recruit for individuals with unique contributions to bring to
our growing business. We are now very much in expansion mode as we work
hard to increase our capacity, putting up more towers to meet the demand
for our produce. This summer, you will find our salad blends, herbs and leafy
greens in many more stores and restaurants throughout Almaguin, as well
as North Bay, Parry Sound and Muskoka.
But what drives us to work so hard at this project? Fresh, tasty and nutritious
produce is in trouble in our stores and restaurants. We have all seen it.
Whether it is buying a bag of greens and having it go bad in the fridge before
you can use it, or going to a nice restaurant and being disappointed when
the salad features the same old limp and tasteless greens. Produce often
comes from thousands of miles away and is far from peak freshness and
nutrition by the time we get it. Drought and flood conditions in the U.S. have
Chef quality produce
vertically grown, year round
pesticide free in Sundridge
and will continue to disrupt the supply. There are solutions to ensure we
have access to the freshest, tastiest and most nutritious produce. We are
committed to being part of the solution.
And it’s working! The feedback we receive about our vegetables is truly
inspiring. People can’t believe the taste. It’s because we’re not used to such
fresh vegetables, unless we grow them ourselves. And the way we grow,
the plants receive optimal conditions to be the absolute best they can be.
Nutrients, water, humidity, temperature, air flow and light are precisely
calibrated and automated. And because of our controlled environment,
there is no need for the use of pesticides. But getting them to customers at
Find us on
peak of freshness is key. We want everyone to have access to chef-quality
produce, year-round.
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email: marqueefarm@gmail.com
phone: 705-303-5202
