RAISE GREENHOUSE VEGETABLES AS CASH CROPS

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In my opinion, at least, anything smaller than 3,000 square feet would hardly be worth building, because the net profit realized from such an operation would make a very minor contribution to a family's income., Many growers actually plan ahead when they build the first structure . . . in order to allow for the construction of additional houses as they become economically feasible.

When estimating construction costs, don't forget such features as large-diameter down spouts and drainpipes to carry rainwater off the roof and into covered, lined ponds. A dependable supply of water that has low to moderate pH and is free of pathogens will become more and more valuable to you as your costs rise. Furthermore, by placing plastic canopies over these ponds, you can trap solar energy and preheat the water.

It's wise to include the cost of drilling a well (if it's allowed in your area) in your budget calculations, too . . . although ground water may need to be treated for greenhouse use. Should it turn out to have a high pH, for example, it'll need to be buffered if it's to keep fertilizers in solution. Well water will also need to be preheated when used during the winter months . . . while lake or pond water can require acidification and filtering for pH modification and for the control of algae and pathogens.

WAYS TO SELL WHAT YOU GROW

Of course, the most successful greenhouse operators not only take pleasure in producing their vegetables, but also enjoy marketing them. I spoke to a professional hothouse gardener who pretty much summed up the prevailing attitude: When asked what he liked most about his business, he said, "Counting the money."

At the moment, greenhouse owners are unable to turn out enough vegetables to meet the demand . . . so an enthusiastic marketer will have little or no difficulty selling everything he or she produces at a good profit. Still, the situation is changing, and it would be wise to study the local competition closely before investing.

And, though it's possible to sell your produce through alternative channels-farmers' markets, roadside stands, tailgate trucks, gourmet restaurants, and the likethere's really no need to tap those outlets. Supermarket buyers will usually take everything you can produce — week after week — and at a good price, too.

Don't let the seasonal availability of field-grown produce — at low market prices — force you into taking a less than usual sum for your greenhouse vegetables. Timid growers will sometimes permit themselves to be manipulated by supermarket buyers at such times, and then often discover that, although the price they were paid for the produce was lower than normal, the retail price at the store remained the same. You can demand a good fee because you are — in a sense — guaranteeing your clients the production of predictable amounts of consistently high-quality produce . . . standardized and packed to meet the needs of the stores, delivered promptly after harvest, precooled, attractively packaged, and labeled prominently as "greenhouse grown".

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