Chef's Harvest Genovese Basil

Matt Yoder’s interest in growing things started in childhood and eventually became Chef’s Harvest. He built the lettuce business through research, formal training, and work with the Ohio Agricultural Research and Development Center and Ohio State University Extension.

His lettuce grows hydroponically in a system supplied by five natural springs on his land. The greenhouse operates without electricity piped in, reflecting Matt’s Amish practices and the particular system he developed for the farm.

For lunch, try the lettuce with sliced cucumber, a little cheese, and a dressing you like. Or tuck a few leaves into a sandwich. Give it a place in the meals you already make, and see which use becomes the regular one.