Growing sustainably: a look inside the VanderHout family’s cucumber business

Owners Jan and Dale VanderHout rely on innovative practices like biological pest control, biomass heat and a recirculating water system to keep the 27-acre Beverly Greenhouses growing.
Highlights
Staging plants at two to four weeks apart provides continuous supply
Wood biomass as a main fuel source displaces fossil fuels
Biological pest control teams monitor plants daily
State-of-the-art packing facility can handle 144,000 cucumbers in a day