As the seasons shift in Georgia, some crops exit while others enter. However, there are innovative methods to maintain a steady supply of fresh produce, and it’s not just traditional farmers who are benefiting from these techniques.
Chef Michael Fakih, from Wellstar Health, demonstrates this innovation in a unique setting. “We start with a fresh olive oil,” he explains, adding, “A little garlic, about a quarter teaspoon.”
Fakih isn’t working in a conventional restaurant kitchen; he’s preparing meals at Wellstar Health, which also operates Wellstar MCG Hospital in Augusta.
As he mixes ingredients and prepares an Italian dish, the room is filled with enticing aromas. Many of the ingredients used are not purchased from a store but are grown on Wellstar’s property.
Patrick John, also known as the “Wellfarmer,” manages this hydroponic farm. “My first job was at Kmart in the garden center,” he recalls. Now, John runs the hydroponic farm that supplies fresh produce for the hospital.
“I don’t even feel like I’m working,” John says as he inspects the greens growing inside a 40-foot shipping container. “I’m just doing something I love.”
The farm has been operational for over a month, producing nearly 200 pounds of greens weekly. It uses 90% less water compared to traditional farming and grows 2.5 acres of greens in just 325 square feet.
John tends to various plants, including Tropicana leaf lettuce, summer crisp lettuce, red leaf lettuce, basil, and arugula.
The hydroponic farm operates with minimal waste and efficient logistics. “There’s no waiting four or five days for delivery,” Fakih notes. “The produce is fresh. From John’s farm to the kitchen, it takes 30 seconds.”
What is not used at the Marietta location is packaged and sent daily to over 300 Wellstar facilities, serving both staff and patients.
“The flavor and quality of the oils are incredible,” Fakih adds.
