Edible vegetables (mostly leafy greens such as spinach, chard, lettuces) are grown in a hydroponic system using a plastic “tote” with a lid and monitored for pre and post EC (electrical conductivity) and pre and post pH.

Each tote is filled with a mixture of water and liquid fertilizer. The tote lid has six to eight openings that hold a hydroponic growth cup. Vegetable seeds are started in a traditional tray filled with a soilless medium and are transplanted once they have established; or seeds are started directly in a fibrous cube medium within the hydroponic growth cup.

The roots grow through the bottom and sides of the growth cup to reach the water/fertilizer solution. In the study, the totes are placed on a growing table in one of the greenhouses. Shortly, leafy greens emerge, converting carbon dioxide to food for the plant, which in turns produces a tasty green and healthy treat.

This economical and practical option is a great way for the home gardener or classroom teacher and students to learn and experiment with simple hydroponic food production.