Is it a crime to eat a fresh off-the-vine tomato in early winter ? Not if it is grown locally without insecticides or herbicides, like those sourced from the hydroponic greenhouse of Berks County’s Butter Valley Harvest. Bursting with extraordinary flavor while appearing beautifully plump and juicy, the close-to-home produce allows for local supermarket selections to, nearly all year long, pop in palate-pleasing perfection.
Butter Valley Harvest, located off of Route 100 in Bally, broke ground in august of 2008 as a hydroponic farm maintained by father and son, Kenneth and K. Ryan Ehst, who strive to offer a much better alternative to the area-wide produce supply that is notoriously shipped in from out of state, and sometimes, out of the country.
Together, with a three-bay greenhouse, their 120-acre Ehst homestead farm—which dates back through 10 generations of the family, acting in the past as a soybean, alfalfa, grain, and dairy farm—now possesses their modernized operation in the making.
“I always loved the land and respected it,” said K. Ryan, in regards to his local upbringing. “It is cool to see that another generation is continuing on the farm. We preserved the land around 1990, so it will never be developed.”
K. Ryan, educated at Eastern Mennonite University in Elementary Education, as well as at Virginia Tech in Marriage and Family Studies, resided outside Washington, D.C. before joining his father to premiere Butter Valley Harvest. However, prior to his immediate family’s move, he was intrigued by environmental farming practices, researching hydroponic gardening with a hobby kit, which he said was “essentially a bucket.”
Around the same time, in 2007, Kenneth retired from his career as a biology teacher at Pennridge School District, one he held for over 35 years.
“It all happened so fast,” revealed K. Ryan. “By April of 2008, our greenhouse was up, and loans were signed. it was almost like a game. i wanted this farm to be local and provide products for my neighbors.”
With no soil in a hydroponic greenhouse, the duo’s form of farming captures and recirculates water to the roots of their plants. “We remove the need for soil because we bring in purified nutrients that are dissolved in water,” he said. “Without soil-borne diseases and agents, we do not need chemicals to treat our plants.”
Appreciating the cleanliness of the technology responsible for hydroponic farming, the family-run business is without the stresses that many local farmers must consider when working with outdoor agriculture. “We are able to control so much,” he continued. “Modern technology does so much for the modern farmers.”
Keeping tabs on temperatures and conditions thoroughly throughout BVH’s three-bay greenhouse, as well as running regular walk-throughs and tests in their 88-by-136-foot space that also makes use of geothermal energy, the Ehsts are keen in constantly learning better ways of efficiency and enhancements with their craft.
“It is rewarding every day to see the quality of our products, working with stores, and meeting the people who enjoy them,” said K. Ryan. “Our operation is unique, and we enjoy the direct customer contact.”
Not only is Butter Valley Harvest an admirable hub for beefsteak tomatoes, but they also grow herbs, cucumbers, and multiple varieties of lettuce, including butterhead lettuce, baby bok choy, watercress, and arugula. While you can source their selection that is vibrantly two years in the making at their own on-site, year-round market (open Wednesdays from 2.30 until 5.30 p.m., and Saturdays, 9 a.m. to 1 p.m.), you may also spot the Butter Valley Harvest logo on produce at your local Redner’s Markets and at select Wegmans Food Markets.
