Chicken Salad & Chef Brooks visits Ozark All Season Farm

- Chicken Salad & Chef Brooks visits Ozark All Season Hydro-Farm

Chicken Salad
4 Tyson Boneless Skinless Chicken Breasts, cooked & diced
4 celery stalks, diced
1 cup mayonnaise
2 splashes hot sauce
1 tablespoon apple cider vinegar
1 cup cranberries
½ small red onion, diced
Tone’s® Salt & Pepper to taste

•Combine all the ingredients in a medium bowl and toss well to blend.
•Season to taste with Tone’s® Salt & Pepper.
•Chill 1 hour before serving.

Chicken must be cooked to an internal temperature of 170 degrees and 180 degrees for bone in raw chicken products.

Chef Brooks visits a local hydro-farm, Ozark All Season Farm.

“Ozark All Seasons intends to provide Northwest Arkansas chefs and home consumers with year-round production of fresh, nutrient dense, pesticide-free lettuce, salad greens, and microgreens at a level of quality and reliability not available previously. With one eye on quality and the other on the environment, our low carbon footprint operation marks a new era in the local production of high-yielding vegetables that minimizes the use of fossil fuels and synthetic chemicals, maximizes water and fertilizer use efficiency, increases freshness and nutrition, and bolsters the local economy.

Our farm was conceived and developed to be a small part of a world-wide revolution in agricultural production systems. Reliance on the fossil fuel and chemical-dependent systems of large-scale agriculture that produce food that contains abundant energy (calories) but little nutritional value has suppressed small, local farms producing nutrient dense foods that are more expensive to eat. Producing close to the consumer is sometimes difficult though, as land is expensive and of variable quality, water equally so, and winter and summer climate extremes of almost any region dictate indoor growing if local products are to be available year-round. But heating and cooling greenhouses with fossil fuels has become prohibitively expensive in most regions, and even those that are able to pull it off are still dependent on oil prices for economic viability.

Scientists and growers around the world are working to develop green-energy greenhouses that would allow structures with low carbon footprints to be placed close to or in urban centers, eliminating much of the fossil fuel costs associated with transportation and cooling, and providing a fresher, more nutritious product to consumers. Fruits and vegetables produced in greenhouses near urban centers must be highly productive, however, and most soil-based systems cannot produce the yields needed to sustain such production centers. Enter the latest hydroponic systems, which can produce greenhouse yields dozens of times higher than soil systems, while maintaining nutrition, appearance, and taste of the final product.

Our new, state-of-the-art greenhouse is a prototype of this new breed of greenhouses – geothermally cooled in the summer with geothermal, solar, or wood boiler backup heating in the winter. It is the only one of its kind in the US (for more details and pictures of the greenhouse, go to the FAQs section of our website). The latest sustainable hydroponic techniques are also utilized – new varieties, nursery tables, use of beneficial insects and bacteria for pest control, etc. The nutrient solution is a combination of organic and inorganic components (so we cannot be certified organic) that promotes quick, healthy growth with maximum taste and nutrient density. We continue to experiment with replacing the inorganic components with organic ones when possible (for more details and pictures of the hydroponic operation, go to the FAQs section of our website). “

-Mission expert taken from:

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