One hundred days outside. Three hundred and sixty-five inside.
Clover King Seeds is a grow room, a seed counter and a garden centre on the same lot. We grow microgreens, living trays and seed stock indoors, year-round, in a town where the ground is frozen half the year.
Plain method, repeated.
A grow room, not a greenhouse
The greens live indoors under LED on black wire racks. Temperature holds between 18 and 21°C whether it is July or a −34°C morning in January. Nothing is sprayed on anything we cut.
Ten days, then it starts again
Most trays run seven to twelve days from seed to knife. Every rack is on a rotation, so there is always something in its first week and something ready Thursday morning.
Cut the day it leaves
We harvest into the order, not into a cooler. A clamshell that reaches your kitchen on Thursday afternoon was a living tray at seven that morning.
The garden centre out front
The grow room pays for the seed wall, the benches and the greenhouse that keeps a prairie town in bedding plants come May. Walk-in trade is half of what we do.
Come see the room.
The grow room is behind glass at the back of the shop. Ask at the counter and someone will walk you through a Thursday harvest.