Ground Up Growth
In part two of our conversation with Leigh Bailey, founder of Salad Days Produce in Flora, Mississippi, we go deep on what it actually takes to build a hydroponic lettuce operation from the ground up — and keep it alive when everything falls apart. Leigh walks us through the early days of their 18,000 sq ft greenhouse, why they eventually walked away from tomatoes after harvesting 56,000 pounds in a single crop, and how a double production expansion landed right in the middle of March 2020 — with 85% of their revenue tied to restaurants that had just shut down. What followed was one of the most remarkable small business pivots we've heard: an online farmers market that sold out in three hours every Monday and generated $40–50K per week, with Flora police directing traffic on Saturday pickup days. Today, Salad Days operates a 65,000 sq ft facility producing 3 million heads of living lettuce per year, ships within a 250-mile radius, and has built a cult following of self-proclaimed "Lettuce Snobs" who won't order a salad at a restaurant unless Salad Days is on the menu. We also cover: * How hydroponic growing works and why your water source matters * The shelf life advantage of living lettuce vs. California bag salads * Fertilizer costs, pricing stability, and navigating supply chain volatility * What it takes to land Walmart, Kroger, and major distributors Find Salad Days Produce at saladdaysproduce.com Ground Up Growth is a podcast for entrepreneurs building from the ground up. #hydroponicfarming #smallbusiness #entrepreneurship #mississippi #growthmindset
43 episodios
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