Richard Sandquist shows a handful of spicy greens at his greenhouse on 38th Lane east of Pueblo as Cliff Rodriguez bags lettuce in the background. Sandquist’s business, Hydro-Pure Growers, grows hydroponic lettuce for upscale restaurants on the Front Range. He sees hydroponics as a wise use for water and a fledgling industry.Former Ex-pilot on a mission to bring hydroponics to the Front RangeRichard Sandquist’s problems are a lot like any grower’s: surviving stormy weather, developing markets and dealing with rising production costs.
Unlike many farmers, however, Sandquist does most of his fretting indoors.
Sandquist is entering his second year as a hydroponic greenhouse operator. His business, Hydro-Pure Growers, is located on a 3.5-acre farm on 38th Lane and specializes in growing lettuce for top-end restaurants up and down the Front Range.
He’s on the verge of making a profit, but he’d rather make a point.
“It’s not about this little bit of lettuce,” Sandquist said, taking a break from tending to his 10,000 lettuce plants thriving in the middle of January. “This is like a guy growing up and then one day realizing he’s going to be a preacher.”
Sandquist, 54, starting reading about hydroponics, or growing plants without soil, by chance. He picked up a copy of The Growing Edge magazine at an airport in Spokane, Wash., while working as a captain for United Airlines, and got hooked on hydroponics while cruising in a Boeing 737 at 35,000 feet.
While he and his wife, Barbara, a business coach, live in Colorado Springs, he said he was drawn to Pueblo County for several reasons. First, the elevation and weather were more conducive to greenhouse operations. Second, he wanted well water and to work in a farming community. Third, he wanted to be near Colorado State University-Pueblo to develop research ties. Finally, there was an intangible almost spiritual quality.
“This is where I was meant to be,” he said.
He invested some of his pension - about $150,000 - into the enterprise and has watched it grow. He has teamed with three major food distributors on the Front Range and grown into using his greenhouses at full capacity. Along the way, he’s learned there is a huge demand for locally grown produce. “Each week there are new developments,” he said. “It takes a new business three years to break even, and I’m already pretty close to breaking even.”
What Sandquist envisions is a network of hydroponic greenhouses, his own or others, along Interstate 25 from New Mexico to Wyoming. He wants to incorporate earth-sheltered designs, alternative energy and a variety of crops.
“Everything’s in place. Colorado has the sun, the land and the water. It’s an industry waiting to happen,” Sandquist said.
There’s nothing new about hydroponics, Sandquist said.
The Aztecs floated gardens on lakes. The United States grew crops for troops on Pacific islands that were little more than rocks during World War II. Israel, China, Australia and Holland all rely heavily on hydroponics to supply food.
“It’s not caught on in the United States, because: a. We have good soil, and b. We have water,” Sandquist said.
Actually, greenhouses were once more prevalent along the Front Range, but were used to grow flowers, not food, he said.
“Greenhouses have largely vanished along the Front Range,” he said. “When I first came to Colorado, they were being used to grow roses and carnations.”
Part of the problem was that many of those greenhouses were built of glass, which doesn’t mix well with hail - a common occurrence in Eastern Colorado.
Newer materials made from polycarbonate are “bullet proof” against hail, Sandquist said.
But his protection from the elements is relatively low-tech. Two layers of thick plastic separated by a layer of air form a sort of pillow over the metal frame of the greenhouse and the hail just bounces off. In the summer, there’s so much light that a shade cover is employed.
Hot-water pipes provide heat during the winter and a giant swamp cooler with paper baffles takes the heat off in summer. Last summer, the greenhouse held its ground in 70 mph winds as two funnel clouds hovered overhead.
“If I do lose the roof, it only costs about $500 to replace it,” he said.
Although Sandquist wanted a well, he’s switched to St. Charles Mesa water to grow plants.
The domestic supply is safer for the plants and watering is so efficient that he uses only 100 gallons per day, he said.
“A greenhouse is ideal for growing things, including things you don’t want to grow,” Sandquist said. “That includes mold, aphids and root-borne pathogens.”
Sandquist learned that lesson the hard way when first he started up the greenhouse. A root pathogen grew slowly and infected his plants. He had to shut down production for two weeks to disinfect all his trays and pipes. Now he regularly cleans the system, and even has rigged an ultraviolet lamp to periodically zap bad bugs from the recirculated water supply.
“There were so many things to learn as a greenhorn,” he said. “When you see yellow leaves, it’s too late. Things are happening at a microscopic level.”
That’s why he wanted to be near the university. He has been working closely with the biology department and three of his four part-time employees are college students majoring in biology.
“These guys are invaluable to me,” he said.
CHIEFTAIN PHOTOS/MIKE SWEENEY
Heads of mixed lettuce grow in channels at Hydro-Pure’s Pueblo County greenhouse. The lettuce is grown using hydroponics, or water flowing through the channels without soil.Hydro-Pure starts all its seeds in blocks of rock wool - a superheated limestone sometimes used for insulation. The seedlings are transplanted when they are about an inch high into trays called channels. Water with nutrients is pumped into one end of the system and flows by gravity into a 1,000-gallon tank, where it is pumped back into the system.
In four or five weeks, the lettuce is ready to harvest. Some of the roots are left on the plants, giving them a shelf life of more than two weeks.
About 100 bulk cartons are shipped out to restaurants weekly, and some smaller plastic cartons and bags also are sold. Right now, Sandquist drives much of his product to distributors in Colorado Springs, but he’s working on getting empty food trucks headed north to pick up the cartons on their trips back.
“You get top dollar for it. There are some restaurants that go through $100,000 of produce in a month,” Sandquist said. “I get so many positive comments from chefs.”
Sandquist also is developing a line of microgreens used in garnishes, but said he has had to be careful of filling his primary market niche. He stopped growing two varieties of lettuce to concentrate on his core products - green bib lettuce, spicy greens and a salad mix of eight types of lettuce.
He would like to branch out with more greenhouses at the Pueblo site, adding six bays to the two he now operates. He’d also like to experiment with earth-sheltered or alternative energy designs at the site.
“We could put a shade cover on that corral over there - I’ll never use it - and do some drip irrigation,” he said.
More than that, he’d like to see greenhouses spring up everywhere.
“My ultimate goal is sustainability,” Sandquist said. “Agriculture trashes the soil and the water. We have to start cleaning up the mess for future generations.”
By CHRIS WOODKA
THE PUEBLO CHIEFTAIN