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33 Matching Results
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[Salad of micro vegetables]
Close-up of an organic salad made of micro vegetables.
Date:
August 28, 2006
Creator:
Castillo, José L.
Object Type:
Photograph
System:
The UNT Digital Library
[Salvador Huiza examining micro vegetables]
Photograph of Salvador Huiza, wearing a baseball cap, tending to containers full of green, micro vegetables.
Date:
August 28, 2006
Creator:
Castillo, José L.
Object Type:
Photograph
System:
The UNT Digital Library
[Salvador Huiza tending the micro vegetables]
Photograph of Salvador Huiza, wearing a baseball cap, tending to containers full of green, micro vegetables.
Date:
August 28, 2006
Creator:
Castillo, José L.
Object Type:
Photograph
System:
The UNT Digital Library
[Seeds through a sieve]
Photograph of Salvador Huiza using a sieve to plant seeds.
Date:
August 28, 2006
Creator:
Castillo, José L.
Object Type:
Photograph
System:
The UNT Digital Library
[Tending the micro vegetables]
Salvador Huiza, wearing a baseball cap, tends to containers full of green, micro vegetables. Thanks to a new combined organic and artisan technique with technology, Mexican grower Salvador Huiza waters, sows, and cuts thousands of micro vegetables in a matter of hours in the greenhouse where he works north of Fort Worth, Texas. The harvest of these miniature vegetables, obtained through a procedure where water and earth are used without pesticides, is drawing the attention of restaurants and markets in the area. "The difference is specifically in the flavor; it is much more concentrated than conventional vegetables,” Huiza points out. For a few months he is in charge of the growth of more than 20 varieties of miniature vegetables in the greenhouse Greens Genes.
Date:
August 28, 2006
Creator:
Castillo, José L.
Object Type:
Photograph
System:
The UNT Digital Library
[Watering micro vegetables with hose]
Salvador Huiza waters vegetables in a greenhouse using a hose. Thanks to a new combined organic and artisan technique with technology, Mexican grower Salvador Huiza waters, sows, and cuts thousands of micro vegetables in a matter of hours in the greenhouse where he works north of Fort Worth, Texas. The harvest of these miniature vegetables, obtained through a procedure where water and earth are used without pesticides, is drawing the attention of restaurants and markets in the area. "The difference is specifically in the flavor; it is much more concentrated than conventional vegetables,” Huiza points out. For a few months he is in charge of the growth of more than 20 varieties of miniature vegetables in the greenhouse Greens Genes.
Date:
August 28, 2006
Creator:
Castillo, José L.
Object Type:
Photograph
System:
The UNT Digital Library
[Watering vegetables using a hose]
Salvador Huiza waters vegetables in a greenhouse using a hose. Thanks to a new combined organic and artisan technique with technology, Mexican grower Salvador Huiza waters, sows, and cuts thousands of micro vegetables in a matter of hours in the greenhouse where he works north of Fort Worth, Texas. The harvest of these miniature vegetables, obtained through a procedure where water and earth are used without pesticides, is drawing the attention of restaurants and markets in the area. "The difference is specifically in the flavor; it is much more concentrated than conventional vegetables,” Huiza points out. For a few months he is in charge of the growth of more than 20 varieties of miniature vegetables in the greenhouse Greens Genes.
Date:
August 28, 2006
Creator:
Castillo, José L.
Object Type:
Photograph
System:
The UNT Digital Library
[Working with container of micro vegetables]
A man with gloves works with micro vegetables in a container. Thanks to a new combined organic and artisan technique with technology, Mexican grower Salvador Huiza waters, sows, and cuts thousands of micro vegetables in a matter of hours in the greenhouse where he works north of Fort Worth, Texas. The harvest of these miniature vegetables, obtained through a procedure where water and earth are used without pesticides, is drawing the attention of restaurants and markets in the area. "The difference is specifically in the flavor; it is much more concentrated than conventional vegetables,” Huiza points out. For a few months he is in charge of the growth of more than 20 varieties of miniature vegetables in the greenhouse Greens Genes.
Date:
August 23, 2006
Creator:
Castillo, José L.
Object Type:
Photograph
System:
The UNT Digital Library
[Working with micro vegetables]
A man works with micro vegetables. Thanks to a new combined organic and artisan technique with technology, Mexican grower Salvador Huiza waters, sows, and cuts thousands of micro vegetables in a matter of hours in the greenhouse where he works north of Fort Worth, Texas. The harvest of these miniature vegetables, obtained through a procedure where water and earth are used without pesticides, is drawing the attention of restaurants and markets in the area. "The difference is specifically in the flavor; it is much more concentrated than conventional vegetables,” Huiza points out. For a few months he is in charge of the growth of more than 20 varieties of miniature vegetables in the greenhouse Greens Genes.
Date:
August 28, 2006
Creator:
Castillo, José L.
Object Type:
Photograph
System:
The UNT Digital Library