Highmark Pittsburgh Plants Vertical Gardens

Because Highmark Pittsburgh is located in an urban setting, there is no outdoor space for Parkhurst to plant a traditional garden. Their answer: hydroponics.

Fortunately for Clegg, who came to Highmark two years ago, the operation already had a hydroponic garden that had been largely unused. Clegg realized the potential an in-house herb garden would bring to the café and so he and Catering Director Tymara Schaffer, with the support of DeMartino, began the process of planting seeds.

The growing process starts by planting seed in rockwool, a man-made mineral fiber that helps to insulate, hydrate and support the plant’s root system.

“We plant the seeds in rockwool and cover then with vermiculite [a fertilizer] and water,” Clegg says. “We use a closed plastic, moisture-rich container as well.”

After a day or two, the seeds will sprout. Once they reach between two to three inches tall, Clegg and Schaffer transplant them into either a hydroponic grow tower or one of their aero gardens.

“Both systems allow the root systems to grow into the nutrient rich water,” Clegg says.

The newly planted seedlings receive a constant stream of nutrient-dense water as well as 24/7 UV rays to help them grow and flourish.

The herbs can take anywhere from one to three weeks to be ready for harvest, while other crops, like tomatoes and Swiss chard, have a longer grow period.

“Between [Schaffer] and I, we probably spend about one hour a day tending to the garden,” Clegg says.

Highmark has to keep the pH level of its water between 5 and 7 degrees for the plants to mature, Clegg explains. “We also have two nutrient tonics that we use to make sure the plants are getting the nutrients they need,” he adds.

To maintain the right pH, Clegg and Schaffer test the water multiple times a day with pH strips. They adjust as needed.

Once the plants reach their full size, Clegg and Schaffer harvest them and begin to find places on the menu where they can be used to their fullest potential.

“This has been a really exciting project for us and for our guests,” Clegg says. “It will be wonderful to have fresh herbs, fresh greens like Swiss chard (shown), fresh peppers and maybe eventually homegrown strawberries year-round.”

Once the plants reach their full size, Clegg and Schaffer harvest them and begin to find places on the menu where they can be used to their fullest potential.

“This has been a really exciting project for us and for our guests,” Clegg says. “It will be wonderful to have fresh herbs, fresh greens like Swiss chard (shown), fresh peppers and maybe eventually homegrown strawberries year-round.”

In addition to featuring the herbs and produce on Highmark’s daily menus, Clegg will also highlight these products as part of the company’s monthly Kitchen Coaches cooking classes. Kitchen Coaches are 30-minute cooking classes hosted by Higmark for employees.

“We want to help our customers connect with their food on a more personal level,” Clegg says. “Both the Kitchen Coaches cooking classes and our hydroponic gardens are helping us do achieve that goal.”