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Beginnings
The
greenhouse at McMurdo Station was built during the 1988-89 summer
season by volunteer labor. It was expanded in 1996 to its current
size of 649 square feet and can generate a monthly average of
275 lbs of produce. Varieties include lettuce greens, spinach,
arugula, chard, tomatoes, peppers, cucumbers, sprouts, and herbs.
The harvest is ample enough to provide a winter community of up
to 230 people a salad once every 4 days, plus lots of fresh herbs,
veggies, and fruit for the galley chefs to incorporate into their
menus. During summer, however, community population can reach
numbers of over 1000 people. During this time, the greenhouse
simply acts as a supplement to the fresh food flown into the base
from New Zealand.
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What's Inside Our Greenhouse? With the proper supplies, the McMurdo greenhouse functions like any other greenhouse. The main difference is that this greenhouse is enclosed totally by insulated walls, while most greenhouses in the states are made of glass. There are electric heaters and a furnace to heat the rooms at night, and daytime temperatures are maintained through the combination of heat from the HPS and MH lamps and various intake, outtake, and circulating fans. Each variety of plant grows in its own returnable system. For example, there is a tomato system, a pepper system, two herb systems, two stacked greens/lettuce systems, and three cucumber systems. Each system contains its own reservoir, pump, aerator, water heater, and PVC troughs and tubing. We utilize a three-part liquid nutrient, and pH adjusters, which are administered by hand after a daily meter reading. One greenhouse technician takes care of everything! |
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