Paul Cross is the founder and head grower of Charybda Farms in Arroyo Hondo, New Mexico. He grows organic heirloom hothouse tomatoes, microgreens, flowers, and herb and vegetable transplants, irrigated from rain catchment in a region with an average of 12″ annual precipitation, an 87 day growing season, at an elevation of 7,300 feet. His work in innovative sustainable agricultural techniques has been recognized in American Vegetable Grower, New Mexico Magazine, Edible Santa Fe, and many other publications. His products, marketed under the brand name of Chef’s Edition, are distributed by Sysco Foods, Whole Foods Market, and many smaller retailers. This episode has been brought to you by Hearst Ranch.

“When I built the first greenhouse [on Charydba Farms], I designed a system that would catch all of the rainwater off the residential house, as well as the greenhouse. So in an area where we only get twelve inches of rain, we can capture 45,000 gallons in an average year.” — Paul Cross on Greenhorn Radio