Inside the Spout Kitchen: It’s All about Baywater Greens

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While Sprout’s Kitchen prides itself on finding the freshest local ingredients for all their prepared entrees and snacks, there is very little doubt that their number one priority has been in the area of produce to make their hugely popular weekly salads and greens that make all their meals special.

The challenge was to find a local farm that could deliver exceptional product all year around, not just during the traditional growing season. They also wanted to make sure the producer was indeed local, which permits Sprouts to use greens just harvested and use for their meals the very next day.

After much research, Sprout owners Emily and Ryan Groll discovered Baywater Greens just outside of Salisbury to play this critical role with Sprout’s Kitchen. Now on their 6th generation of family farmers, Baywater has been successfully using hydroponic greenhouses in 2010 to grow organic produce in addition to their traditional outside fields to be the premium choice for restaurants up and down the Delmarva as well as Baltimore and Washington, DC.

In our latest edition of Inside the Spout Kitchen, Emily and Ryan talk about how important Baywater Greens is to their business and their early success in providing the freshest, healthiest meals to their ever growing list of clients on the Mid-Shore.

This video is approximately two minutes in length. For information about the Sprout’s Kitchen and their meal plans please go here

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