Category Archives: News + Notes

David Blonksy Talks about Greens & Gills

David Blonsky talked about aquaponics, micro greens and working with Greens & Gills today during Social Media Week.  Thanks, Blonsky!

More Basil, More Problems? Not Really.

The basil got harvested today to go out to restaurant clients of ours, so I thought I would take some pics early this morning before they came out of the system…If you notice Siena Tavern’s pasta sauce tasting even better than it already is (yes, hard to imagine!!), that’s because they are now using Greens & Gills’ fresh, local basil.  #hardtobeat


6 Week Old Basil
6 Week Old Basil


Look at those beauties!
Look at those beauties!


Harvesting some French Sorrel
Harvesting some French Sorrel




Basil Bonanza…

Our basil varieties are really taking off!  Take a look (sorry in advance about the lighting…the Metal Halides make the lighting look funky)…




It’s Business Time…We Have Tilapia to Sell

These local, naturally raised Tilapia will be the fish in the fish tacos at DineAmic Hospitality Group’s Bull & Bear in the very near future.  Enjoy!

Greens & Gills – The First Licensed Aquaponic Farm in Chicago

Yes, you read that right!

Last Friday, December 28th, 2012, the Chicago Department of Public Health came out to do a licensing inspection.  We passed and can proudly say that Greens & Gills, LLC is the FIRST licensed aquaponic farm in the city of Chicago.  It took a lot of hard work, but in the end we think it will all pay dividends. 

We are now legally allowed to sell our produce and fish to restaurants, grocers, and at farmer’s markets.  Look for us in your neighborhood in 2013…

Greens & Gills – From Then to Now…

Dear Friends –

We put together a video showing the evolution of our farm space at The Plant.  We hope you enjoy watching the evolution of Greens & Gills!

Tiny Greens…

Another new development – we have started to grow micro greens in our micro green system.  This is a 6-tiered hydroponic system that will eventually utilize our matured aquaponic water for growing the micros.  The beautiful part about micro greens is that you are harvesting them so young that there is no need to fertilize the plants.  Therefore, we are using our carbon-filtered water that is pH-adjusted, and are seeing great results thus far.  We started with a variety from some older seeds I had, but plan to focus in on 2-3 varieties, so we can ensure a consistent supply to our restaurants and retail customers.  Some of the micros we grew in our first run include: arugula, pac choi, red cabbage, two mustard varieties, lemon basil, opal basil, cinnamon basil, and some more.