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V O L . X X I I N O. I X M AY 2 , 2 0 1 6 14 Meeting changing demands e farm-to-fork movement also created demand for more fresh vegetables and fruit year-round, and that in turn is causing farmers to look for ways to extend their growing seasons using diff erent crops or hoop houses, and it is causing seed companies like Johnny's to develop varieties that are more hardy in the cold. "Extending the season by overwintering in a hoop house is a trend, so crops that grow in the winter or lie dormant [can be revived in the spring] and don't die," says Mehlhorn. " e hoop houses structures are getting better, and we are doing some seed breeding for cold tolerances." He says more and more greenhouse operations are remaining open in New England and across the country in colder zones. Part of the push, he says, is from restaurants that want fresh produce off season. Kale, which has a long growing season, has been hot for a couple years, he says. Brassicas — cab- bages, mustard plants, broccoli and caulifl ower — are popular in northern Maine. " e culinary places are pushing for new foods that can grow in a cool, but long season," he says. "We're always trying to fi nd something better. And we now work with more than 300 vendors all over the world." Products typically are selected for fl avor, but other traits in breeding include shelf life, he says, noting that shipping can take away from fl avor. Another trait is the reliability of the seed growth under varying conditions. "People are getting more concerned and active about 'how do I keep this land productive,'" he says. "So they want quality seeds and to learn the best growing practices." Mehlhorn expects Johnston to be active in the business forever. e company is searching for a new general manager. "Rob has a unique perspective on the company and market segment," says Mehlhorn. "He has a really strong mission purpose and helps keep a focus on customers and providing value to customers to make them more successful as growers." Mehlhorn says Johnston also is very active with customer feedback. Says Mehlhorn, "He's very attuned to what people feel about the company." Says Johnston, "Continuity is the success in this organization. Helping families and friends and com- munities feed one another by producing good prod- ucts is important. We are in the same work together." L V, Mainebiz senior writer, can be reached a t @ . a n d @ LV » C O N T I N U E D F RO M P R E V I O U S PA G E Did you know this about Johnny's Selected Seeds? Seed units packed annually: 1.5 million (primarily by hand) Tool and seed vendors: About 200 Busiest season for orders: First week of January Annual new varieties: About 200 (mostly by hand-pollinating) Seed varieties in catalog: 1,500 Catalogs mailed this season (Nov. 2015–Feb. 2016): 1.1 million S O U R C E : Johnny's Selected Seeds About 1.5 million units of seeds are packed per year, primarily by hand. Depending on the size of the seed, packet-stuff ers use Yankee ingenuity to fi nd the best container to help them accurately fi ll a packet, whether that is a Pampered Chef adjustable measuring spoon or an ammunition refi ll kit for the smaller fl ower seeds. The culinary places are pushing The culinary places are pushing The culinary places are pushing The culinary places are pushing The culinary places are pushing The culinary places are pushing The culinary places are pushing The culinary places are pushing The culinary places are pushing The culinary places are pushing The culinary places are pushing The culinary places are pushing The culinary places are pushing The culinary places are pushing for new foods that can grow in for new foods that can grow in for new foods that can grow in for new foods that can grow in for new foods that can grow in for new foods that can grow in for new foods that can grow in for new foods that can grow in for new foods that can grow in for new foods that can grow in for new foods that can grow in for new foods that can grow in for new foods that can grow in a cool, but long season. We're always trying to find something better. And now we work with more than 300 vendors all over the world. — David Mehlhorn vice president of sales and marketing

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