Spring sunlight brightens the greenhouse where farmer Evan Chender stands, watering hose in hand. The jets of water shower colorful rows of cauliflower, marigolds, turnips, lettuce, beets and bok choy — plants that have just begun to sprout.
“This is where we do all of our seedling production,” says Chender, who owns the 2-acre farm The Culinary Gardener in Weaverville.
“We buy seeds, and we do the entire process ourselves. It’s all about having that ultimate control over everything. Because with farming, there are so many things that are out of your control.”…