After just a few short months, UMass Dartmouth’s Leafy Green Machine has taken off in a big way.

UMass Executive Chef Kevin Gibbons reunited with the kids of New Bedford’s Personal Responsibility through Intentional Development and Engagement (PRIDE) Project. This time, the kids were led through a tour of the Leafy Green Machine as part of their enrichment program.

Since UMass acquired the hydroponic freight garden in late November, Gibbons has gotten the hang of things. Through trial and error, Gibbons has found the magic settings to most efficiently grow lettuce. Since then, the freight is used to grow four types of lettuce, basil, and kale. As early as January the lettuce was fit to be consumed in the UMass cafeteria.

The lettuce is grown vertically in metal towers, 256 of which can hang within the freight. Inside the towers are plastic cushions that sandwich strips of felt where the water is absorbed and roots grow. Water is funneled through pipes, supplying the plants with nutrients that emulate those available in nature.

“No dirt, no bugs, no anything,” Gibbons said. “You can just take it and eat it."

The students were amazed.

Inside the 40-foot freight is the growth equivalent of 1.5 acres of land, Gibbons told the kids.

Gibbons gave them the opportunity to help set up several towers, helping to rig them with felt and plastic before hanging them to absorb the red and blue lights that shine throughout the freight. The kids were also impressed with how Gibbons was able to control the freight’s settings from his phone and even play music from the speaker system.

Music may be good for plants but Van Morrison is “good for the chef,” he joked.

Though Gibbons is responsible for most of the freight’s maintenance, students can often be bribed into helping when enticed with a free meal. To date, Gibbons has harvested about 3,100 heads of lettuce and students have harvested 1,200 heads. He hopes that it will eventually become a work/study program.

Though the Leafy Green Machine will eventually pay for itself, money is not the endgame.

“I don’t think the goal is saving money. I think the ultimate goal is sustainability,” Gibbons said.

Vegetables aren’t the only thing that UMass gets fresh. Even the fish served in the residence dining hall comes fresh from New Bedford.

After the tour, the kids were treated to a taste of UMass’ freshly-made food when they sat down for an early dinner in the cafeteria.