There was a recent article in the New York Times highlighting, a successful local hydroponic farm. The article brings up many interesting points about the segment to the restaurant business and the benefits of taste vs. soil based vegetables. Chefs, and restauranteurs discuss pros and cons hydroponics in a very intriguing NYT article.
The article makes me think that there is definitely a market for fresh local goods (hydroponic even); I wonder who is buying this produce? I am also curious about how these individuals feel about hydroponic vegetables, and if they have ever considered growing there own.
To me it seems there also might be another potential user group for my ideas.