With so little extra time, the house falls victim to the tireless effort of farming.

Morning begin with a 4:00am pot coffee which Levy, the oldest of three boys, puts on well before the sun has risen.

Every morning, the Jess family walks to the gardens and begins picking before the sun heats the greens up too much.

Greens are collected in tubs, which are refrigerated, before salad packaging begins for their buyers.

Once the sun is high, picking is done for the day as the green's become to soft.

With the help of a few local farmers, each piece of salad is looked at before being placed in sterile containers. On a busy day, ten tables full of salad will be picked through.

Salad is delivered on Wednesday's, using ice packs and blankets to keep the salad cool for the two hour drive into Ottawa.

While Brian delivers salads, Aarons feeds and tends to the chickens.

Raising 120 chickens means a winter's supply of meat. All greens, potatoes, and root vegetables are stored in freezers for the winter's month.

The slaughter of Go Greens 120 chickens in Brudnell for their winter supply of meat on a rainy morning, Ottawa Valley, Ontario.Saturday October 8, 2016. Photo/David Jackson

When the day is done, it's time to kick back, have a beer, and be in bed before the sun comes up and work starts all over.

The day begins well before the sun is up at the Go Greens farm in the backwoods outside of Ottawa, Ontario. Growing greens that are ‘beyond organic’ is a lifestyle, not a job. Though for Brian Jess and his three boys, it has been their job for the last thirty years. Brian’s wife left him with three young boys and a farm house built on bedrock. Today, the farm is run by his middle son, Aaron, and there’s over six feet of rich soil that he has created. The greens are grown for markets in Ottawa and Ontario and are delivered once a week in a minivan turned into a cooler by adding copious ice packs. For the summer months, life is about growing food and sleeping when the sun goes down.