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Staggered Crops: Staggered cropping is growing multiple stages of crops in the same system and typically allows a consistent and regular harvest to be maintained (Somerville et al. 2014) (Figure 13). For example, if a head of lettuce takes three weeks to reach maturity, three stages are cultivated at the same time, resulting in a weekly harvest. This method is used with crops that are ready for harvest in a short time, usually leafy greens or herbs. This method maintains a constant nutrient uptake by the plants, resulting in better control of the system and water quality parameters, making system management and outputs more predictable.

Batch Crops: Batch cropping is commonly used when a longer growing period is required, such as with tomatoes and cucumbers. Produce is collected in batches as it ripens or becomes available.

Intercropping: Some producers will intercrop their plants, meaning crops with a short time to harvest are planted along with larger, fruiting ones (Figure 14). For example, if a producer is growing lettuce and tomatoes together, the lettuce crop can be harvested before the canopy of the tomatoes grows tall enough to shade it out.