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Our crops are exclusively harvested the old fashioned way, by “loving” hands. Sometimes vegetables even get the white glove treatment, as with easily bruised new potatoes and delicate crookneck squash.
Observing our harvest, a visitor from China once remarked: “Food shouldn’t really be called organic until humans touch it. When your people harvest and handle the food is when it becomes truly organic.”
Here, harvest is loaded aboard electric-powered flatbed trucks (from which derives the term “truck farm”) and transported to headquarters where vegetables are prepared for market.
We are dedicated to the use of paper-lined wooden crates, or cartons, to protect our produce from bumps and bruises during shipment. Collapsible, reusable crates, once the industry standard, have been largely replaced by the waxed carton. Wax-permeated cartons cannot be recycled or easily reused and clog our waste stream. Box recyclers in urban areas once collected wooden crates and resold them to farmers, a tradition that barely continues. We still obtain a few this way, but must now purchase new wooden crates from a manufacturer at double the cost. A wooden box can be reused up to a half-dozen times before being discarded. We invest in as many as we can afford but now use more wax cartons than we would like to.
Denesse spends a major portion of her day arranging sales with retail and wholesale clients. Their vegetable orders are field-picked that same day and shipped to retail outlets like the one from which you have purchased our product. Retailers in California can sometimes stock their shelves with our fresh vegetables within 24 hours of harvest. That is our ideal; we strive for freshness and only pick to order. We do not warehouse produce on the farm.