Our crops were exclusively harvested the old fashioned way, by “loving” hands. Sometimes vegetables would 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 can’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 were prepared for market.
Denesse would spend a major portion of her day arranging sales with retail and wholesale clients. Their vegetable orders were field-picked that same day and shipped to retail outlets like the one from which so many wonderful customers purchased our product. Retailers in California were able stock their shelves with our fresh vegetables within 24 hours of harvest! That was our ideal.