Cut-This-Morning Salad Greens
A one-pound bag of tender lettuces cut hours before shipping.
How this greens is made — and by whom.
A 22-acre family vegetable farm outside Rhinebeck, growing 180 varieties of heirloom vegetables, salad greens, and berries on regeneratively managed soil. Everything in the basket is picked the morning it ships.
Hudson Valley, New York — the country around Hudson Valley, where the soil, weather, and water shape what comes out of the ground. This product can only taste the way it does because it's from here, and nowhere else.
Picked at ripeness by the family and their crew, sorted on the packing bench the same morning, and packed into the basket in the order things came in from the field — no cold storage, no gas ripening, no supermarket middle.
The farm basket rotates with the fields — spring greens and asparagus, high-summer tomatoes and stone fruit, autumn roots and squash, winter citrus and hardy brassicas.
Twelve varieties of loose-leaf lettuce, arugula, mizuna, and tender chicories, cut the morning of shipment and packed dry to keep the leaves crisp.