Fresh is our first name — and quality is our first priority. Everything we do —growing, harvesting, washing, packaging and delivery — are all designed to give you the best salad experience possible.  

We take extra length to ensure quality and safety of Fresh Field produce as it travels from the field to the table.  Premium quality, disease-free produce with a good shelf life is a result of sound production practices, proper handling during harvest, and appropriate post-harvest activities.


Farming Practices

Farming practices have a tremendous effect on the quality of fresh produce at harvest and on post-harvest quality and shelf life.

We make sure our produce are not stressed by too much or too little water, high rates of nitrogen, or run the risk of mechanical injury (scrapes, bruises, abrasions) which may cause post-harvest diseases. 


Food Safety:  from field to bag

Food Safety also begins in the field, and should be of special concern, since a number of outbreaks of food-borne illnesses have been traced to contamination of produce in the field.  That is why at Lettuce Entertain You Farm Corporation, we ...

· Don't apply any form of organic materials including raw dairy or chicken manure or slurries as fertilizer.
· Don't irrigate with water from a farm pond used by livestock.
· Don't use chemical pesticides.
· Don't use preservatives.


Harvest Handling

Quality cannot be improved after harvest, only maintained; therefore it is important to harvest fresh produce at the proper stage and size and at peak quality. 

Harvest are completed during the coolest time of the day and produce are sent immediately to our production kitchen.  


Production Kitchen

At the production kitchen,  fresh produce are handled gently

Produce destined for storage or next day processing are sent directly to the chiller.

First step of the processing is sorting.   Leaves with surface breaks, bruises, spots, rots, decay, and other form of deterioration are removed from the processing line.  Bruises and other damages not only affect appearance, but provide entrance to decay organisms as well.    

Sorted salad green leaves are then transferred to our custom designed multiple washing line where these are gently washed.  We use fresh potable water during the different washing stages and the water are never recycled . Each stage eliminates certain category / size of concerns (example grits, dirt, farm debris) from the production line. 

Excess moisture on the leaf surface are then mechanically removed.  Excessive moisture in salad bags is a major food safety concern.  It cause early decay of the product and possible breeding ground for undesirable organisms.  


Final Product


The salad green leaves are then put in ethylene- free plastic packaging.  

Air is injected into the bag to provide added protection to the salad bag during transit.


The processed  bags are then transferred to the chiller room prior to distribution.  Temperature is the single most important factor in maintaining the quality at this point. The temperature at the chiller room and the succeeding cold chain are kept as constant as possible to arrest the deterioration rate. 


Distribution to the different supermarkets and restaurants are done the following morning (at the latest). Thus, ending the complete process of harvest to distribution all within 24 hours !

Here's everything a salad should look and taste ... good !

What's in Your Bag ?

We prepare the salad so that you do not have to do it and we make sure your bag is a culinary treat.

We turn basic to something special !