Our Salads (Image)

Our Salads

Organic Spring Lettuce Mix

A blend of colours, shapes and textures

Spicy Micro & Lettuce Mix

Lettuce, arugula, daikon radish, & red mizuna

Fresh Micro & Lettuce Mix

Lettuce, arugula, red mizuna, pea shoots, red choi & radish

We Keep Your Salads so Fresh (Image)

“Multi-leaf” lettuces are grown to maturity for firm texture, rich flavour, and bright colours

We Keep Your Salads so Fresh

We Keep Your Salads so Fresh

Freshness is our key ingredient

  • Locally grown for daily Toronto deliveries
  • Certified Organic for your confidence
  • Carefully hand-harvested for your convenience
  • Meticulously washed and chilled for your safety
  • Grown in soil and sun for full flavour and nutrients
  • Greenhouse grown for consistent year-round supply

Care Instructions (Image)

Two beautiful pots of lettuce grown inside our greenhouse.

Care Instructions

Care Instructions

1.

lettuce care

Harvest whole head or pick outer leaves

2.

lettuce growing in a pot

For watering, place pot in bowl, maintain half-inch of water

3.

compostable pot

Pots are compostable

You Can Taste the Difference (Image)

A beautiful assortment of delicious greens.

You Can Taste the Difference

You Can Taste the Difference

Baby (immature) lettuces are used in most packaged salad mixes. These grow quickly and are conveniently ready to harvest before weeds and diseases become an issue. But being immature they lack full flavour and firm texture. To avoid this shortcoming, we have chosen to grow “multi-leaf” varieties that can be grown to maturity yet maintain bite-size leaves. They naturally have rich flavour, firm texture, and bright colours. To further enhance these benefits, we gently stress the plants by avoiding excess fertility, water, and heat. This slows growth and costs more to produce. But we feel your added enjoyment makes this worthwhile.

Our Salad Production (Image)

Leaves are thoroughly Washed, briefly Sterilized, and then gently Blow-dried for your safety and for extended shelf-life

Our Salad Production

Our Salad Production

Lettuces are seeded into bio-degradable paper pots. These seedlings are transplanted into healthy greenhouse soil. Rainwater (retrieved from the greenhouse roof) is used for irrigation. Plants are harvested only when they have reached maturity. These are promptly carried to the processing area of the greenhouse. The leaves are vigorously agitated in pure chilled water that is continuously filtered to remove soil, insects, and fines (broken leaves that tend to initiate decay). The clean leaves are then sanitized with peracetic acid (an environment and employee friendly blend of peroxide and vinegar). After 20 seconds this is shaken and blown off. The clean and dry leaves are promptly chilled. Once chilled, they're hand-packed into clam-shell containers. Within hours they arrive on Toronto area store shelves.

How Imported Spring Mix is Produced (Image)

California’s laser leveled desert fields facilitate subsidized flood irrigation and labour-saving harvest machines

How Imported Spring Mix is Produced

How Imported Spring Mix is Produced

Fields are laser-leveled for flood irrigation with subsidized water delivered by the Army Corps of Engineers from far away mountains. These fields are lightly fertilized with compost then densely seeded with salad greens. Crops are quickly grown to an immature “baby” harvest size. Large band-saw harvesters cut everything growing in the beds at ground level and dump the leaves into totes. These are trucked to a processing plant where product from various farms is visually inspected and samples checked in a laboratory for pathogens. After acceptance, harvests are combined and agitated in large tanks of chlorinated water. [Certified Organic also uses this process.] The cleaned and sterilized leaves are spun dry. After chilling they are packed into clam-shells or modified atmosphere packaging (MAP) pillow-packs to extend shelf-life until you open the bag. Finally they are loaded into refrigerated trucks for deliveries to stores across the continent.

The Toronto Link to Packaged Salad Greens (Image)

Ingredients in the original Expo86 Ontario Pavilion’s Celebration Salad blend that was designed by Toronto’s Franco Prevedello

The Toronto link to Packaged Salad Greens

The Toronto link to Packaged Salad Greens

The Greeks and Romans loved eating raw vegetables marinated in salty dressings, which they called salata (“salted things”). Saladisi is the modern Italian version that Toronto restaurateur Franco Prevedello and Vancouver Glorious Organics farmer Herb Barbolet introduced in Ontario’s Trillium Restaurant during Vancouver’s Expo 86. Celebrity Chef Alice Waters encouraged the fledgling community of California chefs, farmers and writers to visit this “Ontario” Restaurant to experience what could become “California Cuisine”. In 1987, Herb attended the California EcoFarm Conference and taught farmers how to grow what Alice wanted to call French mesclun (“mixture” of greens). Too similar to mescaline, this moniker was changed to “Spring Mix”. In 1988, packages of mixed salad greens were being produced near cities around the world, including David Cohlmeyer’s Cookstown Greens serving Toronto.

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