01For chefs
How standing orders work.
One or two deliveries a week, a baseline volume you set, and a rotation that is planned two cycles out. No one-off orders.
02Getting started
Three steps, then it runs itself.
Step 1. Samples
Free, dropped at your kitchen, no strings.
Step 2. Trial
Four weeks at a small baseline, one delivery a week. Real product on real plates.
Step 3. Standing order
Renews at the volume you settled on. One or two deliveries a week.
03The rules
What you can change, and when.
- Changes
- Volume changes to varieties already in your rotation close 48 hours before delivery.
- New varieties
- New varieties are added to the order with lead time, by variety. Ask two cycles out and it feels normal; ask the day before and the answer is no.
- Delivery day
- Set by territory. Roanoke runs on one day, Lynchburg on another.Routes are not set yet. We confirm your day before the first delivery.
- Invoicing
- Same invoice format every week. The invoice matches the delivery or the delivery is free.
04Lead times
Seed to cut, by variety.
This is how far ahead to ask for something new. Ask two cycles out and it feels normal.
| Variety | Days |
|---|---|
| Daikon radish | 6 to 10 |
| Purple radish | 7 to 10 |
| Pea shoots | 9 to 12 |
| Sunflower | 8 to 11 |
| Broccoli | 8 to 12 |
| Red cabbage | 8 to 14 |
| Wasabi mustard | 8 to 12 |
| Red garnet amaranth | 12 to 17 |
Price sheet on request. Ask when you request samples.
05Request samples