From Our Seed to Your Table: Our Restaurant Partnership

From our seed to your table. Organically, always.

There is a number every chef knows and no menu ever prints: the number of days between the moment a green was cut and the moment it lands on a plate. For most produce moving through distributors, that number is seven to fourteen. By the time it reaches your restaurant, the flavor has faded, the crunch is a memory, and half its shelf life belongs to a truck.

We started our seed-to-table partnership to shrink that number from two weeks to a few hours: greens cut in the morning are on your plates the same day.

Our land, our way

Our farm sits on the rolling hills of the Oley Valley, on deep, living soil. We treat that land as the asset it is: no chemicals — ever. No pesticides. No herbicides. No synthetic fertilizer. Not once, not “only when needed.” Never.

Instead, we grow our crops using permaculture and other sustainable growing methods that increase the flavor, nutritional value, and size of everything we grow. By minimally disturbing the soil we allow it to grow richer every year — and your customers will taste the difference on the plate.

What we grow — year-round microgreens

Three varieties, sown in staggered trays every week so there is always a cut ready: sunflower, pea and daikon radish.

Sunflower shoots

Sweet, nutty, seriously crunchy. Salads, grain bowls, sandwiches, crudo — the one guests ask about. Shelf life: 7–10 days cut, 2+ weeks as a living tray.

Pea shoots

Tastes like the first week of spring. Spring plates, pastas, fish, sauté-at-the-pass. Shelf life: 7–10 days cut, 2+ weeks living.

Radish greens (daikon)

Clean, peppery bite. Finishes rich dishes the way a good knife finishes a cut — pork, ramen, tacos, eggs. Shelf life: 7–10 days cut.

Alfalfa sprouts

Not a microgreen — alfalfa is sprouted in water and delivered whole, seed to root, the way it has always been eaten.

Alfalfa

Mild, fresh, faintly sweet. The gentle one — sandwiches, wraps, burgers, grain bowls, anywhere you want green without heat. Packed in tubs, not sold as a living tray. Shelf life: 5–7 days refrigerated.

Living trays & what’s coming

Living trays: the greens arrive rooted and growing. Your kitchen cuts what each plate needs, when it needs it. Nothing is harvested until the plate asks for it. Zero waste. If you want it pre-cut, just let us know in advance.

🍂 Coming this fall

From our fields: baby mesclun blends, arugula — including wild Sylvetta, the spicy one your distributor can’t get — and tender young spinach. First cuttings arrive in September. Partner kitchens get first claim.

How the partnership works

1. You tell us what your menu needs. Microgreens for finishing, baby greens for salads, a variety you can't get through your distributor — we sow to your order. With microgreens, “custom” takes about ten days from request to delivery.
2. We sow it, tend it, and cut it the morning we deliver. Not the week before. Not the day before. The morning of.
3. You get a standing weekly delivery sized to your kitchen — flexible for busy weekends and special menus. No minimums that force waste, no cases of filler.

Simple pricing

These are wholesale prices, for restaurants, cafes and trade. Retail is $7 per 4 oz — farm gate, markets and direct to your door.

• Your first sample box is free.  • No minimums.  • Standing weekly orders lock the price for the season.  • Delivery days: Tuesday & Friday mornings.

Four reasons to switch

🌿 Flavor is freshness. A pea shoot cut this morning and a pea shoot cut last Tuesday are two different ingredients. Your guests taste the difference even when they can’t name it.

⌛ Days of extra shelf life. Greens that skip the warehouse arrive with their whole life ahead of them — less waste, better margins on every garnish.

📖 A line your menu can print. “Greens from an organic Oley Valley farm, cut this morning.”

📞 A grower who answers the phone. That’s him, with the broccoli he grew. No portals, no account managers — you talk to the hands in the soil.

Aviad Giat — grower, Giat Farm, Oley Valley PA

The free sample box

Here’s how a tasting works: we drop off a chilled box of this week’s harvest — every crop we’re growing, cut that morning — with no strings attached. Taste it with your team. Bend it, smell it, plate it, keep some in your refrigerator for a week and see how well it holds up.

If it earns a place on your menu, we agree on a standing weekly delivery, tailord to your needs, and you never think about it again — it just shows up, Tuesday or Friday, cut at dawn.

Become a partner kitchen

We are onboarding a limited number of partner restaurants as our weekly capacity grows — first come, first sown.

Call or text: 484-697-1147  •  contact form

Giat Farm — a farm in the Oley Valley, Pennsylvania. From our seed to your table.