Your menu can rival the finest farm-to-table restaurants around when you serve deliciously fresh and nutritious lēf salad greens. Grown in the heart of the Northeast, they can reach your hungry diners within 24 hours of harvest. And there’s no need for triple-washing or lengthy leaf selection, so mouth-watering flavor comes with quick prep time.
Where are the greens?
We’re in your neighborhood.
When we thought about the long journey most greens have to take to reach the Northeast – and the lack of freshness, excess fuel consumption, and added shipping costs those journeys involve – we knew it was time to give the Northeast something fresh. An alternative to West Coast-grown greens. A smarter choice that not only lets you buy local, it gives you a more delicious, cleaner and more environmentally sound option. That’s lēf Farms. And we’re right in your neighborhood. (For those who aced their grade school geography tests, we’re talking New Hampshire, Rhode Island, Vermont, Massachussets, Maine, Connecticut, and New York.)
Did you know that more than 95% of the greens most people eat come all the way from California, Arizona and Mexico? That’s not exactly nearby, nor is it a recipe for freshness. Even many so-called “local” greens are really West Coast-grown — they just get new packaging slapped on at an East Coast repacking operation. After they’ve taken a long ride in the back of a shipping truck.
We think greens need to be grown where they’ll be eaten, so they hit your plate at the peak of freshness. That’s why all lēf greens are hydroponically grown right here in the heart of New England. They’ll get to you within 24 quick hours of being harvested. And they’ll change your perception of just how fresh, healthy and flavorful local greens can actually be.