Wholesale · For Business
Bulk produce, grown in Charleston, delivered on a schedule.
Hydroponic leafy greens and specialty herbs from our farm, delivered weekly to restaurants, wholesalers, and specialty retailers across the Lowcountry. Consistent, local, year-round.
What We Grow at Scale
Petite greens, specialty herbs, and custom mixes.
Our farm runs on flood tables sized for steady, dependable volume. The list below is what we already grow. If your kitchen needs something else, tell us. We can usually add it to the rotation.
Custom blends and unusual greens welcome. Send us your spec and we'll tell you if we can build it.
How Delivery Works
Steady, predictable, harvested to order.
Weekly volume you set.
Most partners run on a standing weekly order. We harvest the day before delivery, pack it cold, and bring it on a fixed route day every week.
Scale up, scale down.
Volume goes up for events and busy seasons, down for slower weeks or summer dips. Let us know by midweek and we'll adjust the next harvest accordingly.
Built for your kitchen.
Tell us the blend you want, the cut size, the moisture profile. We'll build it. House mixes become your standing order, exactly the same every week.
Common Questions
What kitchens usually ask first.
Is there a minimum order?
Yes, but it's modest. We work with small restaurants and large ones alike. Tell us your expected weekly volume and we'll let you know whether it's a fit on the first call.
How fresh is the produce on delivery?
Harvested the day before delivery, packed cold, on your dock by morning. Most partners run product the same day it arrives. Shelf life on petite greens is typically a week to ten days held properly.
Can you grow something we want that isn't on the list?
Often, yes. Tell us what you'd use and how much. If it grows well in our setup and your volume justifies the rotation, we'll add it.
Can we pair this with a Gingerly Tower on-site?
Yes. Many partners run both. Wholesale handles the volume, a Tower on the patio handles the herbs that get cut at the pass. See the Tower at your restaurant.
What does it cost?
Pricing depends on the mix, the volume, and the delivery cadence. We work it out in a short call so you only pay for what fits your kitchen. Reach out and we'll send a quote.
How does invoicing work?
Standard net terms. Weekly invoice, monthly statement, ACH or card. Nothing unusual.