Restaurants building a consistent garnish or salad program.
Restaurant supply
A reviewed supply path for chefs and food-service buyers.
Restaurant accounts keep pricing requests, sample boxes, order history, and standing order interest organized without exposing wholesale pricing publicly.
Chefs testing color, flavor, and texture before a menu feature.
Caterers and food-service buyers planning recurring microgreen needs.
Wholesale ordering path
A chef-focused supply relationship starts with review, samples, and lead time.
Restaurant ordering is not automatic checkout. Valentine Harvest confirms crop availability, delivery rhythm, packaging needs, and payment timing before orders are final.
- 01
Apply or inquire
Share business type, delivery area, product interests, estimated weekly volume, and contact preferences.
- 02
Sample and price
Request restaurant pricing or a chef sample box before building a regular microgreens program.
- 03
Confirm availability
Orders are manually reviewed for crop timing, service area, pickup or delivery, and invoice/payment notes.
- 04
Grow for the account
Initial orders are scheduled around the longest growth period in the confirmed request. Regular cadence can tighten after usage is known.
- 05
Payment on handoff
Payment is normally collected or due on the delivery or pickup date unless a confirmed invoice note says otherwise.
Buyer priorities
Built around approval, availability, and repeatable handoff.
Serving select areas in Northern California. Local delivery and pickup availability may vary by location.
Chef sample boxes
Request sample boxes after review to test microgreens for plating, salads, sandwiches, catering, and menu specials.
Private pricing
Wholesale pricing is handled through reviewed inquiry and account workflows, not public price tables.
Standing order interest
Share weekly or twice-weekly interest so recurring needs can be reviewed against grow cycles and service area.
Chef recipe ideas
Browse product-use ideas for plating, garnish, bowls, sandwiches, and sample box planning.
Weekly availability
Plan around grow cycles, lead time, and local handoff.
Delivery and pickup cadence is reviewed manually for each restaurant account or inquiry. Requests can include weekly delivery, twice-weekly interest, standing orders, sample boxes, and custom varieties.
Serving select areas in Northern California. Local delivery and pickup availability may vary by location.
Restaurant delivery model
Restaurants can request weekly delivery, twice-weekly delivery interest, standing orders, sample boxes, and custom variety requests. Final availability depends on the grow schedule and confirmed service area.
Serving select areas in Northern California. Local delivery and pickup availability may vary by location.
Chef Sample Box
Test flavor, color, and texture before setting a recurring order.
Chef sample boxes can include a curated mix of microgreens for menu testing, plating, garnish, salads, sandwiches, catering, and specials.
Sample box requests can include
- Current microgreen varieties and chef-friendly blends.
- Weekly or twice-weekly delivery interest.
- Standing order planning for recurring menus.
- Manual invoice/payment preference for confirmed orders.
Manual review
Inquiry details before invoices.
The website collects requests and inquiries only. Payments can be coordinated manually through Square Invoices, Stripe Invoicing, QuickBooks, or a similar workflow after confirmation.