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Craft Agriculture Specialists

The New Leaf Story

 
 

Germinated in October of 2016...

The New Leaf Gardens grew from a long needed career change.  After spending 20 years in corporate America as an I.T. professional, it was time for a change.  It was time to turn over a New Leaf, so to speak. 

Located high in the foothills surrounding Wenatchee, New Leaf is a micro farm specializing in craft agriculture.  Leveraging a passion for food, cultivating fresh ideas, and healthy living, my goal is to supply the local community with creatively cultivated, specialized, small batch produce.

 

The Micros

Petite yet powerful, microgreens are a nutrient packed addition to any meal.  As a colorful component of your garnish, or as the star of the dish, my wife & I have found countless uses for the diverse array of cultivars I grow in the New Leaf Garden.

The Microgreens are delivered to you live, giving you the freedom to harvest as you need them.  As part of the partnership, I will gladly provide the necessary level support and infrastructure, potentially allowing you to have an onsite New Leaf mini-micro-farm-extension.  

It goes without saying that this unique feature of the New Leaf service model will help to reduce your "farm-to-table" distance.  When it comes to Microgreens for culinary use, New Leaf can help get your Farm to Table distance down to a length measured in feet as opposed to miles.   

The  Green Machine...  our Flagship producer.

The Green Machine... our Flagship producer.

The Gardens

Located at an elevation of 3,400 feet, in a North facing canyon, our backyard is a hostile growing environment much of the year.  Needless to say, the vast majority of the cultivation magic happens indoors.  The goal is to keep it small, efficient, and ultra-local.  My primary focus as a micro gardener is the creative use of vertical space.   The garden is integrated with our living space and is designed to scale effortlessly (grow or shrink) in either direction.

The Micros are grown in organic soil under a combination of natural and artificial lighting.

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Due to the extremely brief lifecycle of most micro cultivars, production schedules are flexible. 

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For the Consumer

Our Microgreens are good to go anytime and anywhere.  Conveniently packaged and hydroponically grown in 5x5 inch vented containers, our Microgreens are as portable as they are nutritionally dense.  With a small drink of water every other day or so, they will live and grow in the refrigerator for up to 10 days.  You harvest and eat them at your convenience.  It doesn't get any fresher than that.  The typical harvest from one package is about 2 ounces of fresh Microgreens.  A small salad for 2 can be created using about 6 ounces of Microgreens.  For example, start with 1 package of arugula, add some broccoli, and finally, sweeten it up with some basil.  Mix it up, add some oil and vinegar, and Voila!! You have an ultra-fresh micro-salad. 

 

For the Chef

Custom cultivation is a service targeted at the Culinary market.  We enjoy building tight-knit relationships with our community's culinary artists.

If it is a suitable candidate for micro production, I will grow it for you.  Let me know if you have something uniquely micro in mind, and we can plan out the steps needed to make it happen. 

The nature of this product helps keep the footprint relatively small.  That said, I truly believe that effective micro-farming requires a "less is more" approach.  New Leaf Microgreens are a small batch live product, available only to clients in the Wenatchee valley. The system and service are uniquely designed to supply a fresh, living, locally cultivated product to the culinary community.  

In the Seed Bank

 
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THIS IS THE LIST OF CULTIVARS THAT ARE CURRENTLY ON HAND.  THE LIST GROWS & SHRINKS WITH TIME & SEED AVAILABILITY

  • AMARANTH
  • ANISE
  • ARUGULA
  • BASIL (Dark Opal, Sweet, Lemon, Thai)
  • BEET (Early Wonder, Detroit Dark Red)
  • BRITTON SHISO
  • BROCCOLI
  • BRONZE FENNEL
  • CHARD
  • CHIA
  • CILANTRO
  • CLOVER
  • CORN SHOOTS
  • CRASANTHAMUM
  • CRESSIDA CRESS
  • DILL
  • KALE (Blue Curled, Lacinato. Red Russian)
  • LEEK
  • MARIGOLD
  • MUSTARD (Mizuna, Red Giant, Tokyo Bekana, Wasabi)
  • NASTURTIUM
  • PEA SHOOTS
  • PURPLE VIENNA KOHLRABI
  • PURPLE ORACH
  • RADISH (Daikon, Hong Vit, Red Rambo, Sango)
  • RED GRUNER PURSLANE
  • SALAD BURNET
  • SORREL (Green, Red Veined)
  • SUNFLOWER
  • TURNIP
 
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If you don't see it on the list, just ask.  We'll do some research, and customize a cultivation plan for you

Logistics & Support

Delivery

I’ll bring them to you when you need them.  We'll work out a delivery schedule that is focused on peak freshness and flexibility.  My client base will be limited, and my reach fairly short, so making regular visits to your location easily fits into my daily routine. 


Product Support

Think of me as your craft agriculture partner.  I’ll be available when you need me.  If needed, I’ll visit on a regular schedule.    When I visit, we’ll evaluate your current supply, replenish, and take back the micros that have aged past their prime.  As we develop our partnership, I’ll also assist with creating an environment at your location that will allow the micros to live and thrive effortlessly. This includes assisting any staff members in becoming micro-farm hands.  This level of support can make it possible for you to have a perpetual supply of live micro-freshness. 

The service level can be adjusted based on the needs of your current menu.  If the menu is thin or void of microgreens, the service level ramps down.  If at some point, you decide to create something a bit more microgreen-centric, we can then ramp up to an appropriate level. 


Portioning & Prices

A flexible approach to everything is my philosophy.    This is simply a sketch....

A primary focus of my business model is the complete elimination of all waste.  I will do my best to reuse everything... reuse & recycling of all resources are assumed in the pricing model.  You will only pay for what you use.  I will help manage your microgreen supply as part of ongoing product support.  Don't worry about the left overs... My wife and I will make good use of them.

All produce will be delivered in 1020 flats that are further broken down into individual portions.  The price of each portion is cultivar & service dependent.

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From a culinary perspective, in conjunction with supply management assistance, the individual portioning gives the capability of tighter cost control (down to the micro-level).  You won't pay for something you don't end up using. 

From a retail perspective, the benefit is the same.  Essentially, everything is sold on consignment.  As a shop owner, you'll get a portion of everything that is sold.  I'll take back everything else. 

This framework also benefits my business.  It allows me to standardize production for both the culinary and retail markets. 

Let's Start a Partnership

To be perfectly honest, I am not a fan of "Social Media."  There is a Facebook Page, but I probably won't maintain it.  There will be no tweeting about the latest developments in the Garden.  There will be no tweeting period.  Hashtag? 

Call me old-fashioned, or maybe just Old, but I prefer face-to-face relationship building.  My schedule is flexible.  Let's get together and discuss food philosophy.  I will bring along live samples.

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New Leaf Gardens

Owned & Cultivated by Chris DiPietro

High Up in the Foothills
Wenatchee, WA, 98801