We plant twenty varieties of lettuce—our custom blend of reds and greens—every two weeks from April through August to ensure a continuous supply for our customers. We harvest the lettuce in the early morning when the heads are still crisp from the nighttime. Each head is cut off at ground level and immersed in cold water to remove the field heat. The heads are broken up into individual leaves which are washed, spun dry, and bagged. The lettuce is then placed in a walk-in cooler where it is held at 42º F. At this temperature, the leaves will remain crisp for two weeks or longer.