| ORDERING PROCEDURE
Thank You for your interest in Cookstown Greens.
Since we are not your typical produce distributor, you should know something about the way we work. We actually grow, harvest, clean, sort, pack, chill, prepare orders and then deliver to your kitchen. Many items are prepared just for you. Therefore we require ample notification to serve you well.
Receiving Weekly Now Available Updates:
If you are a chef, please provide us with your email address by sending an email to info@cookstowngreens.com. We will then begin sending you a weekly updated Now Available list every Monday morning. This update includes a couple of paragraphs about what will soon be available, a recent photo from the farm, notes about our staff, upcoming events, and links to fascinating websites. To view recent E-Letters, please click on one of the "Monthly E-Letters" in the column to your left.
Making Your Orders:
Orders must be received by telephone, fax or email (to orders@cookstowngreens.com) by 10:00am on Mondays or Thursdays so we can efficiently harvest, clean, chill, and pack in preparation for deliveries the next day. (This early notification is particularly important for items we pick-to-order.) Alternatively, you can enjoy the convenience of a Weekly Standing Order.
Nicky answers most of our Phone calls,
and is prepared accept your orders
and to answer your questions.
Advantages of Standing Orders:
Standing Orders can take one more thing off your mind, yet are very flexible!
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You no longer have to remember to place your orders by noon.
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You automaticallyu get priority if there are any product limitations.
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You can change your order as needed -- to increase quantities, reduce quantities, stop for a week, or cancel.
- You will receive early notification when a season is ending.
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And Standing Orders enable us to better anticipate your needs.
Other Ordering Options:
For your convenience, our full line is also distributed (at the same prices) by Hilite Fine Foods (416 503-0499) and by A.J. Lanzarotta (416 891-2195). For service in the Collingwood area contact Emmatta Distribution (705 424-9546). A one-to-two week shelf-life is the norm so you can feel comfortable ordering a little extra! If you happen to run out, we can often rush more to your door by overnight courier (again, if you call by noon).
Receiving Your Orders:
We drive our own refrigerated van to Toronto on Tuesdays and Fridays. We try to get food to your kitchen about the same time each week. For larger quantities outside of Toronto we use the constantly refrigerated Erb Transport. For lighter orders we use overnight Purolator Courrier. Alternatively, you can pick up any size order at the farm or at the Toronto Brickworks Saturday Farmers' Market for no added charges.
Early morning harvesting to fill an overnight order.
Why We Need to be Different:
We began supplying critically acclaimed restaurants and hotels with specialty vegetables in 1988 from our Cookstown garden (one hour north of Toronto). Our select chefs continue to support the fine quality and many choices which come from home-garden cool-climate techniques. To more consistently meet hospitality demands, we have steadily grown from a 2 acre family garden -- to over 90 acres with 4 year-round greenhouses and 2 winter root-cellars managed by a dedicated team of 8 full-time year-round employees.
We continue to choose our vegetable varieties based on sophisticated flavour and unique colours. (Usually these are tried-and-true heritage varieties which do not meet the current fad of long-distance, cheap-food, uniform-product agriculture.) Our selected varieties are further enhanced by carefully building healthy ecological organic soil that leads to healthy (pest-free) plants which benefit diners with additional flavour and nutrients. Meticulous post-harvest care maintains freshness and maximizes shelf-life so you can actually keep food costs down by rarely throwing away stale food. Careful packing of uniform size vegetables makes attractive presentations in busy commercial kitchens easy. We also appreciate that on-time delivery and steady prices are important to our chefs.
If working directly with a local farmer fits in with your cooking and business style, we look forward to working with you!
David Cohlmeyer Market Garden Owner |
