This sheet is the technical companion to the Wholesale Offer Sheet (prices + MOQ cadence) and the Wholesale Buyer FAQ (process + cadence). It mirrors the producer-side detail in our RRS Foodservice, farm-to-table restaurant, and CCCPS Farm to School channels so every reply lands on the same supply story.
Varieties — Phase 1 commercial line (Aug–Sept 2026 first harvest)
| Variety | Case Size | Net Weight | Pack Format | Cut Sizes | Storage Temp | Shelf Life | Lead Time |
|---|---|---|---|---|---|---|---|
| Sunflower micro [DRAFT] | 6 × 1 lb clamshell | ~6 lb | Sealed clamshell, label-stamped (farm name, lot ID, harvest date) | Standard 1″ cutWhole shoot (uncut) on request | 34–38 °F | 7–10 days | 48 hr cut-off |
| Pea shoots [DRAFT] | 2 × 5 lb flat / case | ~10 lb | Food-service flat, loose-packed, lid-labeled | Tendril + 3″ tipWhole vine (uncut) on request | 34–38 °F | 7–10 days | 48 hr cut-off |
| Radish micro [DRAFT] | 6 × 1 lb clamshell | ~6 lb | Sealed clamshell, label-stamped (farm name, lot ID, harvest date) | Standard 1″ cutDaikon or Rambo variety — confirm on PO | 34–38 °FDo not exceed 40 °F (radish turns limp) | 7–10 days | 48 hr cut-off24 hr emergency add-on |
| Broccoli micro [DRAFT] | 6 × 1 lb clamshell | ~6 lb | Sealed clamshell, label-stamped (farm name, lot ID, harvest date) | Standard 1″ cut | 34–38 °F | 7–10 days | 48 hr cut-off |
| Wheatgrass [DRAFT] | 1 × 10 lb flat | ~10 lb | Distributor flat, loose-packed, cut at 6″–8″ | 6″–8″ bladeCat-grass tray format on request | 34–38 °F | 7–10 days | 48 hr cut-off |
| Mixed brassicas [DRAFT] | 2 × 5 lb flat / case | ~10 lb | Food-service flat, loose-packed, blend ratio stamped on lid label | Standard 1″ cutKale + arugula + mustard + broccoli rabe blend | 34–38 °F | 7–10 days | 48 hr cut-off |
Per-varietal technical notes
- Sunflower micro. 8–10 day grow-out at the Locust Grove facility; cut at the cotyledon / first true-leaf stage; harvest-tray row logged in the on-site binder against lot ID stamped on every clamshell lid.
- Pea shoots. 9–12 day grow-out; tendril + 3″ tip is the default kitchen garnish cut; whole-vine uncut format ships on request for plating-finish buyers who want the strain-on-stem texture.
- Radish micro. 8–11 day grow-out; Daikon is the baseline rotation, Rambo (red-stemmed) is the seasonal rotation — flag at PO if Rambo is required; do not exceed 40 °F in the buyer cooler (radish turns limp under warmer storage).
- Broccoli micro. 8–10 day grow-out; cut at cotyledon stage for the milder flavor profile that works in raw-bar / salad applications; lightly cooked finishing micro on request.
- Wheatgrass. 10–14 day grow-out; default cut 6″–8″ for cold-pressed juice / shot / blend use; cat-grass tray format available for the cat-greens baseline.
- Mixed brassicas. 8–12 day grow-out; the “kitchen garden blend” combines kale + arugula + mustard + broccoli rabe micro; ratio stamped on lid label per drop so the buyer can flag a rebalance on the next PO.
Packaging, cold-chain & lot-ID conventions
Clamshell label. Stamped on every lid: IronRoost Farms, Inc. · Lot ID (e.g. SF-2026-W36-04) · Harvest date (YYYY-MM-DD). Formatted to drop straight into a kitchen prep log or a distributor receiving sheet.
Case-level lot ID. Each case links on a 1:1 basis to a harvest-tray row in the on-site binder. Certificate of Analysis (CoA) for any varietal on any drop is available on request within the 48-hour confirmation window before dispatch.
Cold-chain continuity. Ex-farm dispatch from on-site ≤41 °F walk-in into refrigerated transport. Target buyer-side cooler temperature 34–38 °F. Do not freeze — freezing breaks the cell wall and turns the cut tips translucent and limp on thaw.
Lead-time, MOQ cadence & emergency dispatch
- 48-hour cut-off. Standard order confirmation cut-off is 48 hours before the delivery window. Tuesday / Friday corridor drops to Richmond · Charlottesville · Southside VA — confirm on the buyer-side receiving window.
- 24-hour emergency add-on. Same-day dispatch is doable when 24-hour notice is given by phone confirmation to ironroost-farms@polsia.app. Adds an emergency-line surcharge; documented in the offer sheet’s tier-1 pricing column on a per-PO basis.
- Standing weekly cadence. 50 lb / wk across varieties holds a recurring Tuesday / Friday slot. Sub-50 lb / wk runs as case-by-case spot orders; pricing rolls up to tier-1.
- 5 lb MOQ per variety per drop. Mixed-case “first-order pilot” of 10 lb mix-and-match across Phase 1 lines available to new accounts.
- Pricing and intake links. Per-pound pricing, MOQ cadence, and volume-tier discount details live on the companion Wholesale Offer Sheet — not duplicated here. The Wholesale Order Form is the intake handoff once the buyer confirms the spec.
Food-safety posture: VDACS regulated-facility filing in process · GAP pre-audit underway · HACCP concurrent with commissioning · lot ID + harvest-date on every case · CoA available on request · cold-chain integrity from harvest table through dispatch · full third-party GAP audit targeted Q1 2027.
Phase 2 secondary lines PENDING
Basil · Cilantro · Amaranth · Arugula · Kale. Phase 2 secondary lines in the rotation queue behind the primary Phase 1 lines — if your menu calls for a specific additional line, that request folds into Phase 2 ahead of the baseline schedule and will be added to a future revision of this spec sheet.