Where every root
finds its light.
Climate-controlled towers. Nutrient-rich mist. Butter lettuce, Genovese basil, and Tuscan kale grown for Portland's most demanding kitchens.
Numbers before narrative.
Proof before pitch.
Every claim on this page is backed by third-party lab data, sensor logs, and delivery records — available in the harvest report below.
less water than field farming.
Every drop of nutrient solution is captured, filtered, pH-balanced, and returned to the towers. Our 14,000 sq ft facility uses less water in a year than two residential households. The system monitors EC levels every 4 minutes across 312 individual channels.
from seed to plate.
Field-grown equivalent: 28–45 days. Our microgreens travel an average of 4.2 miles from harvest to kitchen. Chefs receive same-day cut-to-order flats — still photosynthesizing when they arrive. No cold-chain degradation. No wilting in transit.
pesticides. 0 herbicides. 0 food miles.
Controlled atmosphere eliminates the pest pressure that drives conventional chemical use. Every batch is tested by Pacific Rim Analytical before it ships. Our delivery radius is 25 miles. The certificates are public. The routes are mapped. Nothing is hidden.
Seed. Mist. Light. Harvest.
Repeat 47 times a year.
Seeds are pressed into rockwool plugs in our germination chamber: 75°F, 95% humidity, no light. Roots emerge blind, reaching for moisture.
Plugs slot into stacked tower channels. The LED arrays switch on: 18 hours of 660nm red + 450nm blue, 6 hours dark. Photosynthesis begins.
Roots hang free in aeroponic mist. pH 5.8–6.2. EC 1.4–2.0. Nitrogen, phosphorus, potassium, calcium, magnesium — calibrated per crop variety.
Harvested before dawn. Packed in compostable flats. On a Portland chef's prep table by 6 AM — still photosynthesizing. Shelf life: 14 days.
What's growing right now.
Butter Lettuce
Tasting menus, wedge salads
Chefs, buyers, and directors
who use the data.
These aren't endorsements. They're operational reports from people who stake their reputation on produce quality.
I source Yield's butter lettuce for every tasting menu we run. The texture is impossible to get from field-grown — leaves hold structure for 14 days without browning. I've stopped ordering from my distributor entirely.
We put Yield's harvest data directly into our sustainability grant reports. Real EC readings, actual water consumption per flat, delivery GPS logs. Grant reviewers have never seen produce documentation this clean.
As a grocery buyer, wilted long-haul arugula is my nightmare. Yield delivers cut-to-order. The flats arrive still photosynthesizing — you can literally see condensation on the inside of the packaging. Customers notice.
Download Our
Grow Data.
Not a marketing brochure. A 47-page technical harvest report with every number we track — water, yield, nutrition, and food miles — formatted for grant applications, menu design, and procurement decisions.
Walk the grow corridors in person. 45-minute guided tours, Tuesday and Thursday mornings. Bring your team.
Schedule a visitGet the Report
No paywall. No sales call. Just data. We'll send it immediately.