“It’s out of stock again.”
When a recurring crop disappears, the kitchen has to substitute, replate or change the dish. Planned growing reduces that scramble.
Hospitality & Chefs · Western Cape
Stop chasing greens that
don’t show up the same twice.
When a crop is part of a dish, inconsistent quality, last-minute stock-outs and supplier chasing become your kitchen’s problem. Arable plans recurring microgreen supply around what your menu actually uses.
30+microgreen varieties
Plannedstanding-order production
LocalWestern Cape growing
Year-roundcontrolled-environment supply
What chefs are actually buying
You have enough variables in a kitchen.
The microgreens are the easy part. The real value is having the right crop, in usable condition, when the dish needs it, without creating another procurement headache for the chef or kitchen team.
“These are not like last week’s.”
Inconsistent crop size, flavour or appearance makes prep and plating less predictable. Controlled growing is built around repeatability.
“I’m throwing too much away.”
Fresh produce has to earn its place in the fridge. Recurring volumes should reflect what the kitchen actually moves, not what a supplier wants to push.
“I don’t have time to chase this.”
Chefs should not spend prep time phoning around for small ingredients. A standing supply removes repeated sourcing from the weekly routine.
How Arable removes the friction
Grow the supply around the menu.
Instead of treating microgreens as opportunistic stock, we can plan recurring varieties into our growing schedule so your kitchen gets a more dependable supply rhythm.
Standing orders
Regular crop requirements are known in advance and can be incorporated into planting schedules.
Controlled production
Indoor growing gives us better control over the conditions that influence crop quality and timing.
Close to delivery
Local Western Cape production keeps the route between farm and kitchen shorter.
Talk directly to the grower
If your menu changes, crop preferences and recurring volumes can be discussed with the team growing them.
Choose by flavour
Start with what the dish needs.
Microgreens are more useful when selected by flavour, texture and function rather than by colour alone. Build a working range around the dishes you actually serve.
Clean freshness
Chinese cabbage and similar brassicas work where you want freshness and colour without overpowering the dish.
Heat without sauce
Rocket and radish varieties bring a fresh peppery bite to pizza, proteins, sandwiches and plated dishes.
Concentrated herb notes
Coriander and similar crops add a distinctive aromatic profile to Asian, Mexican and fresh dishes.
Ingredient-level texture
Pea shoots and sunflower give enough body to become part of the dish rather than simply finishing it.
Chef favourites
A working range for real menus.
These examples show the range of flavour directions available from Arable’s wider selection of more than 30 microgreen varieties.
Sweet · Nutty · Crunchy
Pea Shoots
Substantial enough for salads, bowls, curries and plated components.
Fresh · Spicy · Colourful
Rambo Radish
Strong colour and radish heat for wraps, proteins and plated dishes.
Aromatic · Distinctive
Coriander
Especially useful for Asian, Mexican and fresh herb-forward dishes.
Bold · Savoury
Spring Onion
A clean onion note that works particularly well with fish and Asian dishes.
Peppery · Tangy
Rocket
Familiar peppery flavour in a compact crop, ideal for pizza, pesto and savoury dishes.
Sweet · Buttery · Crisp
Sunflower
Mild, substantial and versatile across salads, tacos and egg dishes.
30+
And if the crop is not already in our range
Ask us to develop it for your menu.
Arable already grows more than 30 microgreen varieties, but your menu does not need to be limited to what is currently on the list. If you need a specific crop, flavour profile or variety, talk to us. We can assess it, trial it and develop a growing solution around your kitchen where practical.
Ask about a custom crop
Western Cape kitchen supply
Reliability starts before harvest.
Microgreens are living crops. The most dependable supply comes from knowing recurring demand early enough to plan it into the grow.
Mondelivery route
Weddelivery route
Fridelivery route
How supply works
Tell us what your menu uses. We plan the grow.
For recurring kitchen requirements, Arable can plan crops around the varieties, volumes and delivery rhythm your team uses regularly.
1
Choose the cropsTell us the flavour profiles and varieties your menu uses.
2
Set the frequencyAgree a practical recurring volume and delivery rhythm.
3
We grow to demandYour standing requirements are incorporated into crop planning.
4
Scheduled deliveryProduce is harvested, packed and delivered on planned Western Cape routes.
Behind the crop
Food safety matters before the plate.
Professional kitchens need more than good-looking produce. Arable’s growing and handling systems are built around documented procedures, traceability and controlled-environment production.
GAP-certifiedDocumented growing and handling procedures.
Pesticide-freeControlled production without routine pesticide use.
TraceableCrop and production records support accountability.
Year-round productionIndoor growing reduces dependence on field seasons.
Hospitality enquiries
What does your kitchen need us to grow?
Tell us what crops you use, your approximate weekly volumes and where your kitchen is based. We can help build a practical standing supply around your menu.