On a recent sunny day, some of the Cava Grill team ventured to Arnold Farms in Chestertown, MD, to learn a little bit more about the farm where some of our fresh produce is sourced.

Nestled on about 300 acres of land just a few minutes from town, this bucolic Eastern Shore farm produces a variety of fruits and veggies – including squash, onion, cauliflower, strawberries, and cabbage, among others.

It was getting close to the end of cabbage harvest season, so we got a first-hand look at how things work. The farm produces hundreds of crates of cabbage a day during the peak season. Some of that beautiful cabbage goes straight into our supergreens lettuce blend – and subsequently into your salad or rice bowl.

So how does cabbage get from seed to the huge heads you see in these photos?

Arnold Farms owner Bob explained that they start the seeds in a greenhouse right around Memorial Day, where they stay for 6 to 8 weeks until they’re transported out to the field to finish out their growth cycle. Then, in September and October, a team of about 20 harvests the cabbage and preps it for delivery to local grocery stores, farmers’ markets, and restaurants like Cava Grill.

And we’re pretty glad they do.