For the most part, today was a typical harvest day. We followed the procedure of pulling all of one tray that was the correct date, cut, package, and label. I did, however, get to harvest some varieties that I haven’t before in the past. For example, I harvested and packaged all of the pea varieties. It was interesting to feel the difference between harvesting that specific green and something like basil. Both greens have stems that are thicker and more difficult to cut, yet they felt completely different to harvest. At the end of the harvest process, the live trays were being pulled to begin queuing up to be loaded into the small delivery truck. One of the company members pointed out the size of our dear old friend red shiso. In comparison to prior weeks, the leaves of the shiso were much smaller this week. The Head of Cultivation responded to the observation to give an explanation. He detailed that this batch of shiso was in the bays when the nutrient solution was at a point where it was around halfway full in the bucket. During the entire time that it was growing, the level of the nutrient solution in the water buckets decreased but not to a point where it needed to be added to. As a result of this, this batch of shiso most likely received less nutrient solution than that of the week before, leading to smaller leaf size. In order to possibly regulate this issue without needing to change how frequently they change the water entirely in the buckets, he suggested they might need to introduce nutrients to the microgreens while they are still germinating by adding nutrients to the water used during that stage of the growth period. I thought this was a really interesting solution and am going to see how it changes the way the plants develop after germ. Last week, I made a point to note the amount of product that one specific restaurant had in their fridge. This week, during the deliveries I noted that the amount of product remained seemingly unchanged. I brought it up to the company and they said they weren’t sure how to go about that issue because if they bring it up to the restaurant they may realize they don’t use the product as much as they thought and cancel their orders. They decided they would bring it up with Oliver Homberg to see what his plan would be. I also got the uniform shirt to wear while there and during deliveries, which was pretty exciting. I will look official from now on! Overall, it was a pretty successful delivery day, despite the heat!