Field Worker Appreciation Lunch

Charlie Hong Kong Recognizes The Hands Who Harvest Organic Veggies

“We want to recognize the unsung heroes who harvest chard and all other organic vegetables for our restaurant – without them we would not have fresh organic produce every day. We want them to taste the food we’re producing as a result of their hard labor.”

— Carolyn Rudolph, owner Charlie Hong Kong Restaurant

Charlie Hong Kong owners, Rudy & Carolyn Rudolph and head chef, Juan, will serve the harvesting crew who picks chard for their restaurant. Carolyn and her husband, Rudy, have been buying produce from Lakeside Organic Gardens for 18 years and estimate they have purchased close to 34,000 pounds of chard per year. Approximately 2 cups of mixed vegetables (including chard) go into every noodle bowl they sell at their restaurant.

Dick Peixoto says, “Our California home provides us with beautiful, unbelievably rich and fertile land to grow on. At Lakeside Organic Gardens, we have a tradition of honoring the land by growing the finest organic produce we possibly can. We grow over 45 organic vegetables year-round in the Pajaro Valley.”

He goes on to explain, “Our largest asset at Lakeside Organic Gardens is really our people and the pride they take in their work. It’s a real team effort from start to finish.”

In 1998, Charlie Hong Kong Restaurant was opened on a bustling street corner in Santa Cruz, CA. The purpose: to create a neighborhood eatery with a menu that offers healthy, abundant, flavorful food, at good value, focused on quick-service, “real” food. www.charliehongkong.com

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Lakeside Organic Gardens is the largest family-owned and operated solely organic vegetable grower/shipper in the USA. Producing over 45 commodities year-round, we are committed to being 100% organically grown in California. www.lakesideorganic.com