Archive: Nov 2018

  1. Taylor Farms’ Innovation Featured in The New York Times

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    Hot off the press – check out this recently published article by The New York Times, highlighting Taylor Farms adoption of new, innovative technology. The article explores how advancements in automation are transforming the workplace while addressing industry labor challenges. Our goal with technology is to shape a new path for employee growth and retention.

    Robotics not only improve operational efficiency, but also create a more ergonomically desirable work environment and higher-skilled job opportunities. Be sure to check it out!


  2. #GivingTuesday: American Red Cross Wildfire Relief

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    With the holidays around the corner, our thoughts are with everyone affected by the tragic wildfires in California. Today, Taylor Farms is celebrating #GivingTuesday, pledging donations to benefit the American Red Cross Wildfire Relief. Taylor Farms will donate $1.00 for every new “like” or “follow” received on our Facebook and Instagram pages, up to $7,000 through the end of this week. All proceeds will support the efforts of the American Red Cross disaster workers and volunteers, who have remained on the ground throughout the California wildfires, providing ongoing relief support and comfort to those impacted. With one simple click, we can help the American Red Cross rebuild and restore communities.

    Be sure to “like/follow for a dollar” and together we can donate up to $7,000 this week! #TaylorGives #GivingTuesday


  3. “The Move” – Five Things You May Not Know

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    As most people are preparing for Thanksgiving, our Taylor Farms team is busy preparing for our semi-annual move, where we do the unimaginable and transition our entire vegetable production facility 550 miles – from Salinas, California to Yuma, Arizona!

    Here are 5 things you may not know about “The Move”:

    1. Why move? As a source-based supplier, we follow mother nature as the veggie growing season transitions each winter from California’s Central Coast to Yuma, Arizona. We strategically move our facility close to our growing base to ensure quality and freshness of product.
    2. Over 200 people are involved in “the move”, which includes a diverse group of department leaders from our maintenance, production, engineering, shipping and food safety teams.
    3. 56 Hours – The time it takes to pull apart and put back together all our facility’s equipment (which also includes the 10-hour drive to get the machines to their Yuma location).
    4. We move 1400 tons of equipment with 140 flatbeds!
    5. “The Move” has environmentally friendly benefits, reducing the amount of food miles our raw product travels – saving about 445 trucks off the road, 650,000 gallons of gas and 4 million food miles each move!

  4. New Delicious Wedge-Style Chopped Salad Exclusively Offered at Sam’s Club

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    Are you ready for an exciting new — exclusive — variety of Taylor Farms Chopped Salad Kit?

    The popular Wedge salad with its delicious steakhouse vibe now has its own place in our line of fan-favorite Chopped Salads!

    This variety is only available at select Sam’s Club nationwide —  in-Club sampling of the Wedge-Style Chopped Salad Kit is taking place this Saturday,  November 3rd – Check your local club for schedule and availability.

    This Wedge-Style Chopped Salad Kit is fully loaded with all your favorites. Crisp romaine, cabbage, cauliflower, shredded broccoli, and carrots are topped with fried onions and tasty bacon. Sprinkle all that with the included steakhouse seasoning and drizzle with our creamy blue cheese dressing for the perfect blend of flavors.

    Top this tasty salad with roasted sweet potatoes for an easy lunch, or serve it as an easy and perfect side to a steak dinner (recipe below).

    Dig in and enjoy!

    Steakhouse NY Strip & Potatoes with Wedge Chopped Kit


    • 4 boneless New York strip steaks – 1-inch thick, excess fat trimmed
    • 1lb fingerling potatoes
    • Olive oil
    • 1 tbsp butter
    • Coarse salt & crushed black pepper
    • Taylor Farms Wedge Chopped Kit


    1. Preheat oven to 450 degrees Fahrenheit. Slice fingerling potatoes in half, toss in olive oil and season with salt and pepper. Place on rimmed baking sheet and roast until golden brown and crispy, about 30-35 minutes, flipping halfway.
    2. Season steaks with salt and pepper. Heat oil and butter in a large heavy bottom skillet on high heat.  Sear steaks until medium rare, flipping once, 4-5 minutes on each side. Let rest on a cutting board before slicing, about 10 minutes.
    3. In a large salad bowl toss Taylor Farms Wedge Chopped Salad Kit with all of the components and dressing. (Yes, it’s that easy!)
    4. Serve sliced steak with the roasted potatoes and Wedge Chopped on the side.