[Market-farming] transporting fresh cut basil
Roots Farm & Karen Sutherland
rootsfarm at cwdom.dm
Thu Jun 12 14:08:32 EDT 2008
Here in the tropics, we raise 15-20 types of basil. On the day before
market, we wash/cool basil by swishing it through clean cool water,
gently shake it dry, then place it to "crisp" in a covered basin in a
shady place until ready to bag. A few hours later it should be dry and
hydrated and we bag into plastic bags that are then placed into our
crates out of sun. At market next day, those kept in the shade last all
day and then keep well for another week in the fridge. Those displayed
on the table are good until the sun hits, then they start to sweat and
we need to poke holes in the bags and keep shifting them to be under the
umbrella's shade as the sun moves. They get a little wilty eventually
and we replace display bags with fresh ones.
Best wishes to all,
Karen Sutherland
Roots Farm
Organic Produce
Fruits, Roots, Vegetables & Herbs
Cockrane, Dominica
767-449-3038
rootsfarm at cwdom.dm <mailto:rootsfarm at marpin.dm>
courtney mcleod wrote:
>
> I keep it a cooler with ice packs and then when I get to market I have
> a great and really cool enamel tub I keep it in with cold water in
> it. I also lay the basil on towels that are on top of the ice packs
> in the cooler.
>
>
>
> Courtney
>
> Herb Thyme
>
> Middlefield, Oh
>
>
>
> ------------------------------------------------------------------------
>
> *From:* market-farming-bounces at lists.ibiblio.org
> [mailto:market-farming-bounces at lists.ibiblio.org] *On Behalf Of
> *doerunfarmtn at aol.com
> *Sent:* Thursday, June 12, 2008 11:58 AM
> *To:* market-farming at lists.ibiblio.org
> *Subject:* [Market-farming] transporting fresh cut basil
>
>
>
> How is the best way to transport fresh cut basil? I know it should
> not be kept cold as it turns black. Thanks..
>
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