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  • From: <sunnfarm AT netscape.com>
  • To: "Market Farming" <market-farming AT lists.ibiblio.org>
  • Subject: Re: [Market-farming] tomato storage
  • Date: Mon, 28 Jul 2008 06:45:19 -0700

The wash water should always be warmer than the tomato to prevent water absorption. I never wash tomatoes I always hand wipe with a damp glove
or spritz with water to dampen fruit before passing into my dry brushing machine. The less you handle a tomato the better. Peppers also absorb water. If you let one pepper with bacterial soft rot infect the wash water which is easy to do, all healthy fruit will absorb the bacteria and rot in a day or two.
I pick tomatoes mature green or on the turn when they look blush and ripen in the baskets. I find that ripening outdoors under some partial shade produces a natural and flavorful fruit. Barn ripening in the dark seems to produce those fake looking tomatoes you see in the supermarket... Bob.
Sunny Meadow Farm
Bridgeton, NJ.
 
 

--- rockyprairie AT earthlink.net wrote:

From: "Kate Halstead" <rockyprairie AT earthlink.net>
To: "'Market Farming'" <market-farming AT lists.ibiblio.org>
Subject: Re: [Market-farming] tomato storage
Date: Sun, 27 Jul 2008 10:26:46 -0700

Just a note on hydro-cooling tomatoes, especially in light of recent paranoias regarding food safety. If there is temperature differential of more than 10 degrees between the water and the tomatoes, they will actually suck in water (and anything in it...salmonella, etc.) in through the stem end. Unfortunately, it's much safer to cool them the old-fashioned way ( in a cooler) and then wash them if it's necessary. I learned this in a recent farm food safety seminar.
 
Probably not practical for all, but what about harvesting in the very early morning while the tomatoes are at their coolest?
 
Kate
Monroe, WA


From: market-farming-bounces AT lists.ibiblio.org [mailto:market-farming-bounces AT lists.ibiblio.org] On Behalf Of pech
Sent: Sunday, July 27, 2008 9:51 AM
To: Market Farming
Subject: Re: [Market-farming] tomato storage

Thanks Carla,
 
what temp do you keep your cooler? I don't know why, but I never thought to hydo cool tomatoes. hummmm
 
Dave z6

----- Original Message ----
From: "cjmaness AT juno.com" <cjmaness AT juno.com>
To: market-farming AT lists.ibiblio.org
Sent: Sunday, July 27, 2008 10:39:14 AM
Subject: Re: [Market-farming] tomato storage

We don't have a perfect system by any means. We pick, not at the breaker stage, but a little more mature than that. We wash them, which really helps to remove the field heat, and then store in our house. As they reach full maturity, we move them to our walk in cooler. I taste, taste, taste, and cooling them hasn't affected the flavor. We still have some loss, but it's the best we can do right now. I don't really like having boxes of tomatoes stacked all over my living room either...
Carla
Perkins, OK

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