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  • From: Thomas Patrick Hurtgen <hurtgenmeadows AT gmail.com>
  • To: Market Farming <market-farming AT lists.ibiblio.org>
  • Subject: Re: [Market-farming] Settle a family debate!!!!!!!!
  • Date: Fri, 29 May 2009 15:17:36 -0400

Helpful discussion. Are you leaving the roots on leaf lettuce or cutting above ground? I have been leaving roots on, washing them and then cooling -- however, this is a slow process. Thanks for any advise that anyone following this thread may offer. Tom, Hillsborough, NC (zone 7a)

On May 29, 2009, at 9:00 AM, Roots Farm & Karen Sutherland wrote:

We don't have cooler capacity,and our final packing area is miles from
our picking/dunk & cool area so going back and forth not an option.
We pick on day before market starting as early as possible but can't
get to everything before the sun does. We find that if lettuce and
other greens are dunked and drained and covered and left in shade,
they'll hold well (and will crisp up if they've started wilting before
we were able to pick). If windy, if cover has come off crates, if
it's been dry for a while before harvest, we may have to dunk and
cover and crisp up again when they reach packing site. They'll
usually stay crisp through market if we keep wetting display at market
and keep what doesn't need to display covered. We keep a bucket of
clean water for short soaks of really wilted stuff which usually perks
up again. Usual temperatures are in mid 80's day; mid 70's night. I
wonder if the fast crisping response of the greens may be partly
because they are still alive and are within their lifespan's range of
accustomed temperatures and were organically grown so may have more
capacity for resistance to stress.

Best wishes to all,

Karen Sutherland

Roots Farm
Organic Produce
Fruits, Roots, Vegetables & Herbs
Cockrane, DOMINICA
767-449-3038
rootsfarm AT cwdom.dm


On May 29, 2009, at 8:10 AM, cjmaness AT juno.com wrote:

Before it got hot, I could harvest all my lettuce and then wash. Now
that it is in the 80's with lots of sunshine, I cut about 4 grape
lugs of lettuce, or about 100 heads, at a time. Wash, and into the
cooler it goes. Repeat. It's much slower this way, but if I try and
cut more it starts wilting. If you can harvest it all and get it
washed before it wilts, it really is faster.
Carla
Perkins, OK

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