Keeping greens looking good

Lucy Goodman goodows at infinet.com
Wed Jul 10 07:31:00 EDT 2002


Bob,

are you washing the greens before refrigerating them? A wash in cold
(37°F to 43°F) gets the field heat out of the veggies quickly and that
slows dramatically the breakdown of cells so that even when you bring
the produce out of the fridge it will not fade nearly as quickly.

Bagging greens also helps a lot to keep the wilts at bay. But your
members may not want the extra plastic packaging in their shares

The other thing you can do, if you have the room, is keep the bags in
the fridge until they are delivered and than deliver them in cooled down
coolers so that the food doesn't heat up in transport.

For things like carrot tops consider cutting them off. They are not
eaten and they force your members to deal with waste which they may not
really want to do.

Also remember most of your members do not know what really fresh produce
looks like so what you see as horrible wilt may look pretty normal to
them. You may want to ask if this is a problem with them. if it isn't
don't make more work for yourself than you need to. You already work
harder than most folks.


Lucy Goodman-Owsley
Boulder Belt Organics
New Paris, OH
http://www.angelfire.com/oh2/boulderbeltcsa

Looking for a CSA, Farmer's market or other venue for fresh local food?
Check out 
http://www.localharvest.com

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