[Market-farming] Bagged Salad Mix Regulations

Richard Stewart rstewart at zoomtown.com
Tue Oct 6 07:54:47 EDT 2009

We dunk ours in cold spring water.  Right around 49F.  Then place in a  
cooler.  Most of it we sell to restaurants.  If we sell at market we  
sell by weight and simply pull it fresh, with the root out of the  
cooler and weigh it.  Dunked in chilled water and with the tap root  
lettuce lasts a while if kept in a cooler, and up to two weeks for a  
customer once they rinse and spin and store.

Richard Stewart
Carriage House Farm
North Bend, Ohio

An Ohio Century Farm Est. 1855

(513) 967-1106
rstewart at zoomtown.com

On Oct 6, 2009, at 4:56 AM, DFORD8N at aol.com wrote:

> Phil--
> How do you keep your mix from wilting? Do you have it covered, or on  
> a bed of ice?
> --Tom
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