[Market-farming] Bagged Salad Mix Regulations

Richard Stewart rstewart at zoomtown.com
Tue Oct 6 18:37:52 EDT 2009

I've never had a good experience with the meeting of ice and leafy  
greens.  They both tend to melt.  :)

Best thing in the world, since making ice takes a lot of energy is to  
use cool water which, as it evaporates cools the leaves.  A simple  
misting system works wonders.

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 1:52 PM, SaladG at aol.com wrote:

> Tom we always cool our mixes as soon as it is cut with cold water,  
> and I usually let it set in cold water for an hour or two before I  
> start spin drying, then we don't pack in very large quantity so when  
> we are at the market not more than 5# is exposed to the air and the  
> rest is in cooler's in the shade.  In really hot weather we pack the  
> coolers with ice, we have our own ice maker, so a couple of scoops  
> of ice on top of the mix in bags coming out of the walk-in will hold  
> all day without any problem.  Just never had any problems with it  
> getting wilty even on the hottest of days.  We do the same with  
> swiss chard, and I always try to keep it wet at the markets, if it  
> starts to look wilty  I put it back in water and get out some fresh  
> out of the cooler.  We have a upright freezer in the van we market  
> in and I always keep a few trays of ice just for emergencys.
> Phil
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