Market Farming

[John Ferree <john AT seldomseenfarm.com>]

interesting idea. . . we're using a round 300 gal stock tank for loose
greens.  if you attached it to the bottom of the tank it might be viable
(constantly putting the tank on end - no where to store the contraption).

what about using a round tank with high volume pump?  and just spin
everything in a circle?  maybe set the pump to draw from the bottom,
have it mounted on the side half way up.  then point it down to
facilitate mixing between the layers (salad mix) or just even
hydration.  i'd only worry about bruising and clogging the inlet, if it
pulls off the tank. 

also, what about oversizing the tank (so there is more clearance between
the inlet and produce) and using a high volume, low pressure pump that
pushes water vertically?  they use a few at a waterfowl area near me to
keep an area from freezing.  you should get some manner of
convection/displacement going enough to knock off dirt. 

the bigger labor problem for us (in salad) is weeds. pick - pick -
pick.  i'd love to have a harvest/processing system that was 15+ #/hr,
but without good weed control it is impossible. 

john
danville, in


a h wrote:
> I think that is an interesting idea. What is your current process for
> greens production?
>
> At an aquaculture farm in my area the man used loops of polyethylene
> pipe (irrigation line essentially) and poked holes in it , used a
> threaded fitting to an air hose\coimpressor like you were describing
> and kept it  weighted halfway in the tanks with something.
>
> I just use 2 dunk tanks but i have been looking for input on other
> methods. I really don't like the amount of water i go through changing
> the water and was considering making the a trough that skims the top,
> put 's the water through a sediment filter and reuses it. I have a
> well so i try and get the most mileage for my water but the cold water
> really helps with the field heat in the middle of summer.
>
> What do you dry with and package. I had always heard of using a
> washing machine and last summer i finally found one on the curb and
> after removing the agitator and safety mechnisms it works wonder. I
> made baskets that i harvest into, dunk , and then put in the washer
> for drying. The less i handle it the less bruising i get. But every
> now and again i notice a slug or bug still around and have always been
> curious how much larger operations process their greens.
>
> After drying to you use breathable bags or what is your storage medium
> of choice in the walk in?
>
> I think the air could be a great idea.
>
> adam
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