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market-farming - Re: [Market-farming] Bagged Salad Mix Regulations

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  • From: SaladG AT aol.com
  • To: market-farming AT lists.ibiblio.org
  • Subject: Re: [Market-farming] Bagged Salad Mix Regulations
  • Date: Tue, 6 Oct 2009 13:52:20 EDT

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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