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  • From: Richard Stewart <rstewart AT zoomtown.com>
  • To: Market Farming <market-farming AT lists.ibiblio.org>
  • Subject: Re: [Market-farming] Bagged Salad Mix Regulations
  • Date: Tue, 6 Oct 2009 18:37:52 -0400

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



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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