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  • From: "" <jbmckillip AT mesanetworks.net>
  • To: "Market Farming" <market-farming AT lists.ibiblio.org>
  • Subject: Re: [Market-farming] mature chard/spinach
  • Date: Fri, 21 May 2010 10:40:54 -0700

So you're saying that the water should be the same temperature as the chard?  Considering getting up early to cut the chard and put it in water and then make bundles at market so the stems don't get injured by bundling them.  Will let you know how my experiment goes.

Barb

--- clearviewfarm AT bluefrog.com wrote:

From: <clearviewfarm AT bluefrog.com>
To: "Market Farming" <market-farming AT lists.ibiblio.org>
Subject: Re: [Market-farming] mature chard/spinach
Date: Fri, 21 May 2010 09:52:17 -0700

When you put the chard in water was the temp near the ambient temperature, i.e. near the temp of the chard?  Severe changes in temp. can affect wilting.  You may want to consider covering some of your produce with clear plastic, if that is feasible, to avoid drying out.

Kurt Forman
Clearview Farm
Palmyra, NY 14522

--- boulderbelt AT embarqmail.com wrote:

From: Owsley lucy <boulderbelt AT embarqmail.com>
To: Market Farming <market-farming AT lists.ibiblio.org>
Subject: Re: [Market-farming] mature chard/spinach
Date: Fri, 21 May 2010 10:56:08 -0400

The grocery store don't have to deal with wind and other elements, keep the produce cooler at 42 and the produce gets a light mist every 10 minutes or so.

Personally I bag all my greens, put out no more than 3 to 4 bags of any one type at a time (with the rest left in the coolers). The greens will hold for the entire market. When you customers get them home they will still be in great shape and should hold for up to 14 days in their fridge.

That said I doubt you will have time to bag everything, assuming you have produce bags and a scale on hand, much less the time to bag it all. So when I did not bag what I would do is put out 2 bunches of what ever and those would be the "sacrificial" greens-i.e. I knew these would be unsellable in an hour or less and I would get people what they wanted out of the coolers where the greens stayed fresh. About every hour I would put new display greens out and toss the spent ones in the compost or give them away.


Lucy Goodman
Boulder Belt Eco-Farm
Eaton, OH



On May 21, 2010, at 10:49 AM, "" <jbmckillip AT mesanetworks.net> wrote:

I have mature chard and spinach in the high tunnel, market it tomorrow am, and it is going to be hot and windy.  Forcast 80 with 30+mph winds.  I need to get the rest of the chard and spinach out of hte tunnel, so I can get my tomatoes and peppers in those spots.  Question: how do I keep them from wilting?  Last week I cut them and put them in water in a couple large rubbermaid tubs, the temps were in the 40's and they still got wilted.  How does the grocery store keep their fresh produce looking fresh?  I see chard and spinach in bundles at the store.  Thanks!

Barb
Front Range, Colorado

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