Market Farming

[Pam Twin Oaks <pam AT twinoaks.org>]

For small greens, we like the all-metal Chinese scissors from Lee Valley - pointed, sharp, totally repairable.  For big cooking greens (bunching greens) we snap individual leaves off - easy, no need to carry tools. Also, the break seems at a "natural" place for the plant anatomy, so maybe it heals better than a cut stem stump? Our knife collection is mostly selections from yard sales and thrift stores. We use the knives for cutting heads, squash, stuff like that. We use pruners for okra and eggplant.

Pam Dawling, Twin Oaks, Louisa, VA, where we have a cold clear morning today.