Harvest is critically important to the quality of our vegetables
(1) Timely harvest.
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Ready to eat!
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Picked at the right time of day, and the right time of the season
(2) Careful cleaning.
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Gentle washing is usually needed to remove dirt and debris.
(3) Appropriate cooling.
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Most greens and brassicas need to be cooled immediately; we try to get them into the cooler within two hours of harvest.
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Warm weather crops (tomatoes, peppers, cucumbers and eggplants for example) cannot handle refrigerator temperatures; these need temps in the 50 - 60 degree range. We keep them in a separate storage area.
Row Covers
Pests can destroy a beautiful vegetable in short order. We use row covers to keep the pests off our vegetables. The cover is a light fabric, permeable to both air and water, yet hardy enough to withstand the elements. The row cover is supported, off the plants, with sturdy metal hoops.
Greens, radishes, cauliflower, broccoli and cucumbers all thrive when grown under cover. Using row covers, we can grow beautiful veggies without the need for chemical pesticides and sprays. The result? Beautiful, tasty, healthy vegetables.
Even children love them!
