Harvest is critically important to the quality of our vegetables
(1) Timely harvest.
Ready to eat!
Picked at the right time of day, and the right time of the season
(2) Careful cleaning.
Gentle washing is usually needed to remove dirt and debris.
(3) Appropriate cooling.
Most greens and brassicas need to be cooled immediately; we try to get them into the cooler within two hours of harvest.
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.