Week of July 18th 2011

Bringing in the harvest…….and keeping it cold!!!!!

We know summer is really here when the nights no longer offer relief from the heat, and it is now that we all benefit from the cooling system in our wash area.
Even in the early morning hours, the produce comes in hot from the fields. It is Eduardo’s job at this point to get it cool fast!



Eduardo King of the wash area

The water in the tank behind Eduardo (above) is cooled and held at 38 degrees. Dunking the greens into this cold water takes the field heat right out of the produce. From there it goes into our cooler and then into our refrigerated truck to you!!! Nutrient loss is significantly decreased by chilling produce quickly and maintaining that temperature until it is eaten.


The Cooler loaded with produce

This is what the Harvard Center for Health and the Global Environment has to say about post harvesting handling and local seasonal eating.

Our truck...ready to load

The Bottom Line

While all of the factors affecting nutritional quality of fruits and vegetables – crop variety, production method, post-harvest handling, storage, and processing and packaging – apply equally to produce that is produced locally or on farms across the country, relying on local sources for your produce needs has some distinct advantages. First, even when the highest post-harvest handling standards are met, foods grown far away that spend significant time on the road, and therefore have more time to loss nutrients before reaching the marketplace. Famers growing for a local (and especially a direct) market favor taste, nutrition and diversity over shipability when choosing varieties. Greater crop diversity from the farmer means greater nutritional diversity for the eater. Third, in direct and local marketing strategies, produce is usually sold within 24 hour after harvest, at its peak freshness and ripeness, making consuming them a more attractive prospect. Fourth, during this short time and distance, produce is likely handled by fewer people, decreasing potential for damage, and typically not harvested with industrial machinery. Minimizing transportation and processing can ensure maximum freshness and flavor, and nutrient retention.

This may seem like an overly simplistic explanation of why local fruits and vegetables are more healthful than those from our conventional long haul agricultural system. In the Northeast, diets based on foods available locally can be nutritionally adequate year-round. Concerns over nutritional adequacy usually arise because people are unaware of what is available. Fortunately, this guide can provide you with information regarding the delicious seasonal items of the Northeast and Mid-Atlantic, and how to prepare and store them.

Our salad spinner

Past this link in your browser for an easy printable 3 page list of produce and how to store it…it comes from California…so it list many vegetables and fruits that we do not get locally here in the northeast, but I thought it was helpful for those of you looking for more information.

http://www.mylifestylediet.com/Berkeley%20Farmers%20Market%20Tips%20for%20Storing%20Produce.pdf

The Bulk tank that keeps the water COLD!!!

Enjoy your local, fresh, chilled share!!!! Katie