December
6, 2004: “We want our carrots to glow!”
That’s what Chris and Kim Blanchard said at a recent
field day at their Rock Spring Farm in SE Minnesota. During
the day sponsored by the Midwest Organic and Sustainable Education
Service (MOSES) and Practical Farmers of Iowa, Chris and Kim
showed off their four production greenhouses, wet and dry
packing sheds, 5 acres of production beds and fields of asparagus,
squash, and tomatoes. The Blanchard’s grow a large variety
of gourmet vegetables, fresh herbs and flowers—which
are sold through their CSA, a local farmers’ market
and wholesale—but their hallmark vegetable is carrots.
The Blanchards used a barrel washer to remove most of the
soil from their carrots, followed by a power washer spray
as a final rinse when carrots come out of the barrel and onto
the screen. They do this so the carrots “glow”.
As we discussed washing carrots and cleaning squash, I was
reminded that quality is an important goal for post harvest
handling, and that approved materials must be used.
Chris and Kim are careful in this regard—their wash
water is sanitized with organic-approved Tsunami (peracetic
acid), 1 cup per 150 gallons of water. (Please note that peracetic
acid is a combination of hydrogen peroxide and acetic acid,
both of which are allowed for post harvest handling of organic
produce.)
When harvesting squash, the Blanchards wait until the underside
of the squash is, what Chris termed, “Martha Stewart
Autumn”, or the color of pumpkin pie with spices. Using
pruning shears, each squash stem is cut individually, a portion
of the stem remaining attached. Breaking stems off at the
base of the squash can introduce disease areas and increase
dehydration.
Squash are then carefully piled (never thrown) in the field
where they lay for 2 nights after picking. Stems are arranged
so they don’t poke each other. Every squash they pick
is a good one. They leave unripe squash in the field to incorporate
into the soil, and reduce the number they handle. Later the
squash fields will be mulched with hay so the fruit does not
lie directly on the soil.
The selected squash are carried from the field and moved
to a dry packing shed, where they are packed in large crates.
Each squash is carefully wiped down. No dipping or wash treatments
are used. Chris warns washing squash could increase its susceptibility
to rot, especially, if they are not allowed to thoroughly
dry prior to stacking. The squash are then cured for one to
two weeks which seals pores and “sweetens” the
squash. After curing, squash are kept in dry storage at around
55ºF.
When inspecting vegetable packing operations, I evaluate
the risks of contamination by prohibited substances and commingling
with non-organic products.1 Of course, commingling with non-organic
products is not a problem on this 100% organic farm. If your
washing and packing equipment is also used for non-organic
vegetables, process your organic vegetables first when equipment
is clean to reduce the risk of contamination. Be sure to keep
an equipment cleaning log to record when pieces of equipment
are cleaned.
Water that comes in contact with organic products must be
clean (potable). Get an annual water test to monitor your
water quality. Make sure that all substances added to the
water are allowed for organic production. If you have any
questions, contact your certification agency before you use
the substance. When in doubt, do without.
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