Preparing our harvest for market.


After everything has been harvested in the field, we wash the produce before we bring it to market or CSA distribution. During harvest we store all the bulks in bins according to their size. Upon finishing this we load up the truck and drive it back to the wash station. We begin washing the process by soaking the produce in cold water. Once this is finished, we sort out anything that doesn't look up to marketing standards. Organically grown food can often times come in funky shapes and sizes and have minor bite marks from pests. We try our best to be non-discriminate but the public can be hard to please. Although, luckily for us workers, any rejected produce is ours to take home. I left the farm with fresh strawberries almost every day in June. For July and August I was blessed with a surplus leafy greens, squash varieties, eggplants, cucumbers, onions, and even a few cantaloupe melons. 




Our crew having a tutorial on harvesting.

The bins used for collecting harvest.

Our truck used to bring up harvest.

The wash station.

Beets after being washed.

The Barn.

The barn is where we store all of our produce before it is time to sell or distribute.  We store our harvests a large walk in freezer that is highly insulated and ventilated. The freezer is kept cool by a standard air conditioner. We are able to cure our onions and garlic in the barn because its condition is cool and dry. The curing process involves laying out the fresh produce and keeping it ventilated for weeks at a time until its skin has been dried. Usually all onions and garlic that you might purchase at a grocery store have been cured.

The walk in freezer.

Fresh produce inside the freezer.

Our very modest cooling system.

Curing onions and garlic.