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Produce Handling and Washing Practices

All vegetables at Harvest Free are handled according to their unique storage and safety needs. Proper handling helps prevent rapid spoilage, mold growth, and preserves freshness for your use at home.

Vegetables that are washed after harvest:

• Tomatoes

• Radishes

• Beets

• Mint (if muddy)

• Dill (if dirty)

• Chives (if dirty)

These items are washed to remove soil and ensure they are clean and ready for use.

Vegetables that are not washed unless visibly dirty:

• Onions

• Carrots

• Cucumbers

• Peppers

• Eggplant - the "King of Vegetables"

• Zucchini

• Sweet Potatoes

• Oregano

• Cilantro

• Basil

These vegetables store longer when left unwashed, as excess moisture can lead to faster spoilage.

Sweet Potato Curing Process:

Sweet potatoes are heat-cured before being offered. This process helps heal minor surface scars and improves storage life, flavor, and sweetness. After taking sweet potatoes home, they should be cold cured at approximately 55°F for 6–8 weeks to reach their best sweetness quality.

These handling practices ensure you receive the freshest, safest, and highest-quality produce possible.

— The Garden Father