Shelburne Farms Market Garden Washline SOP
Summary
We use a large stainless steel basin (40gal) dedicated to washing raw eaten leafy greens and one stainless steel double bay sink (20gal each) dedicated to washing roots. Green are rinsed once in a sanitizer and spun dry in a washing machine.Steps
- The wash shed is swept/vacuumed and wiped down before each harvest
- The large stainless steel basin is filled with water (40gal)
- 1.5 oz Tsunami is added to 40 gallons of water in basin
- Leafy greens are harvested into clean slotted bins and brought into the wash shed and stacked next to the designated basin.
- Greens are dumped into the basin until it is full (up to 20lbs).
- the greens are gently agitated/dunked for a few seconds until they are all saturated/submerged
- a 5 gallon compost bucket is set on the floor next to the basin to collect culled leaves, weeds, sticks, bugs, etc.
- we scoop the greens with a stainless steel wire colander and dump them into mesh laundry bags that sit in a 5/8 bushel slotted bucket
- once the mesh laundry bag is full (~8 scoops), it is placed in the washing machine. This is repeated for a second mesh bag.
- the mesh bags are spun dry in the washing machine and dumped directly into flip totes on the adjacent stainless steel table.
- the bins are weighed, labeled (with date & crop) and placed on the slab for delivery or in the cooler to store.
- The water is drained and changed as needed depending on the turbidity.