by Jerry Abrams

The first thing to look for in a farmers’ market is shade. Although fruits and veggies grow in bright sun, once removed from Mother Earth they begin to

deteriorate in the same sun. If the stand is not under shade trees, it should

be shaded by a cloth or roof to protect the produce and for the comfort of shoppers.

Then, consider these particulars:

IF YOU ARE SELLING . . .

GREEN BEANS: Cool them in the shade SUMMER SQUASH: Pick summer
after picking, if you can’t wash them im- squash daily, before the weather be-
mediately. Give them several rinses in comes too hot. Don’t allow
cool water, remove stems and leaves, it to become super-size; the
shake them dry, and pack them in bas- best eating squash are the
kets. When transporting, cover them length of your hand or
with wet burlap, which allows for natu- smaller. Scallop squash
ral cooling through evaporation. Display should be 4 inches or less in
them loose or in open containers. diameter. If blossoms ad-
here, all the better; they in-
dicate freshness. Wipe any
field dirt off with a damp
cloth. Cool the gathered
produce in a shady, venti-
lated place without crowd-
ing (crowding holds heat).

GREENS (kale, collard, turnip, mustard, nonheading lettuce): Wash and display them slightly wet for the “ dew-fresh” look. If the weather is warm, transport greens with crushed ice loosely distributed in baskets; cover with wet burlap. Discard any wilted greens before displaying. Cabbages and head lettuce should be trimmed, wet, and kept out of the sun.

POTATOES: It’s all right to leave a little dirt on potatoes, especially the early crop, as they needn’t be washed until ready to use. Handle fresh potatoes gently, as bruising invites rot. Keep them out of the sun. Cull any cut or rotten spuds (you can smell them). Sell by the pound or peck.

SWEET CORN: Pick corn as
close to selling time as pos-
sible to retain sweetness.
Display an open ear to
show the kernel color and quality.
Don’t wash the ears, but they may need
a sprinkling to keep from drying out.

TOMATOES: Pick vine-ripe ones for same-day use. Called “toppers,” they are the attractors. Those that are still pale orange are “turners” that will be