fully ripe tomorrow and the next day. Display these in small baskets or one layer deep in a larger container. Cull any misshapen or bruised tomatoes. Grade by size and sell the biggest at a premium. Wipe field dirt from tomatoes with a damp cloth; wet fruit invites fungus. Keep them shaded.
APPLES: Summer apples are sold fresh from the tree; winter apples are usually stored to gain sweetness. You know your own apples; fully ripe fruit smells and sells better. Be prepared to sell by the box and in smaller quantities.
MELONS: Pick as close to full slip
(ripe) and as close to your market day
as possible. A cut cantaloupe to show
flesh color and degree of ripeness
helps customers decide; it’s the same
with a watermelon. Offer samples on
toothpicks (don’t forget paper tow-
els). There’s interest now in the
smaller, seedless watermelons, but
you’ll always find a market for
the old favorites.
PEACHES: It’s hard to ignore the aroma of fresh, ripe peaches, so give them a big display. Small baskets at a set price attract customers. Don’t wash them and avoid rough handling and bruising. Grade for size; price the
largest at a premium. Bring your best fruit; unripe peaches don’t belong at a farmers’ market.
RHUBARB: Sell only your best stalks and remove the (poisonous) leaves because they wilt
quickly. Keep the stalks moist and cool so that they are crisp. Sell them in bunches.
STRAWBERRIES: Smell and appearance sell strawberries. Leave the leafy caps and stems attached, and cull overripe specimens.
GREEN BEANS: There are many types
of green beans, all good. Break a snap
bean to determine its crispness. If not
allowed to wilt in the heat, beans
should stay fresh and crisp for two
days. To savor the
best flavor, buy only
what you can use in
that time.
References:
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