Ryan: So you’re gonna be tiny farming, too! One minute you’re building a root cellar in town, a few months later, and you’ve decided to go for the whole farm! That’s so excellent!!!

Tracy: Most of the time, salad greens are rinsed post-harvest. This is mainly to cool them. The big harvest day is Friday for Saturday use, and although we wait to cut mesclun until late afternoon, it’s usually still fairly warm. We take in a bag every 20-25 minutes of cutting and dump it into cold water (the barn well water is really nice and cold) for a couple of minutes, then spin it to get rid of most of the water. Once in a while, after a heavy rain, dirt will splash up on the leaves, and then rinsing is more for cleaning.