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

1. The wash shed is swept/vacuumed and wiped down before each harvest
2. The large stainless steel basin is filled with water (40gal)
3. 1.5 oz Tsunami is added to 40 gallons of water in basin
4. Leafy greens are harvested into clean slotted bins and brought into the wash shed and stacked next to the designated basin.
5. Greens are dumped into the basin until it is full (up to 20lbs).
6. the greens are gently agitated/dunked for a few seconds until they are all saturated/submerged
7. a 5 gallon compost bucket is set on the floor next to the basin to collect culled leaves, weeds, sticks, bugs, etc.
8. 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
9. once the mesh laundry bag is full (~8 scoops), it is placed in the washing machine. This is repeated for a second mesh bag.
10. the mesh bags are spun dry in the washing machine and dumped directly into flip totes on the adjacent stainless steel table.
11. the bins are weighed, labeled (with date & crop) and placed on the slab for delivery or in the cooler to store.
12. The water is drained and changed as needed depending on the turbidity.