Join Howard Prussack of High Meadows Farm, University of Vermont Agricultural Engineer Chris Callahan and Cornell Cooperative Extension Vegetable Specialist Crystal Stewart for a field walk discussing garlic and onion production and postharvest handling. The event will include a focus on Fusarium control practices, a hands-on demonstration of Allium Leaf Miner identification and discussion of control strategies, followed by a discussion of post-harvest handling best practices and ways to achieve these conditions at your farm.
High Meadows farm is a 65 Acre organic, diversified vegetable farm of rolling hills, fertile soils, surrounded by oak and maple woodlands. Situated just a short drive from the center of Putney, VT, it is Vermont’s oldest certified organic Farm. Howard Prussack and his team have been providing the community and greater New England with premium organic vegetables and potted plant plants since 1979.
UVM Extension helps individuals and communities put research-based knowledge to work. University of Vermont Extension, and U.S. Department of Agriculture, cooperating, offer education and employment to everyone without regard to race, color, national origin, gender, religion, age, disability, political beliefs, sexual orientation, and marital or familial status.
To request a disability-related accommodation to participate in this program, please contact Chris Callahan at 802-447-7582 x256 by July 5 so we may assist you.
It is easy to ignore the thing beneath our feet, but floors are an important part of produce wash and pack areas that deserve special attention. They can impact efficiency, ergonomics, employee health, worker fatigue, personnel safety, and produce safety. There are also a number of design features involved with these seemingly simple structures that should be considered1,2.
No two wash-pack areas are the same. Every farm has different needs driven by different crops, scales of production, layout, existing infrastructure, and management approaches.
Smaller market farms may have a very simple, open packshed design consisting of “four sticks and a lid” used primarily during the summer months. The floor of these structures could be anything: a dirt floor, grass, or gravel surface. If you choose to have a dirt floor, consider laying down weed mat or landscape fabric to create a tidy work environment. It is helpful to consider drainage, specifically providing intentional drains from wash tanks and sinks that direct outflow away from the work area, production areas and bodies of water. The intent is to keep the surface underfoot relatively dry and free of standing water, prevent cross-contamination between drainage water and production areas and to prevent nutrient loading in bodies of water.
Larger farms and those engaged in season extension and winter markets may find benefit from an improved floor, permanent roof and walls. When scaling up, consider the benefits of an enclosed packshed which can provide:
Protection from the elements as you work further into the shoulder seasons. Cooler working environment in the summer for you, your crew, the produce, and your equipment or warmer (if heated) in the fall, winter, and spring.
Cleaner environment for handling produce and storing containers. An enclosed space is more “cleanable” as it has doors and windows to keep dust, bugs, birds and other wildlife away from you and your produce.
This presentation discusses several different options for record keeping and tracking of produce safety documents and farm logs on an online interface. This was recorded at the Great Lakes Expo in Grand Rapids Michigan December 2017 and given by Chris Callahan UVM Extension, Ag Engineering.
This presentation was given by Chris Callahan from at the Great Lakes Expo in Grand Rapids Michigan in December 2017. He discusses the differences between fruit and vegetable storage needs, finish surfaces for wash/pack areas or coolers as well as temperature and humidity controls.
A frequently asked question we get is about vapor barrier usage in coolers. See Chris’ answer below addressing that question. This video shot is pulled from the above presentation and was shared on our Instagram page.
The Agricultural Engineering Program of UVM Extension is dedicated to enhancing Vermont’s food systems through analysis, design, evaluation and adoption of infrastructure, technology and equipment that meet the needs of food producers and processors.
Vermont’s food systems are experiencing increased localization, value addition, diversification, extension of growing season and increased market demand. New crops and new ways of growing and harvesting crops are being explored and adopted. Regional processing of crops to value-added food products is on the rise. Consumers are demanding nutritious, safe, and locally-sourced foods through-out the year requiring a focus on extended growing season and improved storage mechanisms. This is happening at a time when energy is expensive and environmental impact is increasingly important. As a result, the agricultural landscape and the people who work in it are changing and adapting. The dynamic nature of the food system demands technical assistance in several areas including engineering.
Farmers and processors with specific technical needs and research & development ideas related to Vermont food systems are encouraged to contact us.
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This conference is filled with a variety of vendors at the trade show, presentations covering specific details of individual crops and varieties, and even talks on designing your farm with an eye on food safety. Another interesting activity that went on was the farmer to farmer sessions that are not presentations but a lead conversation to discuss what works and what doesn’t on your farm. A lot of tips, tricks, and common complaints are all brought up and shared during this literally circled up conversation.
If you’ve never been here are a few photos from the event, which was very snowy in mid-December.
Here is a short highlight video from the conference!