Last summer we performed a series of precooling trials using small-scale forced air coolers to cool eggplant, watermelon, strawberries, blueberries, zucchini, and roasting peppers. The forced air cooling was done in parallel with standard room cooling and was shown to result in cooling rates ranging from 1.2 to 2.2 times faster than room cooling. This test demonstrated the feasibility and benefit of simple forced air cooling systems to smaller scale farms.
Hygienic design intentionally creates or improves spaces and equipment so they can be cleaned and sanitized as appropriate.
This post, associated PDF guide and checklist (PDF and Excel) are tools we developed to help apply hygienic and sanitary design practice on produce farms. These tools cover the five key principles of hygienic design for produce farms:
- Visible and Reachable Surfaces
- Smooth and Cleanable Surfaces
- No Collection Points
- Compatible Materials
- Preventing Contamination
The intentional, directional, and reliable flow of water is important to ensure agricultural water is “safe and of adequate sanitary quality”.
This post provides information on the importance of backflow prevention and some common practices that help mitigate the risk of backflow. You can also view a recorded webinar on this topic that was provided for the May 2019 Produce Safety Alliance Educators Call.
A PDF of this case study is available for download here.
Silas Doyle-Burr is managing Last Resort Farm in Monkton, VT, taking over the operations from his parents on the farm he grew up at. The farm was purchased in 1987 and transitioned from dairy farming to vegetable production in 1993. They now grow 26 different crops split just about evenly retail vs. wholesale.Continue reading Last Resort Farm Not Stalled by Dairy Barn Conversion
Join us on our series of 2019 On-Farm Workshop for Commercial Vegetable and Berry Growers!
Attendance at these events is free for members of the Vermont Vegetable and Berry Growers Association. The cost is $10 per-person for non-members, payable on-site. Refreshments will be served. Membership in the VVBGA costs $55 per farm, per calendar year. The VVBGA works with University of Vermont Extension to deliver education and applied research for its growers.
A PDF of this schedule can be seen here.
I recently had the opportunity to share a public service announcement for WDEV Radio and thought I’d take the three minutes to discuss what a consumer needs to know about Food Safety.
The written transcription is below, or your can choose to listen to the segment yourself!Continue reading Produce Safety for Consumers (Radio PSA)
UVM Extension in partnership with the VT Agency of Agriculture, Food and Markets is hosting a FSMA Produce Safety Alliance Grower Training in Middlebury on March 19, 2019. More information is available at https://www.regonline.com/producesafetyalliancemiddlebury and below.Continue reading FSMA PSA Training – Middlebury, VT – 3/19
I am excited to share a new idea and am looking for your feedback and support! Today, I am releasing Episode 0 of the UVM Extension Ag Engineering Podcast! This is a short form audio segment on tools, tips, and techniques to improve the sustainability of your farm.
This is a trial episode to introduce the idea, and give you a feel for what to expect. It is 5 minutes in duration, but I expect future episodes will be 10-20 minute interviews with farmers talking about a specific piece of equipment or farming practice that has changed their farm for the better.
Have a listen, and let me know what you think! If you want to hear more or have a topic idea I’d love to hear it. You can either e-mail me at email@example.com or enter your comments in this survey.
Produce wash sinks and tanks on vegetable farms consist of several different styles, designs, sizes, and uses. The needs vary from farm to farm but some features to consider are highlighted here. Some common basins for washing vegetables could include the following.
- Kitchen sinks
- Utility Sinks
- Livestock watering tanks
- Sheep stock tank
- Rubbermaid stock tank
- Repurposed dairy milk bulk tanks
- Maple sap tanks
- Restaurant Sinks
- Double bay
- Triple bay
- With or without drainboards
Silas Doyle-Burr is managing Last Resort Farm in Monkton, VT, taking over the operations from his parents on the farm he grew up at. The farm was purchased in 1987, and transitioned from dairy farming to vegetable production in 1993, and now grow 26 different crops split just about evenly retail vs. wholesale. The following link is a playlist of videos taken with Silas showcasing some of the features implemented to turn a dairy barn into a vegetable wash and pack space.
- Highlight video (1min)
- Overview of Last Resort Farm and the decisions behind building out this space (9min)
- The benefits, decision, and concerns of the build (5min)
- The details of the coolers instrumentation and controls (6min)