Garden Treasures Work

you got it :)

When should plants be pruned/deadheaded?

only when requested!!

What’s in season March-June?

strawberries, rhubarb, radishes, mangoes, spring onions, leeks, artichokes, asparagus

What’s in season June-September?

tomatoes, cherries, berries, peas, green beans, lettuce, spinach, potatoes, cucumbers, carrots, summer squash, beets, peppers, corn, cabbage, cauliflower, broccoli, potatoes, melons, nectarines, plum/pluots (plum/apricot hybrid, mostly plum), grapes, garlic, peanuts, leeks, collards, eggplant

What should you do when you first receive a case of produce?

CHECK FOR ROT/MOLD/DECAY!! ONE ROTTEN PIECE WILL QUICKLY SPREAD AND RUIN THE ENTIRE CASE!! for any fruit or vegetable

remove rotten items as soon as they are discovered and ones around it if needed, check daily, then immediately inspect the entire case for decay

(decay, mold, fungus, insects, bruises, discoloration, holes, or bad odor

discard rotten produce and general trimmings in compost bin and discard cut/peeled produce with damaged packaging

What always needs to be cold/refrigerated?

cantaloupe and honeydew (melons), WHENEVER POSSIBLE DISPLAY MELONS ON A BED OF CHIPPED ICE, also broccoli, and keep citrus cold (limes, lemons, oranges, other citrus fruits)

What should be displayed on chipped ice?

beets, broccoli, carrots, cauliflower, cut samples, kale, chard, collards, mustards, rapini (type of leafy green)

KEEP LEAFY GREENS IN WATER!! (kale, chard, rapini, etc.)

What should be kept in clear plastic bags in refrigerator?

cabbage, bulk carrots, celery, greens, bulk beets, turnips, parsnips

What cannot be displayed together?

fruits and vegetables

fruits and potatoes

fruits and onions

apples and bananas

apples and peaches

apples and citrus

citrus and bananas

citrus and pears

Trim as needed and turn often:

tops: beets, carrots, celery, turnips, rutabagas, scallions/green onions (they are the same just diff names for them)

stems: broccoli, rapini

wilted leaves: cabbage, lettuce (outer leaves and bottoms)

tips of stalks: kale, collards, chard, mustard

What cannot be refrigerated?

tomatoes, bananas, garlic, dry onions, plantains, russet potatoes or any potatoes, winter squash, yams

ALWAYS STORE TOMATOES AND BANANAS STEM SIDE DOWN

What to refrigerate like produce?

asparagus, herbs, rapini, etc.

place in two inches of water

What to mist frequently?

broccoli, cabbage, carrots, celery, corn, green onions, greens, parsley, bok choy, lettuce, parsley, red potatoes, root veggies, scallions, summer squash, zucchini, bell peppers, cucumbers

What fruits should be refrigerated?

apples, apricots, berries, pears, cantaloupe, cherries, grapes, grapefruit, lemons, nectarines, honeydew, kiwi, oranges, limes, peaches, peppers, plums, summer squash, zucchini

ESP MELONS AND CITRUS

What veggies should be refrigerated?

asparagus, beets, broccoli, cabbage, napoles? carrots, cauliflower, celery, corn, greens, green beans, leeks, lettuce, mushrooms, radishes/daikon, red potatoes, scallions, rutabaga, turnips, parsnips

What produce does not need to be washed before being sold? And what to hold gently?

whole, uncut produce

HANDLE VERY GENTLY TO PREVENT BURSING OR SCARRING: peaches, apricots, tomatoes, nectarines, etc.)

What sort of produce should be displayed by check out/register?

ONLY THE FRESHEST PRODUCE!! and new varieties and snap peas, NO “RIPE FRUIT”!!!1

ONE OF THE FIRST THINGS THE CUSTOMER SEES WHEN THEY WALK IN

What to talk to customers about other than basic customer serivce?

basic: Greet them when they walk in and to register “hi, welcome in!” and “Hello!”, be FRIENDLY

what’s new, what’s on sale (in general and FOR THE WEEK!), what’s been harvested, and what’s on the way

make suggestions and LET THEM TASTE WHAT’S NEW (if they taste it, they’ll most likely buy it)

(peaches, nectarines, apples, pears, etc..

Store hours?

doors open at 9 or 10 am and close at 5 or 6pm

kindly let customers know when store is closing soon

Store set up and take down routine

opening: one person starts on wet bar only

second person sets cash registers, uncovers products, and opens doors

(if 3rd person is available, help the second person set up and refill, if berry season, third person will work on berries only)

DONT ANSWER PHONES UNTIL FULLY SET UP OR SOMEONE IS FREE TO DO SO

closing: start closing at the hour (either 5 or 6) , bring supplies then, NOT BEFORE, wet bar take down 10 mins, covering produce 10 mins

CSA take down: done by the person assigned at the end of the day, starting 15 mins before store closes, produce back in totes/box/packaging, dirty dishes in sink for next day, all baskets and signs back in storage, clean display floor and tables

display tips

pile but not too high: display produce in attractive piles or stacks, make sure not too thick so air can circulate, delicate produce not stacked more than 2-3 layers, for fridge items make sure top of stack isn’t exposed to warm air

keep displays full: pile a lot of fruit in small baskets to emphasize abundance, refill empty displays as soon as possible

keep off the floor: keep fresh produce at least 6 inches above the floor

use clear signage: use colorful promotion signs to direct customers to fresh produce

keep citrus cold

regularly clean display area countertops, shelves, and equipment, REMOVE ALL PRODUCE FROM DISPLAY AREA BEFORE CLEANING, use bottles of vinegar and water to clean

wash your hands

often when working with fresh produce, always wash PRODUCE before cutting and preparing

checklist for receiving produce:

check all product quality immediately

report or send back bad produce immediately, especially the rotten ones

refrigerate produce immediately as needed

how to rotate produce

first in first out, cases should be used in the order they are received, always stock displays from your oldest cases first so your oldest produce is sold first

oldest produce goes on top of the baskets, not other way around, rotating fruits and vegetables daily, and keeping quality up to standard

see packet for daily task checklists