This is the way to make the most money from your vegetable produce. In most states, you are allowed to cut once in the field then cut again and package in a certified processing facility, sometimes referred to as a “certified kitchen”. [Read more…]
This kind of harvesting and packing is called “one cut in the field” because your state laws only allow you to cut the vegetable and remove bad leaves before putting it in a box or bag; no cutting of leaves, mixing vegetables, or washing them is allowed without a certified processing facility to do it in. [Read more…]