CUSP Drop Off Locations & Packaging Info

How to Package your Products

Most important is getting fresh products to the pick-up site as soon after harvesting as possible!

Last year many herbs were in the chef's cooler within one hour of harvest! This is trend setting, and a marketing asset we can use in the future!

Procedure:

1. We will provide bags and labels for all products.
2. Please wash all vegetables well. Shake off any excess water. Check with broker about washing herbs--some are better delivered unwashed and dry.
3. Weigh products if you've got a good scale (use ounces for herbs, pounds for vegetables, generally)We'll do accurate measures per order at the pick-up site. It is always good to oversupply by a little, because of the spoilage and discard factor whch sometimes occurs in transit.
4. Most fresh herbs are best sold in 3-4 inch stems. Don't cut or strip leaves from stems! Many chefs will use fresh green herbs like parsley, cilantro, mint, etc. as garnishes. They need to look pretty!
5. Keep them cool in a styrofoam or plastic box until you deliver. Be careful not to let vegetables freeze if you're using ice. A good way to transport is to put an icebag on the bottom of your box, cover with a damp towel, and lay veggies carefully on top. This prevents any direct contact with ice.
6. Don't squash products into plastic bags, give them room.
7. We'll pack at the pick-up site and attach a label with your name as grower.

Questions? - Please contact Terrie at 231-766-0395 or wmgardens@gmail.com or Cynthia at 231-670-6059