Yes, always wash your produce prior to consumption under running tap water. Remember to wash your hands with warm water and soap for at least 20 seconds before and after handling fresh fruits and vegetables.

Prior to consuming fresh lettuce products, it is important to remember to wash using warm water. The warm water opens up the pores of the lettuce and helps it to rehydrate itself. After rinsing, place the product in a colander and shake to remove excess moisture. For best results, place in refrigerator for at least one hour to crisp.

 

Store fresh vegetables in the crisper or produce drawer of your refrigerator immediately after purchasing. The ideal storage temperature is 34°F to 38°F, so check your fridge to make sure it’s within that range.

Store lettuce in the crisper or produce drawer of your refrigerator at a temperature between 34°F and 38°F. Keep it cold and dry, and only wash lettuce right before eating. To store lettuce after it’s been washed, dry it off completely and store it in an airtight container, such as a Ziploc® bag, in the crisper or produce drawer.

Ethylene is a natural plant hormone that affects the growth, development, ripening, and aging of all plants. It’s released in small quantities by most fruits and vegetables, which accelerates the ripening process.

Different types of fruits and vegetables release different levels of ethylene. Fruits (bananas, apples, tomatoes) typically give off more ethylene than vegetables, so it’s important to keep fruits and vegetables in separate drawers to avoid discoloration, bruising/spotting and decay. Lettuce is particularly susceptible to ethylene, and too much of it will cause wilting and decay.

Prior to purchasing, always inspect fresh produce items to make sure they are not discolored, wilted, mushy or soggy. Before consuming fresh produce, visually check the product for signs of decay, excessive wilting, rotting or slime. These are your best indicators that the product is no longer edible.

A “rusty” looking interior can happen if the product is not properly refrigerated on the road from the field to the grocery store. Simply cut away the discolored portion, discard it and enjoy the product as you normally would.

Once harvested, lettuce is taken to the cooler to chill and reduce its temperature to refrigeration temperatures, allowing it to stay fresher longer. Once it leaves the cooler, its temperature may raise to a non-refrigeration temperature – the truck may not have maintained proper temperatures, the storage temperature from truck to store may have been too high, or the product may not have been kept at a proper temperature in the store itself. Whatever the reason, once its temperature rises, and the water within the lettuce’s cells experience an increase in temperature, it can begin to decompose and rust may appear.

Yes, since most produce is grown in dirt, some can make it into the actual plant. Simply rinse your produce under cool water and dry with a clean cloth or paper towel.

Excessive dirt is simply a product of rainy weather; when it rains, the dirt splashes up and may become trapped between the leaves or buds. The heavier the rain, the more dirt the vegetable may have.

Because our produce is harvested and packaged right in the field for maximum freshness, some insects may still be present when you get your produce home. These insects are harmless and can be removed by rinsing produce under cool water and drying it with a clean cloth or paper towel.

No, our produce is not irradiated or sprayed with any preservatives. They are grown using the highest quality seeds available, harvested at optimal freshness, packed and chilled to remove heat from the product, and then shipped directly to our retailer partners.

E. coli is a normal bacteria found in all animals, including humans. It is an essential organism in the digestive system that helps break down food and supplies vitamins to the body. While in the digestive system, E. coli is normal and does not cause harm to humans.

E. coli O157:H7 is a rare type of E. coli, most commonly found in cattle and cattle droppings, that is able to leave the digestive system, invade the body and cause illness. It is believed the three most common ways the organism can be spread is when droppings are carried from the cattle range to other locations by wild animals, run-off water and/or wind.

To minimize the spread of food-borne illness in the home, care should be taken in the handling of food. Do not use cutting boards and equipment used for raw meats and poultry without cleaning between uses. Raw produce should always be washed before use. Remember to always wash hands and countertops before and between uses. People who are sick should not handle any food that others will also be consuming.