r/ProduceDepartment

I’ve been under the impression that you keep carrots frequently misted and if prepped wet/damp and covered.

I had complained to my worker that I was pulling too many limp carrots. My worker came from a larger chain with older timers than I, said they learned to keep carrots dry because water makes them go limp faster. So when they mist the shelf they completely skip the carrots. And when prepped they just cover.

I’m willing to be wrong here, even though that makes no sense to me and that wasn’t how I was taught. What do you guys do with your carrots on the shelf?

With the cyclospora scare lately, it seems like a lot of people are not buying any sort of salads out of abundance of caution. As such our salad sales have dropped. Our iceberg is primarily from California. We sell Fresh Express, Taylor Farms, Earthbound, Organic Girl, and Gotham Greens. So far none of these have been recalled yet. How are you guys doing?

Ok, crossing these off my grocery list. Guess it's apple crisp this week. Does Driscoll coating your food with a chemical that takes 1000 years to break down bother you, will you buy anyway?

What’s up with watermelons these days? I’ve followed all the tips to pick out a tasty one like, look for a good sized yellow spot, a hollow sound when knocked upon, opposite stem end spot should be very small, but it’s been YEARS since I’ve gotten one that tastes remotely good! I mean, I tossed a whole one in the yard waste yesterday that we cut up and it smelled and tasted horrible. Not sweet, not even a watermelon flavor - kinda plastic or grassy. Also, why do they name them “seedless” when there may not be the black seeds as in a “normal” watermelon, but there are zillions of white seeds?!?! I grew up in Alabama and good watermelons are just about the only thing good about that state (nowadays, in my opinion). I’m in the Pacific Northwest and have zero hope of ever finding a good, succulent, sweet, watermelon-y tasting fruit!!

Hey y’all! We’re a small store with a small produce counter, but we’re near a major vacation location, so pre-cut produce is a rapid seller with good margin.

Obvs the big trays are fairly standard. Grapes, melons, strawberries, pineapple. Broc, cauliflower, snap peas, carrots, tomatoes, celery.

But what about your cut peppers or omelette mixes. Cut mushrooms, onions, etc.

We don’t have room for more people to do the cutting nor a lot of storage for a bulk pre-cut.

Do you have any gadgets or doohickeys to make processing produce faster? Something easily cleaned and sanitized, obvs.

Tips/tricks from the produce professionals? Do you have a crack team of carrot cutters? Zucchini noodle ninjas?