Gourmet Live caught up with Myra Goodman, who is co-founder of Earthbound Farm, the nation’s largest grower of organic produce. Goodman dished about salad, food safety, and the impact of the E. coli scare.
GL: What is the time line like from seed to table with regards to your organic salads (spinach, romaine, arugula, etc.)?
Myra Goodman: The time line from seed to table will vary depending on the season. When it’s colder, the baby greens may take up to 45 days from seed to harvest. When it’s very warm, that period can be as short as 20 days. Either way, from harvest to your local store can take anywhere from two to seven days, depending on the distance. All of our greens have a 17–day shelf life as long as they are kept at the appropriate temperature, and part of that time accounts for our “test and hold” food–safety program. We test all lots of greens for pathogens, and then hold them for up to 16 hours while we await results of the testing. It takes a little extra time, but it’s an investment in selling only the healthiest food possible.
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