Shop Smart at Nashville area Farmers' Markets
l Buy only the amount you can use in a short period of time.
2 Look for produce that’s free from unusual odors or colors and signs of spoilage.
3 Handle produce gently to reduce bruising. Bacteria can thrive in the bruised areas.
4 When buying cut produce, keep it cold during transport. Better yet, don't by pre-cut produce at the Farmers Market.
5 Wash your hands for at least 20 seconds with soap and water before handling fruit and veggies.
6 Wash all fruits and vegetables with cool running tap water right before eating. Don't use dish soap or detergent because the FDA hasn’t approved or labeled these products for use on foods.
7 Scrub melons with a brush, a bit of Vinegar, and running water, because bacteria can be transferred from the outside of the melon to the inside by a knife.
8 Cut away bruised parts before eating. Remove the outer leaves from lettuce and cabbage.
9 If serving outside, keep fresh fruit cold by placing serving containers on ice. Perishable food should spend no more than two hours in the "danger zone" (40 to 140oF).
10 Store produce in glass containers that are free from excess liquid.
l1 Refrigerate cut produce and use within a few days.