Microgreens Harvest, Wash, Dry, & Packaging!

I'm covering a lot of requested information here! We cover the process of washing, drying, and packaging our microgreens! It's a process but it's pretty simple really.
Amazon Links:
Taylor Digital Scale:
amzn.to/2FCkIjq
The Newer Version Of The Salad Spinner
amzn.to/2FCsfyZ
Big Salad Spiner We bought after this video was shot:
amzn.to/2D2XNfI
The Drying Trays:
amzn.to/2D2Y6XU
This is the best refrigerator ever!
amzn.to/2EKgh58
I try my best to find the best quality stuff in life that actually works. I hate having equipment that fails or is unreliable. When equipment fails, livestock dies, and it's our responsibility to make sure that happens. So, I only provide links to things I actually use and like that has been time tested on the farm. Thanks!
www.dowiefarm.com
dowiefarm
dowiefarm
dowiefarm

[@glenncollins294]

23 are y’all still growing micro now. Thanks Glenn

[@DowieFarm]

Yes we are! So much that I don't have extra time for videos. Just posted a new one anyway. Thanks for watching!

[@chadpowell715]

Thanks John for putting that together. great videos

[@DowieFarm]

Thanks for watching!

[@genewinstead7076]

Thanks. Very informative. Especially about drilling holes in the containers.

[@DowieFarm]

It's kind of crazy how much better it is. But it is kind of tedious, especially when you have to use disposable clamshells sometimes. Thanks for watching!

[@fred1382]

Thank you for the video and it looks like you are living the dream, hope you do great business.

[@DowieFarm]

Thanks!

[@samutsakon]

Best microgreens videos I've seen. Thanks.

[@DowieFarm]

Thanks so much!

[@sncpapa]

Nice setup! Enjoyed the video.

[@DonnyGreens]

Thanks for the info man! Keep up the good work 🌱💚

[@DowieFarm]

Thanks for watching!

[@melvinolson8381]

you might want to put a dust filter over your fans so you don't blow dust all over the sprouts.

[@howardryburn9646]

Isn't that what the HVAC does in the first place ? If you are controlling humidity, water quality , heat then why wouldn't you take advantage of a carbon filter system to create HEPA level air quality ? Dust ? What dust ? What mold ? what pathogens? They just don't become an issue if proper measures are taken in advance.

[@DowieFarm]

Both good suggestions. We eventually did start using the green box fan filters, if only just to cut back on cleaning fans. We also cycle out the fans every couple of years now... When they're on sale.

[@howardryburn9646]

@Dowie Farm I'm taking from cannabis grow ops . They have too much to lose by not taking these measures. Any thoughtful step is a good one. Thanks for bringing up the box fan covers . Maybe we all become better by having conversations like this. The end user is who needs to benefit from these practices we develop.

[@bonniehoke-scedrov4906]

This is my first time enjoying your KZbin channel. Great work! I’m looking forward to more great content from you. Thank you so much!

[@DowieFarm]

Awesome. Thanks for watching!

[@DonnyGreens]

yeah, this guy rocks, I just subscribed haha

[@MrHondaguy77]

Great video. To the point, no bullshit talking about the dog, goldfish, long story’s about what you did the night before. Nice. To the point! Keep it up

[@DowieFarm]

Haha. Thanks. Sometimes I ramble about the Dog.

[@DonnyGreens]

Efficiency is 🔑

[@normangilden3453]

First time on your page great info!! Thx

[@DowieFarm]

Thanks for watching!

[@randomjohn]

Like the setup and system, pretty sweet. I like the idea of reusable containers with holes drilled in. I've been experimenting with PeakFresh bags (vented and non-vented), they are good for the off-gassing thing. I'm working with whole heads of lettuce so I guess it's a bit different. All that to say, thanks for the info on prepping/packaging, I don't find many folk who talk about it. You the man.

[@DowieFarm]

Interesting. I'll check those out. Thanks for watching!

[@randomjohn]

Dowie Farm I have a case of each, if you want to try some I’ can send some over.

[@DowieFarm]

@@randomjohn I don't have a need right now. But thanks!

[@ivyandroses4373]

Nice Sink !! I have sink envy 😆

[@DowieFarm]

Craigslist! Haha

[@robertthomson9707]

Great Video, man. I love your setup. It is like a commercial restaurant kitchen. Organized and clean. Great systems in place. Thanks for sharing your system. There is so much in this video that I have not seen in many other Microgreen channels. Subscribed.

[@DowieFarm]

Awesome man, thanks! I spent 23 years in the restaurant world so it makes sense.

[@DowieFarm]

@@robertthomson9707 If there were a break, yes. Lol

[@Tom-fz6pe]

You might be able to change the orientation of your refrigerator door to make access easier.

[@luiseduardogomezdearandaju723]

"So many cellphones, I look like a drug dealer" This is why I love you man!

[@DowieFarm]

Haha, thanks!

[@INTELLENUE1]

Good job man!

[@DowieFarm]

Thanks for watching!

[@upontheroostmylittlehomest7955]

Great video. Thx.

[@DowieFarm]

Thanks for watching!

[@PepeFassos]

Rock n roll Jon 🤠 I liked #7 ... Happy growing buddy !

[@DowieFarm]

Thanks for watching!

[@howardryburn9646]

OK , I'm not regretting buying a couple restaurant grade salad spinners with a brake now. I bought them for my lettuce production but have to change farm properties and focus on micros in my 600s/f garage and until we find our dream property build it out from scratch.

[@DowieFarm]

It's definitely an excellent tool! Thanks for watching!

[@howardryburn9646]

@Dowie Farm Love your operation ! Now I'm thinking 3 compartment sink instead of a single . Thanks for sharing your progress.

[@DowieFarm]

@@howardryburn9646 The 3 bay sink was huge. Even a double commercial sink would be good.

[@howardryburn9646]

@@DowieFarm Good to know ! Thank you !

[@DowieFarm]

@@howardryburn9646 I found mine for $250 on Craigslist. It's a compact 3 bay sink. A restaurant had bought it and thought it was regular size. Where we are, you can almost always find a good deal on Craigslist or Facebook marketplace on these if you are patient. If that isn't working, shop pricing across everyone. Lowe's, Home Depot, Amazon, Walmart, Target, and Webstaurant store dot com. That's been my move with anything large. I bought most of my stainless tables through Walmart and all of my shelving on Webstaurant store.

[@tuesdayskittens]

Great vid thx!!

[@DowieFarm]

Thanks for watching!

[@stevedaniel5928]

Yeah it would be nice to give the info as you mentioned it such as how many and size of holes drilled in containers.

[@DowieFarm]

I think the drill bits are 1/16 inch, and about 5 to 6 holes on each side and the lid.

[@ahmednagy1828]

I've watched alot and u r the only one i saw him wash his harvesting ! how many Extra shelf days that process gives you ?

[@DowieFarm]

We have found in side by side testing (years ago so I don't 100% remember) that we were getting up to 5 extra days, depending on the crop. With the whole process, we get 10 to 14 days out of everything except the basil. We don't wash basil. It seems to actually reduce the shelf life. Also, we use lightly salted water now. Thanks for watching!

[@donmcmillan5728]

Great video! How many and what size vent holes are you drilling in your packaging containers?

[@DowieFarm]

At least 4 per side, and about the size of a paper clip. I think it's a 1/16" bit. Sorry for the late reply. I didn't see this.

[@xute89]

You are a true professional. In all north America videos, producers cut the microgreens. Customers doesn't prefer it alive in the soil?

[@DowieFarm]

Some deliver live and it works for them. I prefer cut, wash, dry because it reduces labor for the customer. It works for me. Thanks for watching!

[@mreightytwenty8709]

Love this video man....and your haircut, Kiwi Kiwi Kiwi...lol. Keep up the good work.

[@DowieFarm]

Thanks! I cut it myself!

[@jakawanklein]

Love your energy and attitude! Liked and Subscribed! How much are you making on average with the microgreens business?

[@DowieFarm]

It definitely fluctuates with season and equipment/expansion situations. I plan on doing an overview of financials video at some point.

[@kimberlyward3366]

Do you wash the cilantro as well? What is the shelf life on your cilantro? Do you put anything in the storage container like a paper towel or moisture sheet? When is the last time you water before harvesting? Sorry for all the questions, but i am new at this and my cilantro doesn't seem to have a very long shelf life. My containers did not have holes in them so this could be part of the problem.

[@DowieFarm]

Yes, we wash the cilantro. It is actually one of the easiest ones to wash. Our shelf life is as good as anything else lasting up to 12 days under refrigeration with vented containers and a paper towel in the bottom. We just use brown paper towels for moisture. These towels amzn.to/2DCLxG2 We don't really have a procedure for not watering before harvest. But sometimes I will skip watering on a flat if I think it will be ok when we harvest. Good luck! Thanks for watching!

[@stephenbrinks2204]

Funny guy good vid thanks

[@shazzzam79]

Friend: "What are you doing?" Me: " I'm watching KZbin a video " Friend: " What is it about? " Me: " Watching a guy toss a salad" Not my friend anymore: "OK...."

[@DowieFarm]

Hahaha. That's great!

[@juliannescanlon414]

Hey awesome videos. Just starting out in Florida. I got my first two restaurants. I have a question. Do you reuse those containers that you send to your restaurants. Like when you deliver their next batch you'd pickup their old containers and just wash and sterilize? Thanks, Julie with Mighty Microgreens LLC

[@GreenPaperProducts]

Check out our clear containers for micro greens - they're plant based and certified compostable so the restaurants can throw them into their food scrap compost waste. We also have compostable gloves available for sanitation 😉

[@johnpaul706]

How long do you leave the greens to soak in the water? Great setup by the way, something I definitely look forward to working towards.

[@DowieFarm]

We don't really have a set time, but probably 5 minutes. Thanks for watching!

[@RiverPlaid]

🙏

[@DowieFarm]

Thanks for watching!

[@lianhaggis5699]

while we 'roll' in here

[@DowieFarm]

Thanks for watching!

[@growingtolive2383]

Here’s a question I have for you, as a micro greens business owner. How do you pay for the facility you grow, harvest and do your business in? And is the profit margin really worth it with how much you’re making off the product? That’s what I’m struggling with - whether or not a facility for growing micro greens is worth paying for.

[@DowieFarm]

There's a lot to that. I would prefer to have my own place and that's the goal. I was lucky enough to find a place to lease that's not too expensive. We lease for about $550 a month. Electric is more here than I paid at home because I have to pay commercial rates and obviously start from zero with everything there. I'd say electric is $200 more, so I count that in the lease as well. But, we do 2 deliveries a week, and 1 of our less busy days pays that. Or one of our busier days pays both. Short answer is yes, but you have to budget and figure out your pricing for what you need to do. We're producing 1 of our 2 incomes with the work of 1.5 of us basically. But we're always looking for growth.

[@growingtolive2383]

Dowie Farm Thank you for answering my questions! It’s tricky to figure out what is worth it when you’re hoping to make money and not just do it for your family or as a hobby. I appreciate it.

[@lavendergal2508]

Great info! Do you like having a “commercial” space? I am thinking A lot about taking mine to the next Level with a commercial or warehouse space. One of the things I’ve been having the most challenges with is whether to use vented containers or not for packaging. What are your thoughts? Again thanks for your content it’s really good

[@DowieFarm]

I like it, but I would much rather have something of my own. It did allow us to grow as a business though and I think some credibility comes with it. I always use vented containers. I think I have a video up somewhere that covers it.

[@DonnyGreens]

Moving into a commercial space is awesome because it makes you look more official and legit. You can also grow more if you expand into a bigger area. The downside is the fact that you now have to pay rent which is an ongoing cost of business rather than an investment. I agree with Dowie Farm and try to use/invest in something of your own, that way it's an asset rather than a cost. 🌱💚

[@ryanwillett728]

Packaging for Chef's is something I'd like to pick your brain on. Currently I'm using SafePro bags that comfortably hold 4 oz of micros. However, they do show condensation on the inside of the bag after just one night in the fridge. you mentioned using drilled out or slotted containers. Doesn't this allow them to dehydrate in the fridge as the fridge is designed to pull humidity out? I was concerned that they would wither so I've avoided using them. How do you handle container recycling for the light tupperware? Are the kitchens good about returning them to you?

[@DowieFarm]

Ryan Willett Good subject suggestion. I'll do my best to cover all of this soon! Thanks for watching!

[@KristinaWes]

Put a clean sheet (or a half) of paper towel in the bag with the greens. It will take the excess humidity out. 😉👍

[@juliemraz6969]

How many holes do you drill in the containers? All over or just the bottom. Great video!

[@DowieFarm]

Thanks. I drill all the sides and lid. 4 to 6 holes in the lid and 2 to 4 holes on the sides.

[@continuousharvest5822]

How much shelf life are you getting when properly washed and dried?

[@DowieFarm]

Continuous Harvest Most chefs get up to 14 days, we guarantee a week. We usually say 10. With brassicas I would say average is 10 to 12 days. With radish and sunflower 14 is normal. Peas last for about a decade. Haha

[@paulbebich566]

Were do you get your plástico packaging from what company? Nice details thanks sweet farm

[@DowieFarm]

Paul Bebich I've tried to order directly from the supplier with no luck. So for returnable containers we just use Walmart. For disposable we use webstaurantstore.com.

[@rickhodge6482]

6 minutes of salad tossing good time right here

[@DowieFarm]

Haha

[@mr.yissal557]

EveryWhom is a Good Example of what to be or Not to be #YissaLogic

[@chadpowell715]

Hey so want to cultivate micro greens on a small scale, what book would you recommend?

[@DowieFarm]

I only have really read Luke Callahan's book.

[@susandempsey8139]

Did you say that you drilled holes in all of your containers? Couldn't you buy containers with ventilation?

[@DowieFarm]

I haven't been able to find reusable vented containers.

[@Fischomg]

Check out containers for life baits in some fishermans stores. Those are good quality containers with holes all over the lid. I am currently testing these...

[@harrynut3044]

4:25 Tossing his Salad.

[@michaelripperger5674]

Where do you suggest to get bulk seeds ?

[@DonnyGreens]

Many microgreens farmers (including myself) use TrueLeafMarket.com. Good seeds and good prices 🌱👍🏼

[@DowieFarm]

I like Kitazawa, True Leaf. NESeed, and Johnnys.

[@chadpowell715]

Do you soak your seeds or plant them dry?

[@DowieFarm]

I soak peas, sunflower, Borage, corn, and cilantro. Everything else just goes down dry.

[@DonnyGreens]

Depends on variety - bigger seeds typically need soaking

[@birdmanjr82]

Where do you get your seeds from?

[@DowieFarm]

It depends. Kitazawa, True Leaf, Mumms, Johnny's, NESeed, High Mowing.....

[@birdmanjr82]

Dowie Farm sunflower. I got some really bad sunflower seeds from True Leaf Market twice. Everything else was perfect but the sunflower was really bad. So I wanna try another company just for sunflower.

[@acarneiro7539]

I see you re-use tupper-ware packaging. Are their any FDA regulations you need to follow for their sanitation?

[@DowieFarm]

I'm not really sure. But we request that the restaurants wash them, which would meet regulations, then we follow a standard restaurant washing process of wash, rinse, sanitize. It's easy enough to get a quaternary sanitizer for this and adds no extra effort.

[@mreightytwenty8709]

And a nice job to my friend....not only a pretty face...lol

[@kryptotechz]

i think wash the microgreens is not a good idea. They are need to be dry and it takes time, also the washing and it`s easier to cut them from the tray and package it directly

[@DowieFarm]

It's worked for us for 9 years and still running. They are dry and without the wetness people experience from harvested and directly packaged greens, it takes about 18 minutes.

[@martinmartin691]

You only showed washing and drying...

[@DowieFarm]

oops. We package in vented containers with a moisture absorbing brown paper towel. Thanks for watching.

[@deejay9499]

Keep radiation from phone away from plants, and you😉. Or get a led carrying case...

[@DowieFarm]

What?

[@michaelripperger5674]

Cooo cooo for coco puffs

[@MrChipBryant]

Are you making money?

[@DowieFarm]

I wouldn't be doing it if I wasn't.

[@notafuckinpplperson8233]

7$ an oz he better b making great money

[@DonnyGreens]

@@notafuckinpplperson8233 lmao

[@DonnyGreens]

Microgreens Farmers make nice margins 😎 🌱🌱

[@KristinaWes]

Why do you touch the greens all over with your hands and why do you put your hand in the soaking water? 🤔😮 You could scoop the greens from the water with the spinner or with a steel scoop. Would be million times more hygiene! 😉👍Even if you wash your hands often it's not 100% hygiene with food that gets eaten mostly raw. 😣

[@DowieFarm]

Because then you would get all of the debris and seed hulls. It would defeat half the reason for rinsing anyway. Otherwise, I guess you have to break a few eggs to make an omelette...

[@KristinaWes]

@@DowieFarm I think there would be some "handlike" tools to do that 🤔 - and there are nitrile gloves, too. 😉 Now that I read you're a chef, I understand your need to touch and nibble your microgreens! 😅 It's a different thing, however, a chef to touch the salads with his washed hands just before the food is going to table. Then the possible microbe contamination from your hands to the salads would be so minimal that it would do no harm and no one would get sick. But when you contaminate those greens maybe a week before they will be eaten (even with your washed hands), the minimal amount of microbes can multiply themselves exponentially by that time. And that is a real threat, then. 😐

[@cindyfinlayson4197]

Kristina Westerlund zzzzzz