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This copy of the 2022/2023 Mid-Atlantic Commercial Vegetable Production Recommendations replaces all previous editions of the Commercial Vegetable Production Recommendations published individually for Delaware, Maryland, New Jersey, Pennsylvania, Virginia, and West Virginia. Information presented in this publication is based on research results from the University of Delaware, the University of Maryland, Rutgers - The State University of New Jersey, The Pennsylvania State University, Virginia Polytechnic Institute and State University, West Virginia University, and the U.S. Department of Agriculture, combined with industry and grower knowledge and experience. This publication will be revised biennially. In January 2023, a Critical Update with important updates for this publication will be communicated through local Extension Agents and Vegetable Specialists. The editors welcome constructive criticism and suggestions from growers and industry personnel who may wish to help improve future editions of this publication. These recommendations are intended for the commercial vegetable grower who has to make numerous managerial decisions. Although the proper choices of variety, pesticides, equipment, irrigation, fertilizer, and cultural practices are the individual vegetable grower’s responsibility, it is intended that these recommendations will facilitate decision-making. Recommended planting dates will vary across the six-state region. Local weather conditions, grower experience, and variety may facilitate successful harvest on crops planted outside the planting dates listed in this guide. This can be evaluated in consultation with the local agents and state specialists. Government agencies and other organizations administrating crop insurance programs or other support programs should contact local Extension agents and/or vegetable specialists for guidance. Not to be used by home gardeners. Published version

Growers wanting to access the farm to school market, need to thoroughly understand a school district’s food safety policies in order to satisfy requirements for food purchases. While a third-party GAP (Good Agricultural Practices) audit and certification is neither a federal or state requirement, some school divisions may still require it in Virginia. Yet, regardless of whether or not an audit is required, recognizing and having a good grasp about potential on-farm produce safety hazards (Figure 1) and incorporating best food safety practices (GAP) for reducing potential produce contamination are critical when selling to schools. In addition, it is important to know how the schools will verify food safety practices (i.e. verbal or written agreements, farm visits, reviewing food safety plan or records, etc.). In this publication, we will take a closer look at the process for identifying hazards to provide a context for addressing them and using a checklist document as a verification tool. Published online version

Eastern Shore Agricultural Research and Extension Center Virtual Research Field day includes various presentations and publications of the authors’ above, which are each linked in the body of the publication NP

This factsheet provides answers to questions discussed and posed during the webinar. We will briefly look at what we know about SARS-CoV2 behavior, such as how it is transmitted, its viability, its inactivation, and then provide recommendations for food-based businesses NP

Discusses testing of water that will be used for cleaning harvested crops.

Discusses On-Farm Readiness Review so that farmers and food producers can organize their food safety practices with food safety requirements.

Discusses food safety requirements for packinghouses.

Discusses the Produce Safety rule and its requirements about various kinds of soil amendments to reduce the risk of contaminating produce.

Discusses important points that food produces need to remember when trying to market their foods to schools.

Discusses important issues regarding locally grown foods being used in schools.

Discusses ways some fruits and vegetables during handling can become can become internally contaminated with pathogens. Discusses ways to mitigate this risk.

Provides current information for commercial vegetable growers to assist in choices about vegetable varieties, pesticides, equipment, irrigation, fertilizer, and cultural practices.

This project evaluated the microbial quality of water used in packinghouse operations using generic E. coli as an indicator. E coli is not a human pathogen but is used as an indicator of microbial contamination. The data will be useful to potato packers and rule makers in determining best practices for potato postharvest handling.

Discusses the Food Safety Modernization Act and how this law effects food producers.

Discusses the Food Safety Modernization Act and how this law effects food producers.

Discusses environmental monitoring programs to help with reduction of microbial contamination of foods while they are handled, packed and/or processed.

Discusses the Food Safety Modernization Act passed in 2011, an act that assures a safe US food supply by focusing on preventing contamination of foods rather than responding to the contamination.

Provides current information for the commercial vegetable grower to assist in managerial choices about vegetable varieties, pesticides, equipment, irrigation, fertilizer, and cultural practices.

Discusses how growers can obtain health quality certification for their crops, including on-farm assessment, grower mentoring, pre-audit walk-through, and post-audit visits, if needed.

Provides information for growers and packers that can help them identify potential microbial, chemical and physical hazards in packinghouses.

Discusses food safety issues for plants grown in greenhouses, including ways of planting, and monitoring the plants, and for training workers in the safe care and handling of the plants.

Discusses the Production Safety Rule in terms of food safety, working conditions, hygiene and training.

Discusses the Food Safety Modernization Act passed in 2011, an act that assures a safe US food supply by focusing on preventing contamination of foods rather than responding to the contamination.

This document discusses Produce Safety Rule standards for agricultural water.

Discusses Produce Safety Rule standards concerning wildlife and domesticated animals. These standards include limiting animal access to fields, not harvesting contaminated crops, and other requirements.

Provides current information for the commercial vegetable grower to assist in managerial choices about vegetable varieties, pesticides, equipment, irrigation, fertilizer, and cultural practices.

Provides basic information about food irradiation including the use of gamma rays for treating bulk items, electron accelerators to kill microbes, and also x-rays.

Discusses farmers markets and the kinds of food crops sold at these markets. Notes a recent trend of more international specialty vegetables becoming available at these venues.

Offers advice about the best ways to properly select, handle and store raw fruits and vegetables. This emphasizes avoiding damaged or bruised produce, and proper refrigeration, or other means of storage such as a cupboard or pantry (for produce that doesn't need refrigeration).