Block · one region of the page, as the scanner read it. It may hold a whole story, part of one, several, or an advertisement; stitching blocks into articles is the next step. Text is supplied OCR.
Page 4 · column 4 of 9 · from the scan, no model involved
(Continued from Page 1) formation,” Kuncewicz maintained.
The book provided a start. Visits to endive production operations added the rest of the information the Kuncewiczes needed to start growing.
Next they remodeled the cold storage building at the former Sperryville co-op for the place to grow.
They start the plants in fields. The green tops that are cut' off before flowering are fed to livestock. (It’s this tough, bitter, thick-ribbed oart of the plant that it is marketed in area groceries as endive lettuce. The delicacy produced by the Kuncewiczes is sold as Belgium or French endive.)
The roots are dug up and stored in crates stacked from the floor up in the front half of the building, the old * cold storage unit. And'* it might be chilly-^-cold enough to keep the roots from sending out shoots— but it’s not near as cold as the winter temperatures outside. Like a leaky basement, it has a damp, musty smell. Five inches of insulation protect the roots from the heat of summer or icy air of winter. Moisture is blown from humidifiers in the air moving units mounted on the ceiling. Muddy water collects in puddles on the concrete floor underneath crate piled upon crate.
From storage in this massive root cellar, the endive goes to the packing table where the roots are squeezed into trays. The
89.6%