Name the produce, quantity, and unit of sale, such as weight, bunch, or count. State any grade or size basis you actually use, and say when it was harvested or packed if that detail is known and relevant. Replace old dates when a new batch becomes the offer.
Describe the current condition and separate produce already harvested from what is expected later. If weight is measured before trimming, say so. Use a recent photo of the available lot rather than a supplier image that may show a different grade.
Agree a realistic collection or seller-managed delivery window and update availability as the batch changes. Freshness and supply can shift with conditions, so avoid promising quantity or quality that has not been checked. Remove produce that is spoiled or no longer suitable to offer.
