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RE: Our Farmstead Journey Part 3: Finding a Way to Make it Pay
Interesting. I feel like chefs make you work a little harder for it and that placing orders for produce is the last thing on their minds. Grocery stores have been a good outlet, albeit we get less per unit. They tend to do great at a farmers market, especially when offering free samples
There is a farmer's market about 30 minutes away from us. They charge a fee for the space, but it is fairly reasonable. We may explore this option next year. I'd rather be interacting with the consumer directly than with the bureaucracy of a restaurant. Chances are they'll be out of business sooner than later, especially with their attitude towards real local growers. Between fighting the weather, weeds, and bugs this year it's been a challenge. I'm just glad we've been able to stock our pantry this year and have something to show for the work. We'll be more prepared next yet.
That's a great attitude and you're absolutely right, selling directly to the people that will be consuming your produce is by far the most rewarding. We've had people tell us they're 'addicted' to our greens. Can't tell you how good that made us feel.
As for the restaurants, there's a lot of charlatans out there claiming to be all about farm-to-table and at the end of the day they're buying 99% from the big distributors.