Selling to Local Businesses

As a small farmer, with limited time, money and growing space – you have to market your produce in multiple ways. My daughter, Hannah, helped us in this area by providing lots of information and resources for us during her time working for the Georgia Farmer’s Market Association and her service with Food Corps. We initially began farming because our families had been farmers and because we wanted to grow food and preserve it for our own family. I like to think of this as “the family farmer.” You grow for yourself because you want too and enjoy it. I love to farm. I love to plant seeds and watch them grow. I love to take cuttings and root them and share with friends. I love to harvest. I love to cook and am good at it. I just love to farm. I also tend to get a little carried away when I plant. When I first started planting lettuce, I just picked up a six-pack of each kind they carried at the local feed and seed, unsure of what I would like and what would grow well in our red dirt. A six-pack is only six, right? But 8 six packs is 48….. who knew those little plants would produce so much lettuce? Fast forward to present day. We have gradually increased our production area – not only in our large tilled area, but also in raised and container beds. We have created an environment where we can produce viable, nutritious produce almost year-round. This has enabled us to expand from the original purpose of “growing for ourselves” to “growing for social media sales” to “growing for farmer’s markets” to “growing for area restaurants”.

Our contacts for restaurant sales originally developed from individuals purchasing for themselves at markets. After developing a relationship with our customers over time, a few requested we provide larger quantities of produce for their sandwich shops, pubs or restaurants. These are not high tech, contractual transactions, although we have nothing against those types of dealings. In our experience, the customer has simply made us aware of when they want larger numbers of produce so we then plan to grow in larger numbers to provide to them at that predetermined time. The owner or chef then calls to request 10 bags of lettuce or 40 lbs. of tomatoes and we drop them off. It’s a beneficial arrangement for all involved. They can ask their customer, ”Would you like a salad with your order?” and be able to say that lettuce was picked this morning at a local farm. They are able to provide the freshest ingredients with less waste directly from farm to table with little or no shipping costs added, much less the hassle of a middle man. They are supporting local people who will in turn support their eating establishments. We are able to provide a fresh, quality product and receive payment which we then put back into the local economy though gas stations, grocery stores or utilities. The circle of life in a healthy economy. This allows us to grow larger quantities and more varieties which will also expand availability at our farmer’s market table and in our social media sales. It’s a win / win situation all the way around. Do you own a restaurant? Sandwich shop? Purchase for your church’s Wednesday night dinners? Think about contacting a local farmer to see what they’re growing. You might just be able to help each other! We love staying local!

#local #smallbusiness