[Market-farming] End of season, mache
roger69 at yahoo.com
Sat Oct 18 18:35:00 EDT 2003
California Certified Farmer's Markets don't allow any produce that is
not grown by the farm selling at the market. Which is not to say that
all farmer's markets in CA participate in the state program, but the
good markets do.
Many of the markets here in northern California are seasonal, from
April at the earliest to December at the latest. In Sonoma County
there are at least four year-round markets that I'm aware of, and
hoping to get into at least one of them. My three seasonal markets end
in October, November and December.
This has been my first market season and I am planning on growing year
round. I still have tomatoes, hot peppers and summer squash producing,
as well as winter squash, pears, quince and apples. I'm starting
leeks, fennel and broccoli in speedling flats in the greenhouse, and
will be direct-seeding arugula, mizuna, chervil, cilantro, kale, baby
and full-size carrots, and a plethora of other greens. I'm planning on
selling them as both baby salad green mixes and larger greens as well.
> Is mache worth the harvesting trouble? My impression is that it's
> such a
> teensy plant that requires too much harvesting prep; I'd rather
> bigger stuff like spinach and kale.
If you're harvesting baby spinach, mache isn't any smaller. Mache is
in high demand - at least in California - from both picky salad
consumers and upscale restaurants. If you don't sell to restaurants,
and you don't have people who demand unique salad greens, it may not be
worth the trouble.
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