[Market-farming] supplying restaurants
afhg at ctsmail.net
Sat Apr 9 11:35:01 EDT 2011
Where are you located?
----- Original Message -----
From: "John Ehrlich" <johnkaty at shaw.ca>
To: "Market Farming" <market-farming at lists.ibiblio.org>
Sent: Saturday, April 09, 2011 11:16 AM
Subject: [Market-farming] supplying restaurants
> We opened a cafe on our farm and we just went through our first winter
> operating. Our menu is sparse, one salad, three soups, and indiv pizzas.
> The salad in February was chickweed, (only because my ghouse was not
> completed until September, and I was too late on the winter greeens
> planting). (People loved it btw). Now the salad is Kale, a mild Dutch
> variety, sauteed with hot sesame oil and roasted sunflower and raisins.
> People love this too. Yesterday, we sold 12 salads at 5/each. It was about
> 2# of kale for $60. And it took me 30 minutes to harvest and prepare.
> People are starving for this kind of authenticity, because there is so
> much inauthenticity now in the world.
> Mothers come with their children and they see a real farm.
> But we have not had to buy any veggies. The cafe is well received by the
> community and we are doing really well. We dont even have a cash register
> yet, and everyone has to pay cash and cash is king. I make way more per
> day than going to a farmers market. We are only open for lunch and now
> after one year, we are usually operating at max capacity.
> Except yesterday, the build inspector came and said we did not have zoning
> to operate a cafe and is trying to shut us down. (largely bec he got a
> complaint either from a competitor or from a redneck neighbour) There is a
> funny stipulation here that farms can operate farm gate sales or
> agritourism enterprises, so we are in a grey area. But this is only part
> one in our battle.
> Best, John
> On 2011-04-09, at 4:25 AM, Mike Rock wrote:
>> Within a few minutes of my posting I got a suggestion to contact these
>> folks. http://www.greenandgreenfarms.com/about-us.htm
>> It looks like there is just such a service as my quote requester needs,
>> at least for part of the season. And they are less than thirty miles
>> from me.
>> Mike Rock wrote:
>>> Hi all,
>>> I just received this shopping list from a Polish restaurant in Chicago.
>>> How does one supply this with organic or 'responsibly' grown produce.
>>> Obviously I cannot meet her needs for much of this from here in the
>>> north (SW Wisconsin). A case of leeks per week? Yikes.... And this is
>>> only ONE restaurant that needs supplies. This is a real eye opener to
>>> me. The reality of large scale warehousing, California supply chains,
>>> shipping and logistics all come into rather terrifying focus.
>>> Here is her list:
>>> "Leeks case each week from May through October, then one case every
>>> Carrot 40 pounds a week, may through October then every other week
>>> Zuchinni 20 pounds a week, may through October
>>> Potatoes 40 pounds a week
>>> Onions 20 pounds a week
>>> Spinach, case per week, more during May through October
>>> Mixed greens a case a week
>>> Also I go through a lot of rhubarb, blueberries, cranberries, and apples
>>> year round, I take the cranberries and blueberries and freeze them.
>>> Hope that helps"
>>> This is way beyond farmers market type stuff, and is the day to day
>>> reality of vegetable supply.
>>> I hope this becomes an interesting topic for discussion.
>>> Most respectfully,
>>> Mike Rock
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