[Market-farming] supplying restaurants

Brigette Leach afhg at ctsmail.net
Sat Apr 9 11:35:01 EDT 2011


Where are you located?
Brigette
SW Michigan

----- 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
> alderleafarm.com
>
>
> 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
>>
>> 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 
>>> other
>>> week
>>> 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 
>>> all
>>> 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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>>
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