[Market-farming] supplying restaurants

John Ehrlich johnkaty at shaw.ca
Sat Apr 9 11:55:49 EDT 2011


Kanada

Vancouver Island, the left coast

On 2011-04-09, at 8:35 AM, Brigette Leach wrote:

> 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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