[Market-farming] supplying restaurants

clark at crookedcarrot.com clark at crookedcarrot.com
Sat Apr 9 18:09:45 EDT 2011


I checked out your website, very cool operation.

In our county (Pinal County, AZ), before the health dept.
approves a new food establishment they have all of the other
departments (Building and Safety, Environmental Health,
Planning and Zoning, etc...) sign off on the approval. This
usually prevents these kinds of problems.

Good Luck,
Clark
San Tan Valley, AZ
Zone 9


Clark Furlong
Crooked Carrot Farm
602-615-6892
www.crookedcarrot.com

> We have all the health permits and proper septic. That stuff is
> all taken care of. We are inspected periodically, for water,
> health, etc. by the health authorities.
>
>
> It was the original intent of the building, "for agricultural
> use only."
>
>
> On 2011-04-09, at 9:36 AM, Brigette Leach wrote:
>
>> Thanks for responding.
>>
>> Your enterprise sounds interesting. Here in Michigan, one
>> would never
>> consider starting such a business without going through the
>> zoning,
>> permitting, inspection process. Even if it were to be
>> considered
>> agritourism. We would need to work with the local authorities
>> on well and
>> septic, and the building housing the food service, as well as
>> food
>> preparation practices. Not only are there food related
>> issues, but building
>> codes must be met. Our department of agriculture governs
>> value added
>> agriculture products, but a sit down restaurant would most
>> likely fall under
>> the county health department authority.
>>
>> What does your liability insurance carrier think about your
>> undertaking?
>>
>> 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 11:55 AM
>> Subject: Re: [Market-farming] supplying restaurants
>>
>>
>>> 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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