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market-farming - Re: [Market-farming] selling basil

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  • From: KTCopsey AT aol.com
  • To: market-farming AT lists.ibiblio.org
  • Subject: Re: [Market-farming] selling basil
  • Date: Thu, 5 Jun 2003 23:16:22 EDT

In a message dated 6/5/03 8:37:30 PM US Eastern Standard Time, guldann AT ix.netcom.com writes:

I am intrigued by selling to restaurants but have no experience (we are a
CSA).  I heard from a new farmer friend that a chef's group is forming in my
area, I might look into attending some of the meetings.  So what do charge
for your basil etc.  I assume you deliver, how often usually how much
quantitiy?  Thank-you Beth your neighbor in Massachusetts





Beth
I have sold basil and herbs to restaurants and if you have chefs consortium (I think thats what it is called - chefs supporting local agriculture) there, they will give you a good price. Another place to find the price is the local wholesaler - this is where the restaurants go now to buy their herbs etc. Get the going price prior to going to the restaurant - being local does not mean you have to be cheaper!

Katy
Living just one cornfield away from civilization



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