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  • From: "adriana" <gutierrez-lagatta AT charter.net>
  • To: <market-farming AT lists.ibiblio.org>
  • Subject: [Market-farming] Greens
  • Date: Fri, 3 Oct 2003 12:31:49 -0500

Roger,
I used to seel greens to restaurants. Strandard industry pack size for
mesclun mix is a 3# bag. Before you begin production make sure you can make
money at it. With good quality mesclun available through wholesalers for
under $3 a # here on the East Coast, restaurants may not be willing to pay
the premium at which will allow a small "boutique" operation to make money.

About washing...I didn't wash mine because they were hydroponic and very
clean; depending on the cleanliness of your product you might not have to.
But be sure to explain to the chefs that they need to wash them before
using.

> If anyone out there does sell greens to restaurants, I'd appreciate any
> insight on preparation, storage and packaging. For instance, do your
> restaurants want washed greens? Do they want them in boxes, or bags? Do
> they want mixed greens, like a mesclun mix?

Adriana




  • [Market-farming] Greens, adriana, 10/03/2003

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