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market-farming - Re: [Market-farming] Salad Mix Roundtable

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  • From: "Shoemaker, William H" <wshoemak AT illinois.edu>
  • To: Market Farming <market-farming AT lists.ibiblio.org>
  • Subject: Re: [Market-farming] Salad Mix Roundtable
  • Date: Wed, 14 Mar 2012 16:00:09 +0000

I agree with Richard. Locally grown quality should provide a qualititative advantage over west coast product. While they have some advantages, quality shouldn't be one of them. It should be your first negotiating point with chefs. If they can't tell the difference, there is a reason (among many) for that.

 

Bill

William H. Shoemaker

University of Illinois, Crop Sciences

St Charles Horticulture Research Center

535 Randall Road, St Charles, IL  60174

630-584-7254, wshoemak AT illinois.edu


From: market-farming-bounces AT lists.ibiblio.org [market-farming-bounces AT lists.ibiblio.org] on behalf of Richard Stewart [rstewart AT zoomtown.com]
Sent: Wednesday, March 14, 2012 10:45 AM
To: Market Farming
Subject: Re: [Market-farming] Salad Mix Roundtable

In the brief time I have to post this lets throw this out...

We have found that the chefs we deal with love a seasonally changing mix of salad.  Everything is seasonal salad mixes should be also.  As to competing against Cali mass produced.  We aren't.   *IF* you are supplying a local market with properly cooled and handled mixes and greens your product should CRUSH the mass produced stuff.  Our chefs order the trucked stuff on Thursday and toss it on Monday if not used.  If they are purchasing from us they can order in smaller quantity at a much higher price because it LASTS seven to fourteen days.  So they can order week to week rather than twice a week.

Richard Stewart
Carriage House Farm
North Bend, Ohio

An Ohio Century Farm Est. 1855

(513) 967-1106




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