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Discussion in 'Food & Cooking' started by kuan, Mar 26, 2004.
What would I grow?
1) For small restaurants
2) For retail
in stores? or at the Farmer's Market?
That's such an open ended question, it is impossible to answer.
What is already available?
What does your local market need?
What supplies could be improved? Quality? Availability? Price?
I would think the best approach would be to contact local restaurants to cater to their needs, but it is going to be tough without a product to show them.
Retail, either in specialty stores or farmer's market.
It's an open ended question, I know. Cummon, no restrictions.
The one market that is virtually untapped in this are is organic heirloom varieties. There seems to be a good bit of interest now in both, but if you could combine the two, you might have a totally unique product. Delivered at the peak of freshness and I would think you have a winner.
So what should you grow? I would think a nice mix of the common stuff--tomatoes, cucumbers, onions, broccoli, etc. plus those things that no one else is doing. For example, in this area it is impossible to find fresh horseradish and most of fancy lettuces.
But I would certainly "grow on demand" also. Find restaurants that need quality products they cannot easily get, and plant for them. You could also offer restaurants "pick of the crop" service so they would get the best of the best. Perhaps there is even a market for prepped veggies--daily delivery of hand selected produce prepped to their specs.
Just some thoughts.
If I say much more you will have to cut me in a partner. :chef: