Yesterday we had a great market day. I had sent out an email announcing we have a lot of food to sell and three people took advantage of the opportunity. Sold almost $200 worth of produce and chicken. Cleared out a lot of space in the fridge in the store.
One of the people getting food is an old friend I had not seen for several years named Frank. I know him from working at Di Paolo's. Not that we ever worked there at the same time, he came after I left. Now he's the chef for the president of Miami University. Look's like many of us Di Paolo alums are doing well for ourselves. Frank tells me that Pres. Hodge is taking Miami in a green direction. Especially where food is concerned. this explains why suddenly Miami's food service is sourcing as much local food as they can find. Unfortunately their protocol does not allow the various chefs and cooks to buy directly from us farmers at the farmers market or directly in other ways without special exemptions. Oh well, they are just getting into this and I am sure protocols will change to fit the situation.
Another person (people, actually) came over from Fairborn to get food. They loaded up on a scad of produce and a few chickens. the other sale was to the Streits, the folks who supply us with raw milk.
It was nice to sell some stuff and make a bit of money during the off season. Hopefully we can get more business in the future during the winter but it will take some education on our part and flexibility on the part of the locavores.
You see, winter growing is tricky. Most crops do not want to grow in the cold dark season but we have our ways of getting them to respond, usually. But if there is too much cloud cover or it is frigid for too many days things will not grow at all and that means nothing to harvest. Granted we do have things store in the root cellar (i.e. the barn and store). The tricky items are the leafy greens like arugula, kale, lettuce, etc.. But if they decide to do nothing between mid December and early February we still have squash, taters, onions, garlic, dried herbs, parsnips, leeks, etc.. ready to sell and eat.