Starting a Farmers Market Stand: Secrets for Success
Last updated on Sep 25, 2017Jessica WieserWith responsible food sourcing becoming a more popular topic of conversation, it’s no wonder locally grown produce is in high demand. There’s a lot that goes into setting up and operating a farmers market stand, so let’s dive into some of the basic things to keep in mind as you get started and also as you plan for the future.
Shop All Farmer's Market SuppliesThe Optimal Farmers Market Stand Design
Visual merchandising is an important part of any shopping experience. No matter what you’re selling, arranging your products in an eye-catching manner makes them more appealing to customers. The same basic principle applies for farmers markets.
- Vary the Height of Your Products - Try using risers (which can be simple wooden boxes) to create a dynamic display where customers can more easily see all your products.
- Make Your Table Look Full - Make sure you bring enough stock to cover most of your table and extra to replenish any empty space that appears as people purchase your items. Creating a sense of abundance makes people more likely to buy.
- Incorporate Signage - Clearly labeling the names and prices of everything you’re offering with signs can help customers feel informed about their purchasing decisions and can lead to quicker transactions.
Unexpected Supplies You’ll Need for Your Farmers Market Stand
Of course, there are some obvious things every farmers market stand needs (like a table and cash register). But there are a handful of small supplies that can make a big difference in creating a pleasant shopping experience for your customers.
- Tasting Spoons - Giving out free samples of your homemade jams, sauces, and spreads with tasting spoons ensures that customers know what they’re getting before they spend money on your products. This approach can help seal the deal with customers who may be unsure about buying and can also establish a sense of trust and loyalty that people will hopefully share with their friends.
- Coffee Airpots or Hot Beverage Dispensers -
Especially if your market stand is located outdoors during the autumn months, providing customers with a hot beverage to go along with your fresh baked goods, or even just to enjoy as they walk around the rest of the market, is a great way to make money on days when your crop may be a little thin.
- Eco-Friendly Disposables - Disposable bowls, cups, bags, and containers make it convenient for customers to enjoy your products right away, while adhering to the environmentally responsible principles that are so valued in the farmers market community.
- Branded Canvas Tote Bags - Of course, people shopping will need to carry all their items home with them, but not everyone will come to the market prepared with a bag. By selling canvas tote bags with your stand’s name and logo on them, your customers can show their loyalty to your business and promote it at the same time. Plus, they can carry their purchases more easily!
A Farmers Market Can Be a Springboard for Your Business
If your end goal is to open a brick and mortar store, selling your goods at a farmers market stand is a great way to test out your market. You can find out how your product is received and if you’re selling something that the community really wants or needs. Starting out at a farmers market is a great chance for your business to find its footing and work out the kinks. This approach also helps you build a customer base before your store even opens, which can get you off to a great start.
From setting up your farmers market stand for the very first time to planning for the future of your business, these simple tips can go a long way towards ensuring your success. By anticipating the needs of your customers and providing them with things like disposable bowls, you can increase your sales. And when it comes time to start planning for the future, your farmers market stand will have given you the hands-on experience you need to open a brick and mortar location.
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Seasonal Fruits and Vegetables in Your Region
If you've ever asked, "When are pears in season?" or, "What are some examples of fall fruits?", you are not alone. With so many fruits and vegetables being imported from other states and countries, it can be hard to know what fruits are in season around your restaurant. Many consumers will pay more for local and organic fresh vegetables and fruits. You can take advantage of this restaurant trend and boost your profits by familiarizing yourself with your region's seasonal produce cycles. Skip to our interactive seasonal produce chart to find out what's in season in your region. Shop All Fruits and Vegetables Eating Seasonally If your establishment doesn’t have a culinary garden, it likely obtains produce from outside sources. Although non-local and out-of-season produce gets the job done, many people prefer the health and environmental benefits that come with eating seasonally, shifting the focus of restaurants towards locally grown, in-season food. Here are a few of the benefits of eating in-season vegetables and fruits. Increased Nutrition - On average, seasonal fruits and vegetables contain many more nutrients than their frozen or out-of-season counterparts. The process of preserving and protecting fruits and vegetables for long-term storage can sap produce of their nutritional value, meaning in-season produce will almost always be packed with more nutrients. Better Taste - In addition to being more nutritious, in-season fruits and vegetables are often thought of as better tasting than out-of-season produce. Farmers that look to mass-produce fruits and vegetables prioritize shelf-life over taste, allowing the produce to be stored for long periods and survive being shipped across the country. As a result, you’ll often find that locally grown in-season vegetables have more flavor. Lower Costs - Thanks to its abundant supply, in-season produce is often much cheaper. Out-of-season produce isn’t as plentiful, resulting in higher prices. Additionally, extra costs need to be added to out-of-season produce to cover aspects such as transportation and preservation, further inflating prices. Eating in-season produce is not only good for your health, but it’s great for your wallet. Reduced Carbon Footprint - Consuming in-season vegetables and fruit is a great way to reduce your carbon footprint and have a positive impact on the environment. Out-of-season produce typically requires hundreds of miles of transportation, which results in the burning of many fossil fuels and emissions entering the atmosphere. If you eat local in-season produce, your food doesn’t have to travel as far to reach you, greatly cutting back on emissions. Decreased Pesticide Consumption - Out-of-season produce is usually filled with a variety of pesticides and preservatives to maintain freshness and quality throughout the food’s entire journey. Although properly cleaning out-of-season fruits and vegetables can remove some chemicals, there may be some remaining. However, in-season vegetables and fruits don’t require as much preservation through chemicals, meaning eating in-season produce will greatly reduce the number of pesticides you consume. What Produce Is in Season? Depending on what time of the year it is and what region of the United States you are located in, different produce will be in season. For example, spring produce in the Northeast consists of foods such as different types of mushrooms, rhubarb, and cherries, while spring produce in the Southwest includes corn, avocados, and apricots. Learning what fruits and vegetables are in season in your region is important if you’re looking to use fresh ingredients and create the best dishes possible. Produce Calendar Cooking with local, fresh seasonal vegetables and herbs is delicious, healthy, and easy to do with this convenient guide. We've broken down the contiguous United States into regions, so you can see the fruits and vegetables in season in your part of the country all year round. As you explore, it’s important to keep in mind that these lists may vary depending on where you live, even within a certain region. Be sure to research your area using information from your local government or food guides to find what vegetables are in season near you. <label class="subtlelabel">Select a season</label> Spring Summer Fall Winter <label class="subtlelabel">Select a region</label> Fall Vegetables and Fruits in the Northwest There is no shortage of delicious fall vegetables available in the Northwest, including bulbs like fennel, garlic, leeks, and onions, all of which are perfect for seasoning dishes or making sauces. If your business serves a lot of salads, you'll also love the Northwest's selection of arugula, carrots, cucumbers, kale, lettuce, mushrooms, peppers, salad greens, spinach, and tomatoes. <label class="produce-title">Apples</label> <label class="produce-title">Artichokes</label> <label class="produce-title">Arugula</label> <label class="produce-title">Beets</label> <label class="produce-title">Brussels Sprouts</label> <label class="produce-title">Cabbage</label> <label class="produce-title">Cantaloupes</label> <label class="produce-title">Carrots</label> <label class="produce-title">Celery</label> <label class="produce-title">Chard</label> <label class="produce-title">Collards</label> <label class="produce-title">Corn</label> <label class="produce-title">Cucumbers</label> <label class="produce-title">Eggplant</label> <label class="produce-title">Fennel</label> <label class="produce-title">Garlic</label> <label class="produce-title">Grapes</label> <label class="produce-title">Kale</label> <label class="produce-title">Leeks</label> <label class="produce-title">Lettuce</label> <label class="produce-title">Mushrooms</label> <label class="produce-title">Onions</label> <label class="produce-title">Parsnips</label> <label class="produce-title">Pears</label> <label class="produce-title">Peppers</label> <label class="produce-title">Potatoes</label> <label class="produce-title">Pumpkins</label> <label class="produce-title">Radishes</label> <label class="produce-title">Salad Greens</label> <label class="produce-title">Spinach</label> <label class="produce-title">Squash</label> <label class="produce-title">Tomatoes</label> <label class="produce-title">Turnips</label> <label class="produce-title">Zucchini</label> Fall Vegetables and Fruits in the Midwest Green, seasonal vegetables are abundant in the Midwest during the autumn months, such as broccoli, celery, cucumbers, kale, lettuce, spinach, and zucchini. There are also plenty of leafy greens available, like broccoli, brussels sprouts, cabbage, and cauliflower. If you're looking for fall fruit, you'll need to import everything you need other than apples and pears. <label class="produce-title">Apples</label> <label class="produce-title">Beets</label> <label class="produce-title">Broccoli</label> <label class="produce-title">Brussels Sprouts</label> <label class="produce-title">Cabbage</label> <label class="produce-title">Carrots</label> <label class="produce-title">Cauliflower</label> <label class="produce-title">Celery</label> <label class="produce-title">Chard</label> <label class="produce-title">Cucumbers</label> <label class="produce-title">Eggplant</label> <label class="produce-title">Garlic</label> <label class="produce-title">Kale</label> <label class="produce-title">Leeks</label> <label class="produce-title">Lettuce</label> <label class="produce-title">Mushrooms</label> <label class="produce-title">Onions</label> <label class="produce-title">Parsnips</label> <label class="produce-title">Pears</label> <label class="produce-title">Pumpkins</label> <label class="produce-title">Radishes</label> <label class="produce-title">Salad Greens</label> <label class="produce-title">Spinach</label> <label class="produce-title">Squash</label> <label class="produce-title">Tomatoes</label> <label class="produce-title">Turnips</label> <label class="produce-title">Zucchini</label> Fall Vegetables and Fruits in the Northeast Seasonal vegetables are plentiful in the Northeast during the autumn months, and the region ships these products to businesses around the country. Fall fruit is less common, but you'll still be able to find plenty of apples, cranberries, grapes, and pears to go around. If you're looking for other seasonal fruits, consider buying from distributors in the South and Southwest regions. <label class="produce-title">Apples</label> <label class="produce-title">Beets</label> <label class="produce-title">Broccoli</label> <label class="produce-title">Brussels Sprouts</label> <label class="produce-title">Cabbage</label> <label class="produce-title">Cauliflower</label> <label class="produce-title">Celery</label> <label class="produce-title">Chard</label> <label class="produce-title">Collards</label> <label class="produce-title">Cranberries</label> <label class="produce-title">Cucumbers</label> <label class="produce-title">Eggplant</label> <label class="produce-title">Fennel</label> <label class="produce-title">Garlic</label> <label class="produce-title">Grapes</label> <label class="produce-title">Kale</label> <label class="produce-title">Leeks</label> <label class="produce-title">Lettuce</label> <label class="produce-title">Mushrooms</label> <label class="produce-title">Onions</label> <label class="produce-title">Parsnips</label> <label class="produce-title">Pears</label> <label class="produce-title">Peas</label> <label class="produce-title">Peppers</label> <label class="produce-title">Potatoes</label> <label class="produce-title">Pumpkins</label> <label class="produce-title">Radishes</label> <label class="produce-title">Salad Greens</label> <label class="produce-title">Spinach</label> <label class="produce-title">Squash</label> <label class="produce-title">Sweet Potatoes</label> <label class="produce-title">Turnips</label> Fall Vegetables and Fruits in the Southwest The Southwest is full of delicious crops during the autumn months, including avocados, dates, figs, limes, and pomegranates. You'll also find a host of fall root vegetables, such as carrots, leeks, parsnips, potatoes, radishes, sweet potatoes, and turnips. If your restaurant or grocery store is located in the Southwest, you won't need to import much, which will help your budget and keep your inventory stocked. <label class="produce-title">Apples</label> <label class="produce-title">Arugula</label> <label class="produce-title">Avocados</label> <label class="produce-title">Broccoli</label> <label class="produce-title">Brussels Sprouts</label> <label class="produce-title">Carrots</label> <label class="produce-title">Cauliflower</label> <label class="produce-title">Chard</label> <label class="produce-title">Collards</label> <label class="produce-title">Corn</label> <label class="produce-title">Dates</label> <label class="produce-title">Figs</label> <label class="produce-title">Green Beans</label> <label class="produce-title">Kale</label> <label class="produce-title">Leeks</label> <label class="produce-title">Lettuce</label> <label class="produce-title">Limes</label> <label class="produce-title">Mushrooms</label> <label class="produce-title">Parsnips</label> <label class="produce-title">Peppers</label> <label class="produce-title">Pomegranates</label> <label class="produce-title">Potatoes</label> <label class="produce-title">Pumpkins</label> <label class="produce-title">Radishes</label> <label class="produce-title">Raspberries</label> <label class="produce-title">Spinach</label> <label class="produce-title">Squash</label> <label class="produce-title">Sweet Potatoes</label> <label class="produce-title">Tomatoes</label> <label class="produce-title">Turnips</label> Fall Vegetables and Fruits in the South Some of the South's signature crops are still going strong in autumn, including collards, okra, and sweet potatoes. You'll also find gourds like pumpkins and squash, along with kale, lettuce, and spinach for salads and side dishes. If your business bakes pies, you'll have plenty of apples and peaches to choose from. <label class="produce-title">Apples</label> <label class="produce-title">Cabbage</label> <label class="produce-title">Collards</label> <label class="produce-title">Cucumbers</label> <label class="produce-title">Grapes</label> <label class="produce-title">Kale</label> <label class="produce-title">Leeks</label> <label class="produce-title">Lettuce</label> <label class="produce-title">Okra</label> <label class="produce-title">Peaches</label> <label class="produce-title">Peppers</label> <label class="produce-title">Pumpkins</label> <label class="produce-title">Salad Greens</label> <label class="produce-title">Spinach</label> <label class="produce-title">Squash</label> <label class="produce-title">Sweet Potatoes</label> <label class="produce-title">Tomatoes</label> Spring Vegetables and Fruits in the Northwest Spring in the Northwest is similar to the Midwest: it's all about root vegetables. From carrots and fennel to potatoes and radishes, you'll be able to prepare these spring vegetables in a variety of styles while also creating delicious purees. The region also offers plenty of cruciferous greens like cabbage and chard, but you'll need to import most of your spring fruit. <label class="produce-title">Arugula</label> <label class="produce-title">Asparagus</label> <label class="produce-title">Cabbage</label> <label class="produce-title">Carrots</label> <label class="produce-title">Chard</label> <label class="produce-title">Collards</label> <label class="produce-title">Fennel</label> <label class="produce-title">Kale</label> <label class="produce-title">Lettuce</label> <label class="produce-title">Mushrooms</label> <label class="produce-title">Potatoes</label> <label class="produce-title">Radishes</label> <label class="produce-title">Rhubarb</label> <label class="produce-title">Salad Greens</label> <label class="produce-title">Spinach</label> <label class="produce-title">Strawberries</label> Spring Vegetables and Fruits in the Midwest While there isn't an overabundance of spring fruit available in the Midwest, you'll have no trouble finding plenty of fresh seasonal vegetables to add to your favorite dishes. Some of the Midwest's signature spring root vegetables are plentiful, including beets, carrots, parsnips, and radishes. Because fresh spring fruit isn't readily available, you'll need to import those items from other areas. <label class="produce-title">Arugula</label> <label class="produce-title">Asparagus</label> <label class="produce-title">Beets</label> <label class="produce-title">Carrots</label> <label class="produce-title">Lettuce</label> <label class="produce-title">Mushrooms</label> <label class="produce-title">Parsnips</label> <label class="produce-title">Peppers</label> <label class="produce-title">Radishes</label> <label class="produce-title">Rhubarb</label> <label class="produce-title">Salad Greens</label> <label class="produce-title">Spinach</label> Spring Vegetables and Fruits in the Northeast Spring is a bountiful and beautiful time in the Northeast region of the country. You'll find plenty of spring root vegetables in season (like carrots, beets, parsnips, and radishes), but leafy greens like chard, spinach, and arugula are also prevalent. If you're looking for seasonal citrus fruits such as grapefruit, oranges, or lemons for your drinks or desserts, you'll need to import them from the South or Southwest regions. <label class="produce-title">Arugula</label> <label class="produce-title">Asparagus</label> <label class="produce-title">Beets</label> <label class="produce-title">Broccoli</label> <label class="produce-title">Cabbage</label> <label class="produce-title">Carrots</label> <label class="produce-title">Cauliflower</label> <label class="produce-title">Chard</label> <label class="produce-title">Cherries</label> <label class="produce-title">Garlic</label> <label class="produce-title">Kale</label> <label class="produce-title">Lettuce</label> <label class="produce-title">Mushrooms</label> <label class="produce-title">Parsnips</label> <label class="produce-title">Peas</label> <label class="produce-title">Radishes</label> <label class="produce-title">Rhubarb</label> <label class="produce-title">Salad Greens</label> <label class="produce-title">Spinach</label> <label class="produce-title">Strawberries</label> Spring Vegetables and Fruits in the Southwest If your guests are craving guacamole, you'll love the Southwest's abundance of avocados. There are also plenty of leafy greens close at hand for salads and sides, including chard, kale, lettuce, and spinach. Additionally, you'll find fruits and vegetables in season that aren’t as common in the rest of the country, such as figs and squash. <label class="produce-title">Apricots</label> <label class="produce-title">Arugula</label> <label class="produce-title">Asparagus</label> <label class="produce-title">Avocados</label> <label class="produce-title">Broccoli</label> <label class="produce-title">Cabbage</label> <label class="produce-title">Carrots</label> <label class="produce-title">Cauliflower</label> <label class="produce-title">Celery</label> <label class="produce-title">Chard</label> <label class="produce-title">Collards</label> <label class="produce-title">Corn</label> <label class="produce-title">Cucumbers</label> <label class="produce-title">Eggplant</label> <label class="produce-title">Figs</label> <label class="produce-title">Garlic</label> <label class="produce-title">Grapefruit</label> <label class="produce-title">Green Beans</label> <label class="produce-title">Kale</label> <label class="produce-title">Leeks</label> <label class="produce-title">Lemons</label> <label class="produce-title">Lettuce</label> <label class="produce-title">Mushrooms</label> <label class="produce-title">Nectarines</label> <label class="produce-title">Onions</label> <label class="produce-title">Oranges</label> <label class="produce-title">Peaches</label> <label class="produce-title">Peas</label> <label class="produce-title">Potatoes</label> <label class="produce-title">Radishes</label> <label class="produce-title">Spinach</label> <label class="produce-title">Squash</label> <label class="produce-title">Strawberries</label> <label class="produce-title">Tomatoes</label> <label class="produce-title">Turnips</label> <label class="produce-title">Zucchini</label> Spring Vegetables and Fruits in the South When it comes to spring in the South, you'll find plenty of seasonal green vegetables to go around, such as lettuce and spinach. Traditional Southern favorites are also plentiful, including collards, okra, and sweet potatoes. The South is also a great source of spring citrus fruit, particularly grapefruit and oranges. <label class="produce-title">Asparagus</label> <label class="produce-title">Beets</label> <label class="produce-title">Blueberries</label> <label class="produce-title">Broccoli</label> <label class="produce-title">Cabbage</label> <label class="produce-title">Cauliflower</label> <label class="produce-title">Collards</label> <label class="produce-title">Corn</label> <label class="produce-title">Cucumbers</label> <label class="produce-title">Eggplant</label> <label class="produce-title">Grapefruit</label> <label class="produce-title">Green Beans</label> <label class="produce-title">Lettuce</label> <label class="produce-title">Mangoes (Florida)</label> <label class="produce-title">Okra</label> <label class="produce-title">Oranges</label> <label class="produce-title">Peaches</label> <label class="produce-title">Peppers</label> <label class="produce-title">Plums</label> <label class="produce-title">Pumpkins</label> <label class="produce-title">Salad Greens</label> <label class="produce-title">Spinach</label> <label class="produce-title">Squash</label> <label class="produce-title">Sweet Potatoes</label> <label class="produce-title">Tomatoes</label> <label class="produce-title">Strawberries</label> Summer Vegetables and Fruits in the Northwest Summer in the Northwest supplies a cornucopia of delicious seasonal fruits and summer vegetables, including unique varieties like artichokes, chilies, and garlic. The area is also known for seasonal root vegetables, such as beets, carrots, fennel, leeks, onions, parsnips, potatoes, and turnips. If your business is located in this area, you won’t need to import much during the summer, which will help your bottom line. <label class="produce-title">Apples</label> <label class="produce-title">Apricots</label> <label class="produce-title">Artichokes</label> <label class="produce-title">Arugula</label> <label class="produce-title">Asparagus</label> <label class="produce-title">Beets</label> <label class="produce-title">Blueberries</label> <label class="produce-title">Broccoli</label> <label class="produce-title">Cabbage</label> <label class="produce-title">Cantaloupes</label> <label class="produce-title">Carrots</label> <label class="produce-title">Cauliflower</label> <label class="produce-title">Chard</label> <label class="produce-title">Cherries</label> <label class="produce-title">Chili Peppers</label> <label class="produce-title">Collards</label> <label class="produce-title">Corn</label> <label class="produce-title">Cucumbers</label> <label class="produce-title">Eggplant</label> <label class="produce-title">Fennel</label> <label class="produce-title">Figs</label> <label class="produce-title">Garlic</label> <label class="produce-title">Grapes</label> <label class="produce-title">Kale</label> <label class="produce-title">Leeks</label> <label class="produce-title">Lettuce</label> <label class="produce-title">Mushrooms</label> <label class="produce-title">Nectarines</label> <label class="produce-title">Onions</label> <label class="produce-title">Parsnips</label> <label class="produce-title">Pears</label> <label class="produce-title">Peas</label> <label class="produce-title">Peppers</label> <label class="produce-title">Plums</label> <label class="produce-title">Potatoes</label> <label class="produce-title">Radishes</label> <label class="produce-title">Raspberries</label> <label class="produce-title">Rhubarb</label> <label class="produce-title">Salad Greens</label> <label class="produce-title">Spinach</label> <label class="produce-title">Squash</label> <label class="produce-title">Strawberries</label> <label class="produce-title">Tomatoes</label> <label class="produce-title">Turnips</label> <label class="produce-title">Watermelon</label> <label class="produce-title">Zucchini</label> Summer Vegetables and Fruits in the Midwest Predictably enough, corn is one of the Midwest's bumper crops over the summer months. You'll also find plenty of grapes to use at your winery or sell at your farmer's market. Additionally, there is an abundance of cucumbers, eggplant, squash, and zucchini to incorporate into all of your favorite appetizers, salads, and entrees. <label class="produce-title">Apples</label> <label class="produce-title">Arugula</label> <label class="produce-title">Asparagus</label> <label class="produce-title">Beets</label> <label class="produce-title">Blueberries</label> <label class="produce-title">Broccoli</label> <label class="produce-title">Brussels Sprouts</label> <label class="produce-title">Cabbage</label> <label class="produce-title">Cantaloupes</label> <label class="produce-title">Carrots</label> <label class="produce-title">Cauliflower</label> <label class="produce-title">Celery</label> <label class="produce-title">Chard</label> <label class="produce-title">Cherries</label> <label class="produce-title">Corn</label> <label class="produce-title">Cucumbers</label> <label class="produce-title">Eggplant</label> <label class="produce-title">Garlic</label> <label class="produce-title">Grapes</label> <label class="produce-title">Kale</label> <label class="produce-title">Leeks</label> <label class="produce-title">Lettuce</label> <label class="produce-title">Mushrooms</label> <label class="produce-title">Onions</label> <label class="produce-title">Peaches</label> <label class="produce-title">Pears</label> <label class="produce-title">Peas</label> <label class="produce-title">Peppers</label> <label class="produce-title">Plums</label> <label class="produce-title">Potatoes</label> <label class="produce-title">Pumpkins</label> <label class="produce-title">Radishes</label> <label class="produce-title">Raspberries</label> <label class="produce-title">Rhubarb</label> <label class="produce-title">Salad Greens</label> <label class="produce-title">Spinach</label> <label class="produce-title">Squash</label> <label class="produce-title">Strawberries</label> <label class="produce-title">Tomatoes</label> <label class="produce-title">Turnips</label> <label class="produce-title">Watermelon</label> <label class="produce-title">Zucchini</label> Summer Vegetables and Fruits in the Northeast Summer in the Northeast is bursting with almost every seasonal fruit and vegetable imaginable. If your restaurant or bakery sells pie, you’ll love having apples, blueberries, cherries, peaches, rhubarb, and strawberries close at hand. You'll also find a host of other perennial produce favorites, including brussel sprouts, eggplant, pumpkins, and watermelon. <label class="produce-title">Apples</label> <label class="produce-title">Arugula</label> <label class="produce-title">Asparagus</label> <label class="produce-title">Beets</label> <label class="produce-title">Beans</label> <label class="produce-title">Blueberries</label> <label class="produce-title">Broccoli</label> <label class="produce-title">Brussels Sprouts</label> <label class="produce-title">Cabbage</label> <label class="produce-title">Cantaloupes</label> <label class="produce-title">Carrots</label> <label class="produce-title">Cauliflower</label> <label class="produce-title">Celery</label> <label class="produce-title">Chard</label> <label class="produce-title">Cherries</label> <label class="produce-title">Collards</label> <label class="produce-title">Corn</label> <label class="produce-title">Cucumbers</label> <label class="produce-title">Eggplant</label> <label class="produce-title">Fennel</label> <label class="produce-title">Garlic</label> <label class="produce-title">Grapes</label> <label class="produce-title">Green Beans</label> <label class="produce-title">Kale</label> <label class="produce-title">Leeks</label> <label class="produce-title">Lettuce</label> <label class="produce-title">Mushrooms</label> <label class="produce-title">Nectarines</label> <label class="produce-title">Okra</label> <label class="produce-title">Onions</label> <label class="produce-title">Peaches</label> <label class="produce-title">Pears</label> <label class="produce-title">Peas</label> <label class="produce-title">Peppers</label> <label class="produce-title">Plums</label> <label class="produce-title">Potatoes</label> <label class="produce-title">Pumpkins</label> <label class="produce-title">Radishes</label> <label class="produce-title">Raspberries</label> <label class="produce-title">Rhubarb</label> <label class="produce-title">Salad Greens</label> <label class="produce-title">Spinach</label> <label class="produce-title">Squash</label> <label class="produce-title">Strawberries</label> <label class="produce-title">Sweet Potatoes</label> <label class="produce-title">Tomatoes</label> <label class="produce-title">Turnips</label> <label class="produce-title">Watermelon</label> <label class="produce-title">Zucchini</label> Summer Vegetables and Fruits in the Southwest Summer in the Southwest is all about summer fruit, including apples, blueberries, grapes, nectarines, peaches, pears, plums, raspberries, and watermelon. Pomegranates are also plentiful in the region during the summer months. These states are perhaps best known for their chilies, which come in a variety of types and are perfect for use in any spicy dish. <label class="produce-title">Apples</label> <label class="produce-title">Arugula</label> <label class="produce-title">Blueberries</label> <label class="produce-title">Cantaloupes</label> <label class="produce-title">Chilis</label> <label class="produce-title">Corn</label> <label class="produce-title">Cucumbers</label> <label class="produce-title">Eggplant</label> <label class="produce-title">Figs</label> <label class="produce-title">Garlic</label> <label class="produce-title">Grapes</label> <label class="produce-title">Green Beans</label> <label class="produce-title">Leeks</label> <label class="produce-title">Mushrooms</label> <label class="produce-title">Nectarines</label> <label class="produce-title">Okra</label> <label class="produce-title">Onions</label> <label class="produce-title">Peaches</label> <label class="produce-title">Pears</label> <label class="produce-title">Peppers</label> <label class="produce-title">Plums</label> <label class="produce-title">Pomegranates</label> <label class="produce-title">Potatoes</label> <label class="produce-title">Pumpkins</label> <label class="produce-title">Raspberries</label> <label class="produce-title">Squash</label> <label class="produce-title">Tomatoes</label> <label class="produce-title">Watermelon</label> <label class="produce-title">Zucchini</label> Summer Vegetables and Fruits in the South The South is jam-packed with vegetables in season during the summer months, including asparagus, cabbage, cauliflower, green beans, peas, and tomatoes. Your guests will also love the delicious seasonal fruits available in the South over the summer, such as peaches and plums. <label class="produce-title">Apples</label> <label class="produce-title">Asparagus</label> <label class="produce-title">Beets</label> <label class="produce-title">Blueberries</label> <label class="produce-title">Cabbage</label> <label class="produce-title">Cantaloupes</label> <label class="produce-title">Cauliflower</label> <label class="produce-title">Collards</label> <label class="produce-title">Corn</label> <label class="produce-title">Cucumbers</label> <label class="produce-title">Eggplant</label> <label class="produce-title">Figs</label> <label class="produce-title">Grapes</label> <label class="produce-title">Green Beans</label> <label class="produce-title">Okra</label> <label class="produce-title">Oranges</label> <label class="produce-title">Peaches</label> <label class="produce-title">Peas</label> <label class="produce-title">Peppers</label> <label class="produce-title">Plums</label> <label class="produce-title">Potatoes</label> <label class="produce-title">Pumpkins</label> <label class="produce-title">Raspberries</label> <label class="produce-title">Salad Greens</label> <label class="produce-title">Spinach</label> <label class="produce-title">Squash</label> <label class="produce-title">Sweet Potatoes</label> <label class="produce-title">Tomatoes</label> <label class="produce-title">Watermelon</label> Winter Vegetables and Fruits in the Northwest The Northwest is one of the best places to procure winter root vegetables, as they have plenty of beets, carrots, fennel, leeks, parsnips, potatoes, and turnips to go around. The region also has clementines, a unique winter citrus fruit that is a popular item in grocery stores nationwide. <label class="produce-title">Beets</label> <label class="produce-title">Brussels Sprouts</label> <label class="produce-title">Cabbage</label> <label class="produce-title">Carrots</label> <label class="produce-title">Chard</label> <label class="produce-title">Clementines</label> <label class="produce-title">Collards</label> <label class="produce-title">Fennel</label> <label class="produce-title">Kale</label> <label class="produce-title">Leeks</label> <label class="produce-title">Mushrooms</label> <label class="produce-title">Parsnips</label> <label class="produce-title">Potatoes</label> <label class="produce-title">Salad Greens</label> <label class="produce-title">Squash</label> <label class="produce-title">Turnips</label> Winter Vegetables and Fruits in the Midwest Like the Northeast, there aren't many winter fruits and seasonal vegetables to choose from during the cold months in the Midwest. You'll need to import everything other than mushrooms, which are always bountiful. <label class="produce-title">Mushrooms</label> Winter Vegetables and Fruits in the Northeast The Northeast doesn't have much to offer over the winter months due to snow and cold temperatures, so you'll need to import all of your winter fruits and vegetables other than mushrooms and parsnips. <label class="produce-title">Mushrooms</label> <label class="produce-title">Parsnips</label> Winter Vegetables and Fruits in the Southwest If your business needs citrus over the winter months, the Southwest is your best bet. Boasting everything from grapefruit and lemons to oranges and tangerines, this region also produces delicious strawberries. Additionally, you'll find plenty of avocados for your Mexican restaurant and broccoli, carrots, and cauliflower for vegetable medleys. <label class="produce-title">Arugula</label> <label class="produce-title">Avocados</label> <label class="produce-title">Broccoli</label> <label class="produce-title">Brussels Sprouts</label> <label class="produce-title">Cabbage</label> <label class="produce-title">Carrots</label> <label class="produce-title">Cauliflower</label> <label class="produce-title">Chard</label> <label class="produce-title">Collards</label> <label class="produce-title">Garlic</label> <label class="produce-title">Grapefruit</label> <label class="produce-title">Kale</label> <label class="produce-title">Leeks</label> <label class="produce-title">Lettuce</label> <label class="produce-title">Lemons</label> <label class="produce-title">Mushrooms</label> <label class="produce-title">Oranges</label> <label class="produce-title">Parsnips</label> <label class="produce-title">Radishes</label> <label class="produce-title">Spinach</label> <label class="produce-title">Squash</label> <label class="produce-title">Strawberries</label> <label class="produce-title">Sweet Potatoes</label> <label class="produce-title">Tangerines</label> <label class="produce-title">Turnips</label> Winter Vegetables and Fruits in the South Citrus is abundant in the South during the winter, with grapefruit and oranges leading the way. You'll also find a variety of leafy greens, including collards, kale, lettuce, and spinach. Apples are plentiful, too, which is good news for restaurants and bakeries. <label class="produce-title">Apples</label> <label class="produce-title">Collards</label> <label class="produce-title">Grapefruit</label> <label class="produce-title">Kale</label> <label class="produce-title">Lettuce</label> <label class="produce-title">Oranges</label> <label class="produce-title">Salad Greens</label> <label class="produce-title">Spinach</label>
What's the Difference Between Wild Caught and Farm Raised Fish?
When it comes to choosing fresh seafood in restaurants, the debate between wild-caught and farm-raised fish is a hot topic. Understanding the key differences between these two types of fish is crucial for making informed decisions in the kitchen. From their environment and nutritional content to sustainability practices, each option has its unique characteristics that cater to different preferences and needs. Let's dive into the nuances of wild-caught and farm-raised fish to help you navigate the seafood aisle with confidence. Shop All Fish What Is Wild Caught Fish? Wild-caught fish refers to fish, shellfish, and other types of seafood that are caught in their natural habitats, such as oceans, rivers, lakes, and other bodies of water by commercial or recreational fishermen. This method of fishing involves capturing fish that have lived their entire lives in the wild, consuming their natural diets, and exhibiting behaviors typical of their species. Wild-caught fish are harvested using nets, lines, or traps. Nutritional Benefits: Wild-caught fish are often considered more nutritious than farm-raised fish. They typically have a higher omega-3 fatty acid content due to their natural diets, which can contribute to heart health and overall well-being. Flavor and Texture: Wild-caught fish are praised for their superior flavor and texture compared to farm-raised counterparts. This is often attributed to the diverse diet of wild fish, which includes natural prey such as smaller fish, crustaceans, and algae. Environmental Impact: While wild-caught fishing can be done sustainably, ensuring fish populations are not depleted beyond their capacity to reproduce and replenish, it can also have environmental consequences if not managed properly. Overfishing, habitat destruction, and bycatch are some of the issues associated with irresponsible wild-caught fishing practices. Sustainable fishing practices include adhering to catch limits, using selective fishing gear, and avoiding bycatch of non-target species. Mercury Levels: While the levels are low enough to be non-toxic to humans, wild fish do have a significantly higher level of mercury than farm-raised alternatives. What Is Farm Raised Fish? Farm-raised fish, also known as aquaculture, refers to fish that are cultivated in controlled environments such as ponds, tanks, or ocean enclosures. This method of fish production is designed to meet the increasing demand for seafood while helping to preserve wild fish populations. Aquacultures can be used to raise fish, crab, lobster, clams, and oysters. Controlled Environment: Farm-raised fish develop in controlled environments where factors like water quality, temperature, and feed can be closely monitored and regulated for the optimal growth and health of the fish. Quality Control: Farm-raised fish undergo rigorous quality control measures so that they meet industry standards for taste, texture, and nutritional value. This includes regular testing for pathogens, contaminants, and mercury to deem the fish safe for consumption. Growth Enhancements: In some cases, farm-raised fish may be given growth enhancements such as antibiotics or hormones to promote faster growth and improve feed conversion rates. However, there are strict regulations in place to ensure the safety and quality of farm-raised fish for global markets. Sustainability: While there are some concerns that chemicals and waste from fish farms can spread and contaminate the environment around them, aquacultures can provide a sustainable alternative to wild-caught fishing by reducing the pressure on natural fish populations. It helps to meet the growing demand for seafood without depleting wild fish stocks. Farm Raised vs Wild Caught Fish The difference between wild-caught and farm-raised fish lies in their respective origins and methods of production. Farm-raised fish are raised in controlled environments, providing a consistent supply and reducing pressure on wild fish populations. They are often fed a controlled diet to ensure optimal growth. On the other hand, wild-caught fish are caught in their natural habitats, offering a more diverse diet and potentially higher levels of omega-3 fatty acids. While farm-raised fish may be more readily available and affordable to keep costs down, wild-caught fish are prized for their natural flavor and variety. While wild-caught fish may have farther to travel, you can reduce concerns of freshness by choosing canned fish or IQF fish alternatives. Is Farmed Seafood Bad? Farmed seafood has been a subject of debate in the culinary world. While some concerns have been raised regarding the environmental impact of fish farms and leaching chemicals into the ocean, advancements in aquaculture technology have allowed for sustainable practices to be implemented. Additionally, regulations and certifications ensure that farmed seafood meets certain standards for quality and safety. Farmed seafood can provide a reliable and consistent supply of fish, helping to meet the demand for seafood while also supporting local economies. Whether you're serving up a seared tuna steak or a grilled salmon fillet at the perfect temperature, responsibly sourced fish can help chefs enhance the dining experience for their patrons and showcase their commitment to serving the best ingredients. Customers may hold differing opinions on whether wild-caught or farm-raised fish is the better option. By understanding the difference, you can explain your menu sourcing choices and help your customers make informed decisions.
Biodegradable, Compostable, & Zero Waste Explained
One of the fastest-growing foodservice trends is switching from traditional disposables and foodservice products to eco-friendly options. When searching for eco-friendly products for your restaurant, you may come across the terms "biodegradable", "degradable", and "compostable". We explain the differences between biodegradable, degradable, and compostable products, and how your restaurant can go zero waste with eco-friendly disposables. Biodegradable, Compostable, and Degradable: What's the Difference? Biodegradable, compostable, and degradable products are made from different materials and deteriorate under distinct circumstances. We break down what each material is to help you make an informed decision when buying green disposable dinnerware for your business. What Does Biodegradable Mean? Biodegradable refers to a product breaking down into natural elements, carbon dioxide, and water vapor by organisms like bacteria and fungi. Technically, just about everything is biodegradable, although it will take hundreds of thousands of years for most things to biodegrade. To earn a biodegradable label, products and materials must quickly decompose into natural materials. Third-party certifiers typically restrict acceptable breakdown times between six and nine months. Why Biodegradable Products Shouldn't Go to Landfills While biodegradable products are an eco-friendly option for restaurants, there are some downsides as well. When biodegradable products are dumped into landfills, which happens when they're thrown into the trash, they often get buried. Beneficial bacteria cannot survive buried underneath trash because there is very little oxygen. As a result, the biodegradable products break down anaerobically, meaning without oxygen, which creates methane, a greenhouse gas that is bad for the environment. Some landfills collect the methane produced in their landfills and use it to create electricity, but most do not. How to Dispose of Biodegradable Products Because biodegradable products in landfills can create harmful methane, it is better to dispose of them in a commercial compost heap or to send them to a recycling plant. You can also check if there is a biogas plant in your area, which uses biodegradable products to create methane which they then use to generate electricity. What Is Compostable? Compostable means that a product will break down into natural elements, but only in a compost setting. Compostable materials are typically made from plants and other organic materials, such as cornstarch, bagasse, or PLA plastic. Compostable products have two added benefits over biodegradable options: they break down much faster, many in roughly 90 days, and they also break down into nutrient-rich products, which generate healthy soil for the planet. How to Dispose of Compostable Products For compostable products to break down correctly, they need to be thrown away in a compost heap. Compost heaps are rich in microorganisms and reach high temperatures, which allow products to break down quickly. These types of products do not break down easily in traditional landfills, so compostable products should not be thrown in the trash. While many compostable products mimic the look of plastic, they should not be recycled. Why You Shouldn't Recycle Compostable Products Compostable products are not recyclable, and if a compostable item enters your restaurant's recycling process, it will contaminate and ruin the rest of your batch. If you're using compostable products at your fast food establishment or food truck, you should alert your customers so they can dispose of the products properly. What Does Degradable Mean? Degradable products are mostly oil-based and they break down through chemical reactions rather than organically by microorganisms. Unlike biodegradable products, degradable plastic items can break down in anaerobic environments like landfills. However, degradable products do not break down completely and turn into organic material. Instead, they break apart into microscopic pieces which can still affect the environment. For example, some plastic can degrade and turn into small pieces, which animals ingest, causing major issues in the food chain. It typically takes much longer for products to degrade than it does to take biodegradable or compostable items to break down. What Is Oxo-Degradable Plastic? Oxo-degradable plastic is composed of petroleum-based polymers and additives such as metal salts that expedite their degrading process. In airy, hot, and bright environments, oxo-degradable products break down into small, microplastic pieces in a short amount of time. However, oxo-degradable products are not biodegradable or compostable, and they will not break down to the molecular level. Oxo-Degradable vs Oxo-Biodegradable Oxo-degradable and oxo-biodegradable products are extremely similar, but some oxo-biodegradable products have the potential to break down into natural substances in composting environments and oxo-degradable products do not. We've clearly outlined the similarities and differences between oxo-degradable and oxo-biodegradable products below. Oxo-Degradable and Oxo-Biodegradable Similarities: Both have metal additives that allow them to break down into microplastic pieces without the aid of microorganisms. Both require microorganisms to degrade the microplastic pieces they break down into. Both require UV light and oxygen to disintegrate and won’t break down in landfills where trash items pile up. Oxo-Degradable and Oxo-Biodegradable Differences: Some oxo-biodegradable products have the potential to biodegrade in composting environments and traditional oxo-degradable products do not. What Is Zero Waste? Zero waste is a philosophy that aims to follow sustainable natural cycles where all discarded materials are used for other purposes, resulting in no trash going to landfills or incinerators. The goal of zero waste is not to send products to recycling plants and compost heaps instead of landfills but to use all the products and eliminate waste entirely. While many people across the country choose a zero-waste lifestyle at home, you can also implement some tactics in your restaurant to create a zero-waste kitchen. How to Go Zero Waste The first step in creating a zero-waste kitchen is determining how much food you're currently wasting and how much trash you're producing. From there, you can decide where to make adjustments to limit food waste. One of the best ways to calculate how much food you're wasting is to conduct a food waste audit. To conduct a food waste audit, have your employees track the amount of food that is coming into your restaurant and then how much is being thrown away. This can help you understand if you need to scale back your shipments, change how you're storing produce, or adjust your menu. Another major source of waste in kitchens is disposables like plastic cups, disposable plates, straws, napkins, and packaging. Zero Waste Tips If you're interested in turning your restaurant into a zero-waste kitchen, here are some helpful tips to reduce waste and re-purpose products. Find unique ways to use food scraps in your kitchen, such as using vegetable scraps and skins to make vegetable broth. Donate excess food to local food banks and food scraps to farms to use as animal feed. Use leftover meat and vegetables in soups and stews. Swap out your disposable plates and bowls for melamine or china options. Replace your paper napkins with reusable cloth versions. Eliminate plastic straws. Choose eco-friendly cleaning supplies and chemicals. Take any remaining waste to commercial compost heaps rather than throwing them away. While there are many similarities between biodegradable, compostable, and degradable items in terms of construction and look, they are vastly different and have very different impacts on the environment. If you're looking for disposables that can help you with transitioning your kitchen to zero waste, compostable items are a perfect choice because they're sustainable, they turn into safe organic material, and they break down quickly.
