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Farming is rewarding, but not always in the sense that you can grow your favorite herbs and spices all year around. I’ll give you a hint; it involves earning a few extra bucks. A lot of home farmers like to start selling their homegrown produce once they’ve had enough of the ‘eat out of your garden’ magic.

Or, it’s possible that you’ve simply collected too much this harvest and you don’t want all the extra produce that’ll need to be quickly preserved. These are all cases when selling your produce is considered to be a better idea.

Remember one thing though; unless you have a pretty large farm, you can’t sell to your local supermarket, which usually buys through wholesale. Although getting to sell all your produce at once can be satisfying and quick, you won’t get enough money for this since the supermarket is just a link in the chain before your goods reach the consumer.

Instead, opt to sell directly to customers. This will get you more money compared to the wholesale method, but it’ll need some more time and you’ll be required to meet a lot of people. That’s why it’s advised that you predict how much of your produce, in weight, you’ll be selling so you can make an agreement with buyers before harvest time arrives. This way, you’ll be able to provide customers with produce, fresh off the farm.

Retail Markets

Now there are plenty of retail markets out there but which one is the right one for you? Again, it depends on how much produce you have, and whether you plan on selling all of it. Your first option is to sell it at a farmer’s market. Contrary to common belief, many people shop for fresh produce here because they want to support local agriculture, and prefer home-grown vegetables and fruits.

Now the key to selling here is to have enough produce to last you throughout the day, but it isn’t necessary. If you don’t have that much produce to begin with, you can instead bring lots of variety in good amounts. Having a fresh palette of greens, tubers, berries and other fruits will get lots of attention. Needless to say, you’ll have sold all your produce in no time.

A benefit of selling this way is that it helps you engage and meet new people, as well as other farmers. It’s possible that your customers may want to purchase from you directly next time after having a good experience.

The other method for retail selling is pretty simple because all you have to do is put up a roadside stand. You may not think so but people commonly like to buy their vegetables and fruits from roadside stands. Think of it as a lemonade stand, except you’re selling the lemons.

Any customers who’ll stop by at your roadside stand are likely to want to see your farm, so it’s advised that you set up your stand in close proximity to your garden. Also, be careful to keep your garden looking well-arranged and organized, so customers feel like they’re buying from a pro.

These are some of the ways that you can sell your home-grown fruits and vegetables and earn money. It’ll be a fun activity that lets you meet more people in the farming community as well, so you won’t be bored. Happy Farming!

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Fail-Proof Sunday Loaves

I remember every Sunday my great-grandma would bake bread. She would use these loaves for meals throughout the week and give any leftover crumbs to the chickens. Nothing went to waste!

The mark of any successful homesteader is the ability to make a delicious, hot loaf of bread. Here’s how you can make your own with homestead-friendly ingredients, like whey.

Granny Mary’s Sunday Bread

Ingredients:

3 cups whey (you can use water or milk, but your bread won’t be as fluffy)
8 teaspoons sugar
2 teaspoons salt
3 tablespoons butter
2 servings packages of active dry yeast
5 to 7 cups of unbleached white flour
Cornmeal

Directions:

In a mixer with the dough hook attachment, add all of your yeast.

Heat the whey to 110 degrees Fahrenheit. Mix the whey with the yeast. Cover the mixture with a towel for ten minutes, or until the yeast froths.

Melt the butter, sugar, and salt. Mix.

Add 4 cups of flour. Mix.

Add more flour in 1/4 cup increments. Do this until the dough is slightly sticky but doesn’t stick to your hands.

Increase the speed on your mixer to knead the dough. Knead for five minutes, until the dough is shiny.

Grease a separate bowl with oil. Put the kneaded dough into the bowl, cover with a wet dish towel, and let rise for one hour.

After the dough has risen, punch it two or three times.

Lay out the dough on a floured area and shape it. I like to do a round loaf and a plaited loaf.

Place the dough on a pan lined with cornmeal. Cover with a towel and let rise another hour.

After the bread has risen, add any embellishments or an egg wash, if you’d like.

Bake at 400 degrees Fahrenheit for 30 to 40 minutes. You’ll know the loaves are done when you knock on them and they sound hollow.


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