When starting up a new farm it is difficult to estimate how much product you will sell. We’ve learned the importance of not running out of product as we have lost customers who merely got a taste of an item to find that the crop was already done for the season. This is why we focused on volume this year to determine how much we could yield out of this new sunny plot and to be sure we had enough to go around. What we didn’t anticipate is the highly successful yield of the entire plot.
While we sold a lot of product this year it was getting close to the end of the season and product was starting to become overripe or was not the top of quality we believe our customers would expect. For the first time ever we needed to find a home for excess vegetables that were good for human consumption but were going to go past the peak of ripeness.
Interestingly enough we found that food banks only take packaged foods. They didn’t have the facilities to manage fresh produce. After a lot of searching we finally found a church with refrigerated storage for the purposes of having a true food pantry. At 3:30 on a Saturday morning we delivered a number of boxes to include tomatoes, cucumbers, zucchini and yellow squash. We were happy to be able to turn what could have been waste into a healthy meal for the hungry. Especially now that we know most food banks do not carry fresh vegetables.
Everyone should be able to eat fresh, healthy vegetables straight from the farm.