Farmers Markets

Rob30 · #1 02/17/10, 09:38 PM

We are putting together plans to sell food products at a farmers market. Our goal is to get a customer base, through the market, for meat boxes. We would be selling boxes of frozen meat products produced on our farm.
At the market we would be selling sample packs, and individual cuts. We would also be selling excess produce, but that is not our primary goal.
Does anyone have experience in this field? We are looking for ideas and problems we will encounter.
We will have a small freezer in the truck, running off an inverter. We will have access to hydro at the market.

**Ross** · #2 02/17/10, 10:56 PM

Vac packing is important, people want to see what they're buying. We sell by the cut weighed at the mkt so people can see what they're buying and it gets them involved in the process. Its almost a ritual. Never sold boxes so I can't help you there. Problems... vac pacs can pop so you have to be very careful handling them. Round your change down to the nearest quarter or half dollar, or dollar on a large order. People like that. Variety helps, will your market allow you to sell non self produced items? Which market are you looking at? Pembroke? http://www.pembrokefarmersmarket.com/

FMO has a verified market vendor program.... kinda nosey into your operation IMO but you might have to participate to go. You don't at North Gower but that's kinda outa range for you.

rambler · #3 02/18/10, 03:13 AM

Rules must be different in Canada than in most of the USA? Pretty hard to sell meat cuts off the back of the pickup down here.

--->Paul

Slugmar · #4 02/18/10, 03:34 AM

Not for sure where rambler is, but here here in California every meat product we sale has to be processed at a USDA inspected facility. Then at the market you can only sale product that you raise yourself at least the ones in my local area It's not to bad the problem is just finding a facility with the time and location to our area to get all the animals processed.

**Ross** · #5 02/18/10, 05:42 AM

Certainly animal has to be butchered and the meat has to be processed in a provicially inspected plant, or a licensed kitchen.

**fordson major** · #6 02/18/10, 05:48 AM

http://www.farmersmarketsontario.com/

paintlady · #7 02/18/10, 10:54 AM

You have to check your laws there to see what you need to do. Here in MN meat has to be processed in a USDA inspected facility in order to be sold at farmers' markets. It also has to be refrigerated at the site. Poultry are the exception which baffles me as it is easier to get contaminated poultry than things like beef and lamb.

ET1 SS · #8 02/18/10, 11:32 AM

I have been a vendor, did it for a year then stopped. We just were not producing enough to fill a stall every week.

Here meat must be inspected and cut by a licensed guy. You pay one fee per head and another fee per pound. It makes Farmers Market beef, pork, venison, and chicken more expensive than store-bought. [at least around here].

We do not require any license or inspection to be a vendor at a market.

**Ross** · #9 02/18/10, 07:42 PM

We had a health unit inspection at the mkt this year. Everything was fine, and we had people using coolers and ice packs and some using refrigerators, and like me plug in glass top freezers. They have an odd definition of a farmers market. If 50% of the vendors are "farmers" selling food then they exempt the market from inspection. Not many are quite so blessed as to have 50% farmer/food vendors.

ET1 SS · #10 02/18/10, 09:16 PM

Most of our FMs have a no-buy rule.

Each food vendor is not allowed to have bought any of the items he is selling, he must have produced everything on his property.

Rob30 · #11 02/19/10, 10:50 AM

We are planning to set up in North Bay. They have two developing farmers markets. One has many rules the other seems to not care what you are selling. It is more like a flea market. That being said we are going to concentrate on the real farmers market. They want only products produced by the seller. To be a full member you have to sign an agreement to show up every Saturday. You can not get anyone else to fill in for you.
We have a freezer that fits in the back of the truck. We have access to hydro at the market. All the meat is provincially inspected. We have sold meat before. On top of the meat will will also be selling excess garden produce.
We will probably be short on beef. We have lots of lamb and pork. We will also do Chicken and Turkey. We want to do duck and goose, but I can't find an abattoir locally to do them.
Any suggestions on veggies that do best. We are planning to only do a few types for the market.
Any other products that might do well.

**Ross** · #12 02/19/10, 11:46 AM

Quote:

Any suggestions on veggies that do best. We are planning to only do a few types for the market.

Kinda depends on the market. Pretty blemish free new potatoes always seem to sell. Hard to move sweet corn when 4 other vendors have it. That said one brings a heritage yellow sweet corn and they always sell at least some of that. Organic sells every time and the CSA did OK here too until they folded for whatever reason. The concept was very popular though. We also sell steak and kidney pies and steak and mushroom pies. Very popular 9 inch for $12. I really couldn't keep enough jerky or pepperettes either. Oh yeah mutton sausage (with pork but not wheat) Cajun and hot italian ......... very very popular and we were charging the price of loin chps for it

PamB · #13 02/19/10, 03:42 PM

We sold frozen burger processed at a federally inspected slaughter house last summer here in Michigan, I called the health dept and the state and everyone I talked to said it was ok. didn't have any problems so we are getting one butchered again and going to have more cuts available. I used a heavy duty cooler with a thermometer in it. I am thinking if the inspector comes through I may have to get some kind of cooler with a power source. Pam
Also, about chickens I know you can process up to so many thousand and sell them not having them processed at a federally inspected plant. You can process them at home from what I understand.

blooba · #14 02/19/10, 03:52 PM

Quote:

Originally Posted by PamB

I used a heavy duty cooler with a thermometer in it. I am thinking if the inspector comes through I may have to get some kind of cooler with a power source.

From my days of catering, long ago.
I believe as long as you maintain the temp (adding more ice) you will be fine. Although you will want to check the rules (vary state to state) on temp also.

**Ross** · #15 02/19/10, 05:00 PM

Rob will be OK the biggest hurdle will be the market exec. Ontario is promoting the farmers market system and the health dept seems to be in line for success. No doubt they are protecting their future role in food safety and thats fine. My best advice is to offer to help out with running the place. These markets thrive on volunteers, and if you work at it a bit you'll fine your life is much easier as a vendor.

Rob30 · #16 02/19/10, 05:44 PM

Ross
Did you need to make your steak pies in an inspected kitchen? I think we have a good grasp on what we need to sell the meat. However value added stuff like meat pies, canned goods, etc, I am not sure about. Do I need to rent an inspected kitchen?
The mutton sausage is a good idea. Profiting on something that is otherwise usually worthless.

**Ross** · #17 02/19/10, 07:18 PM

Well I can't quote verbatim but when the health dept did their inspection they said we're not interested in homemade items. ......... which as a farmers market director I stood there wondering why these idiots were being paid time and a half (+?) for "working" Saturday. But of course all they want right now is to keep their hand in our business to show the flag. No the pies are not made in a licensed kitchen and thats not a problem. YMMV

DaleK · #18 02/19/10, 08:40 PM

Boy it would be nice if every county or district board of health applied the rules the same but they each have to put their own little twist on it.

Gonna try Powassan too Rob? Get all that extra traffic from being right NEXT TO the beer store and all......

Rob30 · #19 02/19/10, 09:12 PM

No the Powassan market is Saturday as well, and there already is a big meat vendor. The Mennonites in that area dominate the farmers market. Most people their products are better then the regular farmer at the next booth.
Our goal is to use the farmers market as a marketing tool to sell our boxed meat. Something like a CSA for meat products. We are also looking at increaseing our vegetable production. However we have no experience selling veggies.

**fordson major** · #20 02/20/10, 02:43 AM

i would watch selling chicken and turkey myself! farm gate, no problem!