Here are some questions to ask — and some facts about the process you might not know — to help decide whether certifying as organic is right for you.
Selling to restaurants provides steady income and also lets you tell people where your products are served. Here are skills and practices to get chefs’ attention.
You can grow turnips year-round in some areas, and while they’re not always the easiest vegetable to sell, try these methods to find and attract buyers.
Continuing to grow summer vegetables can be a costly process. Instead, grow hardier vegetables and find the customers who want them. Here’s how.
Expanding your offerings to meet holiday demands, maintaining high quality produce and keeping summer crops in your lineup will aid success in the fall.
These food trends transcend traditional farmers markets and CSAs. Consider things such as wild foods, new selling locations, hops and agritourism.