Getting to Know the Chef Shared From MOTHER EARTH NEWS  Written by: Mort Mather Chefs in northern climates love to talk to farmers in the winter. They are dying for good produce. So I drove to a natural food restaurant thirty-five miles away in Portland, Maine to talk with the chef. She told me they used […]

Excerpted from Sustainable Market Farming by Pam Dawling Which crops to grow Some crops require more skill or are less dependable. If your climate is marginal for okra, avoid relying on it for a large part of your summer income. Gardening When it Counts by Steve Solomon has a table of “Vegetables by level of […]

Excerpted from Sustainable Market Farming by Pam Dawling In some cases, your crop could produce both food and seed, as we do with our tomatoes and watermelon. But getting two crops from one plant does take more time, compared to simply mashing the whole tomatoes, for instance. There are other ways to have your crop […]

Excerpted from Homemade For Sale by Lisa Kivirist and John Ivanko   As a small CFO, you don’t need to spin wheels and spend lots of money to figure out the value and sales viability of your product. Depending on your products, options to connect with your customers and garner actionable information may include: • Follow-up e-mails […]