Market or Truck Farming: Gardening to Sell Extras

[MontyJ]

Can you grow grapes where you are? If I remember correctly, colorado grapes are excellent wine grapes. I have four vines, two of which are used for jelly making. Even though I planted the two concords on short harbors (only 12 feet long each) each vine produced over 70 jars of jelly. I wish I had made the harbors 16 feet long which would greatly increase production. I sell the jars for $3 each. If time permits in the spring I am planting 4-6 more concords.
What I'm getting at is, if the "friend" is going to grow berries and try to steal your business, grow something else. Grapes are pretty easy to care for (as compared to cutting and removing the old canes from raspberries) and generally live for decades. Table grapes, jelly grapes or even wine grapes should sell pretty well. Besides that my wife, the crafter of the family, uses the vines I trim off each fall to make wreaths that she decorates and sells. I don't know where she keeps the pics of them, but when she gets home I'll ask her.
Granted, grapes will take about 2 years to start producing heavily, but once they do, they are pretty reliable. Just another idea for you to consider. Good luck!

 

[MyKidLuvsGreenEgz]

Good idea. Thanks.

I did plant a few grapes last year but with the drought it was hard to keep them watered. Hoping they show life this Spring. I had planned on planting a lot more this year; have space along the soon-to-be orchard for them, and covering a chicken coop (to provide them shade plus they can eat what falls).

My son and I love red seedless, my husband loves green/white and I planned on growing concord to make jelly and raisins plus for the seeds. Good idea about making the jelly to sell. And since grapes found in the store are usually sprayed and need to be washed, we would be able to get a decent price for selling our table grapes (the whites and reds).

Questions:

-what size jar are you selling for the $3.00?
-how much do you pay for the jar?
-is it easy to make the jelly?
-are there any grape-combos that sell as well... like grape/raspberry or grape/apple? (Sorry, I don't eat much jelly.)
-do grape vines HAVE to be cut or can we let them establish winding around a fence for a few years then start cutting?

Also, I've been looking for a supplier of wholesale bulk canning jars/jelly jars but nothing really where the price is decent. Like, on Amazon ... 4 oz jelly jars, set of 12, is from $13.19 to $16.50. That means I'd need to add at least $1.10 to my asking price just to cover my costs. Is that how you came up with $3.00 a jar?

Once I start cutting the vines, I had definitely intended to use to make wreaths and other decorations. Would love to see pix.

Thanks again for everybody's help.

 

[baymule]

This site has good prices and some really attractive jars that would be appealing to customers, especially filled with your home made jams and jellies!

http://www.sks-bottle.com/CanningJars.html

 

[897tgigvib]

I VOTE FOR BERRY PIES!!!
Those puppies'll sell like hotcakes!!!

Don't forget some colorful and early quick producing bush dry beans! 50 seeds should make 12 ounces or better of the productive ones. some can make about 20 ounces, like Rose Bolitas.
Dry peas too

About your voles...Mouse traps with jelly on them!
Hundreds of mousetraps...well, at least 30!
yep, those little wooden snappy ones. Careful you don't whack a finger.
Some folks swear by peanut butter, but i feel that might attract bigger varmints.

 

[897tgigvib]

What your neighbor can beat you on is volume. What I suggest you do is beat her on GOODIES AND QUALITY, AND VARIETY.

For example, make better and more colorful raspberry jellies. Make the world's best Berry pies!

And get some varieties she does not have.

Tayberries...like between raspberries and Blackberries
Loganberries...more tart and flavorful
Boysenberries...that subtle flavor none of the others have

And then again, there are mixed berry pies!

Yellow Raspberry pie filling SWIRLED with purplish red Tayberry pie filling, and the top crust of those strips of crust so it is visible, the swirling
sorry...that might be almost food porn! Just make sure I'm not around when you bake it! I might not be able to stop myself from buying your whole stock of it.

And, you just might get restaurants buying 5 or 10 at a time!

I think they call this strategy VALUE ADDED PRODUCTION AND MARKETING. Ya have to value each of the ingredients, add them up by value, and then the cost of time and cooking energy. Don't forget the cost of small things like cinnamon. Hint, pie crust with real lard in the recipe is the most irresistible.

Cookies! Blueberry and cranberry muffins are often to die for, especially when sold singly.

What if you made soup and sold it in tupperware type containers, refrigerated?

 

[Jared77]

http://www.seriouseats.com/recipes/2007/11/cooks-illustrated-foolproof-pie-dough-recipe.html

My MIL uses this recipe and its legit. SUPER flaky crust, rolls out like a dream. Its the real deal. My 4 y.o. daughter rolls out these pie crusts without issue. That says it all right there for me. I know it sounds crazy but it works.

 

[MontyJ]

Good idea. Thanks.

Questions:

-what size jar are you selling for the $3.00?
I use half-pint jelly jars. They cost about $1 each. I have some customers who return their jars for a "refill" so I give them a $.50 discount.

-how much do you pay for the jar?
Abouyt $1 each, but they can be found cheaper I think.

-is it easy to make the jelly?
You have to follow the recipe exactly. It's not difficult and after a few batches you will develope a routine. The most time consuming part is removing the grapes from the stems. Two important tips I can give you: Use a good jelly strainer and be patient when straining the juice. Don't force it through the strainer (light pressing is OK) or your jelly could be cloudy. Also, take the time to skim all of the foam off the jelly before putting it into the jars. It doesn't hurt the jelly, but many people think it's mold :/

-are there any grape-combos that sell as well... like grape/raspberry or grape/apple? (Sorry, I don't eat much jelly.)
Mixed fruit jelly does very well, but you have to experiment with the different combinations. Different fruits have different sugarectin ratios. There are many mixed fruit jelly recipes online.

-do grape vines HAVE to be cut or can we let them establish winding around a fence for a few years then start cutting?
If you don't keep your grapes pruned properly, they go to riot very quickly and production will tumble rapidly. If you were to allow them to overtake a fence, it might be possible to begin a pruning regimine, but you would have to be diligent about removing all unneeded growth. I think you would be disappointed though. I use a "Double T kniffen" technique that maximizes production, allows good airflow and ample sunlight into the vines. This approach greatly reduces disease pressure. I live in an area where black rot is rampant, so I have to be extra cautious about caring for the vines. I'll try to post some pics of my vines after work today.

Also, I've been looking for a supplier of wholesale bulk canning jars/jelly jars but nothing really where the price is decent. Like, on Amazon ... 4 oz jelly jars, set of 12, is from $13.19 to $16.50. That means I'd need to add at least $1.10 to my asking price just to cover my costs. Is that how you came up with $3.00 a jar?
Yes. After calculating the cost of jars, sugar and pectin, I make about $1.50 or so per jar.

Once I start cutting the vines, I had definitely intended to use to make wreaths and other decorations. Would love to see pix.
I'll have the wife find the pics for me.

Thanks again for everybody's help.

 

[ninnymary]

Jared, printed that pie crust recipe, even though I'm not supposed to be eating pie! Now, I just have to find a tiny bottle of vodka since we don't drink that stuff.

Mary

 

[MyKidLuvsGreenEgz]

I don't even know where to begin! Wow!

My mind is reeling ... so many ideas.

Would love to do pie crusts but I try to minimize how much time I work directly hand to product. I have a skin problem ... I won't gross you out with details. Needless to say, I use my bread machine for most of my kneading. If I can do the pie crust in the bread machine then dump it onto a pastry mat and use the rolling pin, I might be able to do that.

Will look more into doing grapes. I'm sure they would sell, as would grape jellies.

I bought from Amazon.com some 6-ounce containers ( http://www.amazon.com/Choice-Pac-3D...1357924876&sr=1-2&keywords=choice-pac+6-ounce ) so we'd have something to pack single muffins, single-serve gourmet salads or fresh berries in. They are freezable, microwavable, and resealable. They also fit well into lunch boxes. Each cost me about .17 cents (if i were to buy them now, about 25 cents). Here's what I'm thinking now:

Besides the ...
-single serve muffins or rolls
-single serve lunch salad with mixed greens, scallions, dried berries, nuts or seeds, edible flowers
-fresh raspberries or blackberries or any other small fruit we can grow

... now ... also ...
-single-serve berry crumbles or tarts (cooked first in oven in muffin-cups or precook crumble and sprinkle on stove-top-cooked berry filling) (love the swirling yellow raspberry with red raspberry idea)
-dried soup blends ... take to work, add water, microwave, let sit, stir, eat
-premade refrigerated soups or stews like my beautiful split pea and bacon, or chili (vegetarian or meated)
-jellies and jams (for short term purposes ... long term, I'll put up in jars)
-oooh, my pumpkin and sweet potato pies are super yummy ... single serve tarts!
-homemade granola, various kinds
-homemade dried gourmet dog food ... just add boiling water
-cookies, of course

I also have little 2-ounce "salad dressing" cups that I sell my goat cheese in. I'll use them in the gourmet salads for the additions like nuts, seeds, and fruits. And maybe another for an oil-lemon juice or vinegar salad dressing that will need to be shaken before drizzling.

Will look into tayberries and boysenberries. We are also increasing our currants plants and trying again with cranberries and lingonberries. Also planned on growing black turtle bush beans ... hadn't thought about selling dried beans. Hmmm... gonna take my seed catalogs with me at the hospital next week and make more plans.

Thought about making the bigger pies and to sell large quantities but honestly, besides taking up too much of my time away from my special needs kid, won't do it. I rarely run my oven in the summer. It heats up the house too much and I'm too cheap to run my a/c more than necessary. I can see doing crumbles or tarts during the colder months. Oh wait! I just remembered that I have a GE Express Redi-Set-Go ( http://www.redisetgo.com/drtv/ecs/perfect-pan-store.html ) and some of the different pans. I could use that to make the individual tarts and pies, donuts, mini-cakes, pizza bites and more! Maybe even my dinner rolls that I'm so good at. Wow! I can "bake" in the summer! Okay, NOW I'm thinking again. AND my husband came into this marriage with a nuwave oven ... wonder if I can get the "steak" smell out of it so I can use THAT to bake in?

Anyway ... we have a very small fridge by the front door that we put the milk and cheese we're selling but there's also room for a few tarts and other refrig things. There are also several shelves... most of which have baskets to hold the produce I'll be selling but I think I'll take a few away and start stocking the homemade dried just-add-water soups. Also on the shelves are paper lunch bags and a scale for bagging up things like tomatoes and cucumbers. I'll add a pix soon of the whole "store front".

How exciting that you wonderful people are helping come up with some fantastic ideas. THANK YOU THANK YOU THANK YOU!

 

[so lucky]

http://www.seriouseats.com/recipes/2007/11/cooks-illustrated-foolproof-pie-dough-recipe.html

My MIL uses this recipe and its legit. SUPER flaky crust, rolls out like a dream. Its the real deal. My 4 y.o. daughter rolls out these pie crusts without issue. That says it all right there for me. I know it sounds crazy but it works.

Jared, I was just wondering, do you ever use lard instead of the shortening? Or all butter?
And does it make a "rustic" looking crust, or more like the traditional smooth crust?
This sounds delicious. Just gotta go buy some vodka.