Week 3

Just some numbers
markets: 8
tractors: 16
acres: 60
employees: 130 (height of the season)
farm rigs: 16
box trucks 10
greenhouses: 33

Menu

GTF (as people refer to the farm) has a lot of different ways they sell their produce. They sell to 8 different markets, have over 100 CSA members, wholesale to restaurants and local grocery stores, they have a farm stand, and they also have a restaurant. People travel from all over Oregon (and probably surrounding states too) to eat there. It is ranked 2 out of 12 restaurants in the Philomath area by trip advisor.  (https://www.tripadvisor.com/Restaurant_Review-g52017-d1526937-Reviews-Gathering_Together_Farm-Philomath_Oregon.html) And for good reason.

The restaurant makes their own pasta and bread and uses local ingredients. The menu is based around what is available on the farm. They had a special salad with strawberries when they were in. (It was delicious). The restaurant is a good way for people to come visit their stand, and a good way to use excess vegetables.

Markets

The Saturday markets I’ve worked have been the most informative. They really focus on their display and have a couple rules they go by.

1. Displays must look bountiful. when setting up, they use rustic boxes and baskets in asymmetrical arrangements and overflow them with vegetables. During the market this means constant resupply. no customer wants to by the last piece of garlic.
2. Keep ready customers away from displays. GTF sets up a separate section for check out. This way customers who already have what they are going to buy don’t block access for other customer still gathering produce. It also creates a nice flow and prevents congestions. Also a visible line can draw more curious customers in.
3. Know your food. At all the markets I’ve been to have a sampling area. Someone prepares some of the vegetables on display, usually odd ones that people might know about, like chickory or tatsoi. If customers have questions about preparations, the people working there should be able to give a recipe.
4. Head math and keep the line moving, except when you don’t want it to. John Eveland promotes employees adding up customers’ totals in their heads to be efficient. It can also keep a busy line moving. But if the line isn’t long, he suggests making as much small talk as possible to keep the customers there to give the illusion of lines, to draw more customers in.

beautiful, bountiful, and overflowing

My Thoughts,

Time is flying by, I’ve enjoyed working with some great people and can’t believe it is already half over. Working with GTF has made me even more excited to work on my farm.  It has also made me grateful for our smaller size. GTF provides a lot of food for the community, but it is so big and hard to keep track of everything.

what’s in: peas