TURN YOUR GARDEN SURPLUS INTO CASH . . . AT THE FARMERS' MARKET

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And think about lining up other outlets for your produce too. Otherwise, what'll you do with the 25 melons that ripen the day after your selling trip to town?

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"Sacks, sacks, sacks. Please find me some sacks! " We saved every paper bag we could get our hands on for a year before we opened our stand . . . and still ran out within three weeks! A surplus store—"paper sacks, 20¢ a pound"—was our salvation.

Both you and your vegetables will last longer in the shade. We always set a pole frame and canvas cover up over our pickup truck's bed.

The all-out effort to get ready for market—even just once a week—can be a big drain on your time and energy. If you're afraid the pace will exhaust you too quickly, think about concentrating on a specialty crop that you can harvest and sell just a few weeks a year.

Plan to take only your "perfects" into town. (Vegetables that need trimming can feed your family.) And brace yourself for a few inevitable sneers about prices . . . even though you'll know there's absolutely no danger that your produce business will ever make you rich.

On the other hand, you also can expect that most of your customers will be a delight. They will! I had figured that the majority of our shoppers would be large families looking for food bargains. Instead, 75% of the clientele turned out to be older folks. Perhaps because Omaha's market is located downtown, close to some older neighborhoods. Or, perhaps, because—in the main—only older people now remember what really fresh, homegrown food tastes like . . . and are not afraid to buy such produce and thank you for the privilege.

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