Travis@bloosquall,thanks for the plug and compliment.When considering price pay attention to what the competitors are selling for and adjust your price up or down according to quality.In a price war everybody loses.I have a high base price for those who just want to buy a bulb or two and any sales over two pounds[I have a $30 minimum] and give a 20% instant discount(its easy to figure in your head) which encourages larger sales.Most large sales occur during planting season[sept.-nov.] with most sales in Oct.If you overproduce your market demand,which is easy to do,you will have unsellable stock no matter how cheap or awesome it may be.I have a box of mixed varieties at a cheap price some are small(2"minus),broken bulbs,highly irregular shapes and just plain ugly.I sell basically two sizes-2"-21/2"planting grade and 21/2"-3"gourmet grade same price.More than a half dozen varieties leads to consumer confusion.KISS-keep it simple stupid.I had 16 varieties this year and am cutting back by a third and also overproduced the market-left over stock.Sales $10-15k.Grew 12,000 bulbs,10k sellable this year and cutting back to 10k planted and hopefully 9k sellable.Some new varieties just did not perform/disappointing.My Spanish Roja outsells and outperforms everything I grow and that goes for the other vendors also.I have the highest and lowest prices in the market.I planted 6k Roja last year and about half were gourmet size.Most consumers will buy the largest bulbs;big sells and junk will break you. Guru Engeland claims its difficult for a grower to surpass 1500 pounds of hand-crafted garlic and I would totally agree.You have to keep 200-300# for planting.So you will probably end up with 1000# of quality bulbs.At 8 bulbs to the pound avg.you will have to plant 12k+bulbs;lots of work and preplanning. A 1000# at $6 pound will give you a gross of 6k now deduct expenses(fertilizer,marketing,etc.) You figure it out.You would probably make more money standing on a street corner with a sign saying,"WILL WORK FOR FOOD".I been selling and growing garlic for 15 years and have been insulted and praised but I'll be damned if I'm gonna work for nothing.There is no competition with junk and agri-garlic.Be proud of your product,grow the best.Yeah,I still have garlic for sale.Van Foeken Farm

Please, please be careful with what you offer for sale. The FDA has regs about what you can sell to the public (including open-air markets and farmers markets) and they are really VERY tough on the little guys if caught. I abide by the regs because this is my hobby income and I would not want to be shut down permanently, let alone sicken anyone because of my ignorance. Just because you serve it to your family does not mean it is OK to offer it for sale. One of the biggies is that home-canned food prepared in a pressure canner can never be offered for sale in any State, Nationwide. Reason is they can't certify that the proper pounds of pressure and length of time was used when prepared in a home canning kitchen. There is also no way to water bath can low acid foods safely unless pickled (acidified) and PLEASE NO CANNED GREEN BEANS - they've killed enough people already. To offer ACID and ACIDIFIED (pickled) LOW ACID canned foods the FDA (Nationwide) requires you to complete a course and become an Operation Supervisor, or have one supervise your entire process for each batch. It is called "Acidified Foods Processing and Packaging, Better Process Control School" that is offered through County Extension offices in each State. This would include water bath canned foods like pickles, salsa, mustards, chutney, vinegars, and all tomato products. REFRIGERATED PICKLES cannot ever be offered for sale either (not shelf stable)! You must also register your "facility" with the FDA under the Bioterrorism Act of 2002 if you want to sell acidified foods. It is free to register. The reason is that they want a chain of contamination if something nasty breaks out - remember the bags of spinach, canned mushrooms, peanut butter? And, if you sell acidified low acid foods, you must file a Process Control sheet for each product, also free. I would be very, very worried about offering the Sicilian Pickled Eggplant recipe posted here without it being tested by my States Food Science Lab, not having an Acidified Foods approval, and, that it is not shelf stable. OK for family, but really scary being offered for sale at a Farmers Market. Each State has regs, as do some Cities and Counties. It would be wise to research them for your location, and not go by what the neighboring vendor says, or sells. Here in NC I have to have a Dept of INSPECTED KITCHEN and have my well inspected against E. coli every year. They can come in at any time without announcement to verify that their regs are being followed - just like they do for inspecting restaurants - and have the power to shut you down if not up to par. Another item you want to consider is the risk of botulism, molds, and bacteriaÂs like listeria and salmonella when foods are sold that must be kept hot or kept cold  which are not "SHELF STABLE". I would not want to take a chance that your customer leaves it in the car all day, eats it the next week, and sues you when they get sick. It does happen. BTW, do you have Mil$ liability insurance on your offerings in case it does? I do, for $125 a year. And, with TAKE AWAY foods, you may need a City, County, and/or State Health Department permit, usually called a "Concession Stand" or "Catering" Permit. It is hard to abide by their regs because of the risk of airborne contaminations outside of your kitchen. The FDA also does not want you to sell fresh meats, dairy products, frozen treats, sandwiches, cream pies, baked goods with meat, juices and hot coffee, for example, without the correct permits added to the shelf stable regs. For any MEAT OR DAIRY product, the USDA gets a say with their regs. I would not want to mess with them either. These regs are nationwide, not just State regulated. Selling EGGS also has regs so just out of the back of your truck is not a good thing to offer. I would really, really worry about those postings suggesting meat stuffed peppers, curry, pizza, fresh sandwiches, grilled peppers, and even that peanut butter (oil based). Your Market Manager should also be up on the regs since he/she would be held liable even if ignorant of the regs, which is not an excuse. Consequences are severe. As for BAKED goods, there is little regulation except that you should not offer anything that is not shelf stable. This includes no-no's like meringues and cheesecakes, very juicy pies and creamy tarts that are unstable in the open air. Breads and cakes, cookies and candies are shelf stable and are good sellers. That is why the Amish have such a nice variety. Pies are iffy  it is the water activity that the FDA is most concerned about - higher than .91% invites microorganisms to grow. http://www.foodtechsource.com/rcenter/tech_data/td_water.htm It is very difficult to ascertain your products water activity without expensive equipment. Suffice it to say that if your pie is very juicy and needs refrigeration to be safe, it is not good to offer it for sale. As for DEHYDRATED foods - there is little water activity so they are not regulated. Go ahead with jerky, dried veggies, fruits, and herbs, even dried soup blends. They are very good sellers and safe. As for JAMS AND JELLY - there is little possibility for growth of botulism with their high sugar content and the natural acidity of most fruits. But be careful - bananas, figs, peaches, persimmons, pears, plums, mangoes, blackberries, raspberries, strawberries, apricots, and tomatoes are low-acid and MUST have bottled lemon juice added to bring up the acidity levels when jellied or jammed. Molds are a problem if not canned properly (you must use a water bath canner for proper sealing and for long term safe storage). As for anything using OILS - don't go there. Especially low acid foods like garlic, peppers, onions, and herbs. There is a very high incidence of botulism contamination in the totally perfect environment oil packed foods contain. I personally would include nut butters in this group. A week in the refrigerator is not going to inhibit the growth of botulism. LABELING is very important. First of all you want your customer to come back to your booth, or call you with special orders. The FDA has labeling regs  it is just common sense to include them with your product. Fancy name of product, common name of product, ingredients in descending order, facility name, location and phone number, weight, preparation date or code. Be sure that you note on everything canned that it must be refrigerated after opening, and include an expiration date, and that should including fresh baked goods. That is for your own protection from lawsuits. If you are looking for more information about preparing home-prepared foods for sale or personal use - please visit the HARVEST FORUM here on GW. It mostly concerns home-canned and preserved foods and has a wealth of information in current and past posts, plus, lots of recipes and discussions about recipes found on the web. http://forums.gardenweb.com/forums/harvest/ Another resource is the National Center for Home Food Preservation (NCHFP). It is our go-to for any type of food preservation and even includes many great tasting and safety proven recipes. I also suggest you peruse the University of GeorgiaÂs book "So Easy To Preserve". FDA blessed. Recipes are not copyrighted, even yours, so it is totally OK to use the safe ones, just donÂt expect that GrandmaÂs recipe, or the one youÂve used for 50 years is OK to sell to the general public. Nancy the nancedar

I have been reading the market forum and will continue to do so. Gobs of info there! Good to have my guesses confirmed as far as tomatoes being the main draw. There will be others with tomatoes there but I bet I'll have the widest variety with a rainbow of colors. Those and my sourdoughs will likely be my "signature" items. At the vendors meeting the other night, they said that sweet corn, tomatoes, and green beans are the biggest sellers so I'll put up with the pain of picking beans. Besides, I have free slave labor at my disposal. ;-) All of the other stuff will be to flesh out the table during the slow part of the season and likely won't be huge sellers so I won't plant huge amounts of them. I do expect my honey to be a big seller but I won't have that for a while yet. Okra and southern peas are not popular here at all. I'm thinking, though, that I'll plant a few okra just as a curiosity on the table and maybe I'll get a few converts. It seems like a "foodie" sort of thing. One thing about this market is that it's in a touristy historic downtown area with hundreds of tourists each summer day. So I'll have to think of some things to gear towards that. Dawn, good to know about the hab gold jelly. I'll pick up some starts next time I'm in town. Thanks, everyone! Sorry I haven't been around but I've been running in circles trying to get everything lined up for this and other things. I'm hoping I'll hit a rhythm soon and not be so frantic! Diane

Why no realtor? They have access to a lot more internet sites and other advertising than you probably do. I've been looking for a house and have had people tell me they had their house FSBO all summer, with little or no interest. The one concern I would have is that the MOST interest on a house seems to occur, when it first is put on the market. If you cannot capitalize on that, you may miss your chance. I am not a realtor, but just my observation.... All that being said, I hope you are successful with your sale. Just make sure you know what needs to be on the disclaimer (most older homes have some issue) and know your legal rights, title issues, etc. Again, not a realtor, but I've had to learn a lot the past few months! :)