I thought I posted this, but I don't see it. Q for those of you who sell items at the farmers'

D

dawnnys

Well-known member
markets.

How do you deal with perishable food that doesn't sell? After great sales the first time out, and dwindling results ever since, I have trays of rotting :eek:( tomatoes now.

I use them up myself, and there's a fine line between when you decide they aren't worthy of being sold and not being able to use them yourself!

But what are your secrets/tips/stories on this? Just hope for a slow but steady harvest? Non-perishables, I can understand, but how does anyone do this successfully? It probably isn't a problem for commercial producers that have large refrigerators, I guess.

Looking forward to some feedback on this, if anyone has experience with this. TIA.

 
Slow roast those tomatoes and freeze. There is a post up above for this or in T&T. You can keep

them for a long time in the fridge as well. So good to use plain as bruschetta topping or whir up in processor for sauce.

 
There was usually a non-profit food bank collecting perishables at the markets I sold at(more)

Also contact local food banks, the donations might even be tax-deductible.

 
Thanks Ang. I did this. I was wondering how people managed to make a profit

from selling stuff at farmers' markets when it won't sell. I guess I was looking more for storage tips and/or stories to commiserate with - lol.

P.S. Karen's roasted tomatoes ARE so good though. The jar was gone within 2 days.

 
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