Doing... trying to do that now, no big deal here, like Jersey 'the garden state'- most of Mass was/still is mainly small, mainly veg farms, truck farm is the handle from the 20's up I guess. But, like you, supplying... not all year, just in season a family takeaway. But it really can't be 100%.... we need pigs with a 20 foot ribcage and chickens with 35 wings and 50 legs.. now- just telling your miserable customers 'if you don't believe it is fresh and local grown, go down the road and look at the place it comes from!' Word spreads from there. As others have mentioned, labor is the whole thing in a nutshell. You can't ride tractors, pull weeds, pick what's ripe, and cook and run the cash register all at once. And in the middle of winter when money's tight and paychecks go into heat... you are luck to need a cash register to tend to. A truck stop, you couldn't grow or home butcher enough meat to supply it, but like I say, to show people 'some of the ingredients' is in house, is good enough press to attract by word of mouth. French fries? @#$% !!! I - no one- can grow a potato cheaper than you can buy a 50 lb bag. Greens, spinach, onion/scallions, lettuce, romaine etc, epecially tomatoes and peppers, yeah, with enough time in the sun baked field, you can honestly say 'grown fresh especially for this place'- and save a buck... well... pennies... if you know a breed of non radioactive pig with 200 ribs per carcass, please let me know....
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Today's Featured Article - Talk of the Town: What's The "Stuckest" You've Ever Been? - by Edited by Kim Pratt. Another great discussion from the Tractor Talk Discussion Forum. The discussion started out with the following post: "I was about 14 (part of the problem) when I got stuck. I was disking with a cab equipped IH 966. The window was dirty and I was driving into the evening sun. It was hard to see and it was my first pass down the field. I got the tractor so stuck that the underside of the tractor was resting on the ground. My uncle wanted
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