One of my clients has a day job at a restaurant that gets all their produce from the Farmer's Market. It got me wondering about how that works in the off season. From what I can tell, there are only two year-round farmer's markets; the People's Farmer's Market and the Hillsdale Farmer's Market. One is on Wednesdays and the other is only twice a month on Sundays in the winter. I think I need to do some more investigative research in to how this whole thing should work. It seems to me that we'd need to re-stock produce at least twice a week.
We're also trying to figure out what we're doing with coffee. Originally we intended on selling Stumptown Coffee but the location we are looking at has too many other other establishments selling Stumptown. So we may want to go another direction. Our friends at the Little Red Bike Cafe use Courier Coffee Roasters and they're mighty delicious.
We're big fans of Grand Central for bread and Sunshine Dairy for milk and cheese. But in terms of bread, we're open to suggestions because GC seems to get stale after a very short amount of time. But then again maybe I just need to start using some Debbie Meyer Green Bags :)
What I am MOST excited about using are Earth Cups.
They're made from a company in Bend and are not only made from renewable resources but they're completely biodegradable!
Can we please just open already?!?!?
very cool! the earth cup is definitely a keeper!
ReplyDelete