Last year, a little experiment with veggie sales in a town 12 miles (19km) away didn’t go so well. I guess you could sum it up as No Quality Control. This year, in line with the tiny farming trick of thinking SMALLER, I had the sudden idea to put some veggies in at the convenience store three minutes down the road in the village. This is now the only store for quite a ways around, and it has the post office where everyone in the village picks up their mail. Since I’m always meaning to get the farm stand fully open, putting veggies out a couple of minutes away hadn’t quite made sense, but the way it came to mind now was a little different. If I could get a single shelf in one of the coolers, this would be an interesting, easy way to learn about veggies and refrigeration, and even be able to watch a mini version of the supermarket, convenience-shopping experience, by seeing what sells, the effects of labels and pricing, and…whatnot. All on the most casual level. Refrigeration is, of course, yet another of those many worrisome topics that come up along with Peak Oil and the generally somewhat alarming state of the world, BUT, fridges will likely be around as long as any number of other taken-for-granted things, I figure, so whatever’s learned from a little, low-impact experiment like this should be worth it. It’s an extremely simple set-up, with a small sign taped to the inside of the cooler door, hand-labeled bags, and an honor-system account book for inventory. I also like the idea of super-fresh garden veggies popping up in this most unlikely place, just below the shelf where a few supermarket-purchased veggies are kept for resale. Outpost 2, the Shelf, has been open for around three weeks now, stocked with ones and twos of mesclun and spinach, a few radishes, some herbs. I’m by there every day anyway, so I check the veggie condition often…and things are selling… Interesting enough…!
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