Courtesy of Wally S., Wally’s Urban Market Garden, Saskatoon SK
Pumpkins and winter squash have become a bigger part of my fall crop repertoire over the years, and this year chefs are buying them by the wagon loads.
I am using $1.00 per pound as the base line, but I give chefs a price break on the larger ones, say in the 40 pound range. They want the heirloom types – Cinderella, Boston Marrow, Amish pie, Australian Butter. Now is the time to plan on capturing this market, ahead of other vendors.
As you start thinking about your 2016 crop repertoire, be sure to include these types of crops along with the classic SPIN storage crops of beets, carrots, onions and potatoes. If I can manage to get off a good crop in zone 2, which has an early FFF (first fall frost) date, growers with longer seasons will make out even better.
The chef from Ayden Kitchen and Bar hauls away a $100 order of pumpkins and squash. This crop is keeping my sales going strong right through fall.