The Homegrown Vendor Blog

The things nobody tells you before starting a food business — pricing, real customers, and the systems you need sooner than you think.

Most home food vendors underprice their products without realizing it. Here's why it happens, what it's costing you, and how to fix it.

Summer is peak season for farmers markets — and the most physically demanding time of year for vendors. This guide covers hydration, booth shade setup, food safety in heat, and everything you need to survive hot market days.

Most food vendors start each year the same way they ended the last one — winging it. Annual planning takes just 2-3 hours and gives you a clear revenue target, market calendar, and product lineup for the year.

Holiday gift boxes let you bundle products you already make — jams, honey, baked goods, spice blends — into themed packages that sell for $30 to $75 each. This guide covers how to plan, price, assemble, and sell holiday gift boxes through your farmers market booth, online storefront, and holiday markets.

A season-by-season guide to what sells at farmers markets — fresh produce, cottage food products, baked goods, and non-food items that match what customers actually want to buy each quarter.

Practical off-season income strategies for part-time food vendors — pre-orders, cooking classes, online sales, catering, and planning tips to keep cash flowing when markets close.

Match your container to your food type, keep temperatures safe during transport, and package pickup orders with clear labels. Covers costs, eco-friendly options, and common mistakes new vendors make.

A production schedule works backward from market day. Figure out how much to make, batch your prep days, and build a repeatable weekly rhythm that cuts waste.