I live in Northfield, Minnesota and have been selling in our town's farmer's market for 2 years. I sell jams and pickles produced in my home kitchen using ingredients that I purchase from local farmers. Perhaps my experience can be a test case for the discussion in this board. My jams are more expensive ($6 plus per 8-ounce bottle) than those in a regular store but they sell well for the following reasons: a) They are delicious. (Most important) b) They are unique (eg, Rhubarb with Orange and Apples, Spicy Yellow Tomato Preserves) c) They do not use artificial ingredients, other than sugar. (No powdered pectin, no citric acid) d) They use organic ingredients (eg, organic lemons)and reusable packaging (preserving jars). e) They do not have "fillers" like juices that stretch the product. f) My town mates know me and have come to trust my cooking. g) I engage my customers in conversation, hand out samples of my product, and explain how to make the jams (I am a big fan of Christine Ferber). In spite of the higher price of my product, I earn a fraction of the minimum wage. In general, the produce and prepared foods in our farmer's market are comparable to those sold in our natural food store. In some cases, they may be more expensive than products from a conventional big box food stores but they are a)fresh (picked a few hours before), b)local (creates local job, reduces carbon footprint), c) have minimal to no chemical pesticides and fertilizers.
