Gourmet Vegetables to Grow for Restaurants

Chefs often use fresh, locally grown produce for their recipes.

Growing vegetables for restaurants can be a profitable endeavor. Chefs often use specialty vegetables in their dishes that are locally grown. Consult with the buyer or chef to determine what their current and future needs are. Another way to decide what crop to grow is to check the local farmers market. Talk to fellow small-scale farmers for advice, or look to see what vegetable is not represented and possibly fill that void.

Specialty Vegetables

Restaurants often have need of gourmet vegetables such as mushrooms, peppers and greens. There are several kinds to choose from when deciding upon your crop. Consider shiitake, oyster, portabello or morel mushrooms; jalapeno, habanero, chili, red Thai or long green peppers. Decide between endive, romaine, kale and spinach when looking at possible greens to grow.

Miniature Vegetables

Upscale chefs often covet miniature vegetables. The varieties of miniatures to grow are numerous. Look for quality seeds to start your plants. Consider Tom Thumb lettuce, miniature cucumbers, fingerling potatoes, round carrots, pattypan squash, hot peppers and sweet corn.

Asian Vegetables

Asian restaurants are in the market for vegetables like bok choi, snow peas, daikon and Asian eggplant. These varieties are seen in salad bars and special dishes in many different restaurants. A long growing season and high humidity are two necessary ingredients for growing these Asian vegetables.

References

• National Sustainable Agriculture Information Service: Specialty Vegetables
• National Garden Bureau: Gardening

Resources

• Digital Raingardens: Baby/Miniature Vegetable List