Market gardeners may either grow a wide variety of vegetables or specialize in certain crops in order to supply a specific consumer such as restaurants, organic food stores, co-ops, etc. Growers sell shares in their future crops during the off-season and distribute the produce to share holders throughout the growing season. Shareholders pay a part or the entire fee charged, up front. They bear the risks of farming along with the grower, sharing in bumper crops or yields depleted by weather, insect, and disease problems. Consumers receive fresh, season appropriate, typically organically grown produce weekly and farmers have a consistent client base.
Growers often specialize, providing only one or two crops.
Truck farmers use refrigerated trucks and supply produce year round. Growers are often located in the West, South, and Southwest where mild climates provide long growing seasons. The majority of seed production occurs in the West where dry, sunny conditions are conducive to curing and disease control. This production method is expensive and high value crops should be grown to realize a profit. The principle crops grown are lettuce, cucumbers, and tomatoes.