Farmers measure their yield by the ton and are usually located near processing plants to facilitate transportation. Market gardening- smaller scale farming using various intensive gardening practices to supply fresh vegetables to large population centers. Production is normally less than 100 acres. 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.