Start a fresh produce market stand

Local shoppers, home cooks and families looking for fresh produce at weekend markets.

You buy produce at wholesale prices and sell by the pound, the piece or in pre-made bundles at a markup. Your margin depends on how well you buy and how little goes to waste.

• Judging produce quality
• Friendly customer service
• Pricing and basic math
• Early mornings and lifting

• Many farmers markets only allow produce you grow yourself, so look for markets that accept resellers
• Check with your county health department whether you need a permit for selling whole produce
• Check state rules on scale certification, since scales used for sale by weight are often regulated
• Sales tax registration with your state, if it applies to your products
• General liability insurance, which many markets require
• Perishable stock means unsold produce can be lost money

Startup costs are typically around $1,000 to $5,000, depending on your equipment, opening stock and the markets you choose. These are estimates, not guarantees, so build your own budget from local quotes and market fees before you commit.

Monthly revenue is typically around $800 to $4,000, depending on the markets you attend, how many days you trade and what you sell. That is revenue, not profit, and unsold perishable produce can be lost money.

Things to check: many farmers markets only allow produce you grow yourself, so look for markets that accept resellers. Also check with your county health department about permits, state scale certification rules, sales tax registration and market insurance requirements.