CUSP Getting Started

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Application to Join CUSP

We are working on developing our application so for now, please contact Terrie at 231-766-0395 or wmgardens@gmail.com or Cynthia at 231-670-6059

CUSP Guidelines:

Quality of produce expected

These are the standards CUSP expects of products for restaurants: Only clean fresh herbs and produce will be saleable. This means that all greens should be thoroughly washed at the garden site. Some, like lettuces and spinach, which tend to be sandy, will probably need a second washing. Before placing in plastic bags, check all vegetables for grit, insects and browned or wilted leaves. Remove these from your batch before weighing. Successful sales will depend highly on an attractive appearance!

Weigh your product. All products for restaurants should be packaged in the quantities listed on your pricing sheet. If only a percentage of the item is available, the label should be clearly marked so. For example, if the designated quantity for basil is 8 ounces and you have 14 ounces available, it should be packaged in two bags-- one 8 ounce package, and one labeled 6ounces We will be selling herbs to the restaurants in 8 ounce quantities. Every effort should be made to provide full packages of the exact quantity. Greens and other vegetables can be packaged in one or five pound loads. A scale will be provided at the pick up site to assure accuracy. Most products should be packaged separately, unless ordered as "mixed". ( Ex: salad mixes) CUSP will make sure the order to you is specific in this regard. Most of the restaurant orders now require separate greens products.

Packaging

CUSP will provide packaging materials to you, including a label for each quantity of your product. You, the Grower will fill in this label with your name, the garden where it was grown, the weight of the product, and retail. You will be reimbursed after the product is sold. This label will also contain a pledge that assures that this product was grown under safest and healthiest conditions possible in a local garden. (Packaging Information)

Storage

CUSP wants to sell the freshest products possible to the restaurants. There should be no need for any long-term storage on our part. We would like to deliver products that have been picked the same day. This means that if you need to pick your products the day before CUSP's pick-up and delivery, you will be responsible for refrigeration and/or storage until you drop them off at the pick-up site, the next morning Each site will provide refrigeration until the products are delivered in Grand Rapids. Ideally this means there should never be more than about 4 hours between harvest and delivery. (Drop Off Locations)

Promoting your products and Timely Communication

Please call or email CUSP by Monday evening each week with what you expect to have available for pick-up by CUSP on Thursday of that week. Estimating the quantity you'll have available will also increase the likelihood that your products will be on the order list for that week. CUSP will call or email you for what we'll need at least 24 hours ahead of pick-up time at your site, to give you time to pick and drop off. Email: wmgardens@gmail.com or phone (231) 766-0395

Payment Schedule

Payment to growers will be made once a month by check, usually on the 30th of the month. Please make sure we have the most up-to date contact information for you (address, phone number) to assure timely delivery of your check.

Questions?

Please call Terrie at (231) 766-0395