Growing vegetables, and her own business

SALISBURY — Fifteen-year-old Hannah Boal, a day-student at The Hotchkiss School, is learning some new lessons this summer. Faced with the need to get a summer job she came up with the idea of running a farmstand. As a result she is learning about marketing, zoning and permitting, supply and demand and of course, time management.
Last Saturday, she set the alarm for 6 a.m. (but got up at 7 because she overslept) to bake the baguettes. The day before she had made carrot-cake muffins, butterscotch cookies, brownies, cranberry scones and banana bread.  She also picked and cleaned four different kinds of lettuce, two varieties of radishes, baby beet greens, arugula and various herbs that would be for sale on her first day of business on the Academy Street lawn, across from Town Hall.
When Hannah decided to run a farmstand she first approached the organizers of the Millerton Farmer’s Market about setting up a booth there, but she learned that they don’t allow backyard gardeners.
Jenny Hansell, executive director of the Northeast Community Center and organizer of the market, said they are considering a community tent for the future, where individuals could sell products on a limited basis, but their current focus is on a commitment to farmers who will be there for the whole season.
Next, Hannah approached the town of Salisbury. Again, she discovered that a person can’t simply set up a business on town property; there are rules and regulations to be followed, permits to be acquired and meetings to be attended. For what is going to be a short-term business venture, the timing was too tight.
She was saved by an offer from family friends, Pat Best and Mardee Cavallaro, owners of the real estate office Best & Cavallaro, located on the corner of Main and Academy streets in Salisbury village. She was welcome to set up her cart in front of their building, they told her.
The cart was a purchase from the Trade Secrets fundraising garden sale a few years ago (with just this sort of project in mind). Hannah painted the signs advertising her wares herself.
As the season progresses, she expects to be selling heirloom tomatoes, sugar snap and snow peas, carrots, cucumbers, zucchini, flowers and, well, the list is extensive.
The produce all comes from her family’s large garden and while not certified organic (that involves a level of complexity that has stymied more established farmers than Hannah) she attests to it being chemical and pesticide free and as close to all natural as   it can get.
She expects to be open every Saturday until the end of July and again for a couple of Saturdays at the end of August and around Labor Day. (She has to take a break for a planned family vacation.)
Her hours are 9 a.m. to noon, but she says if the customers want her there earlier or if the produce runs out she will adjust her times.

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