Anyone who grows edible produce on a small scale knows there’s nothing better than growing your own food and being able to gift your abundance to friends. But growers also know the amount of energy needed to create a highly productive patch so it makes sense (and cents) to get a financial return for the time and toil that goes into it.

The good news for small-scale growers is that there’s been a surge in the popularity of roadside produce stalls in recent years as more people seek-out fresh, seasonal produce that’s locally grown. This model of direct-to-customer selling lets consumers actually see where their food comes from, while also bypassing the middle man.

Small-scale fruit and veggie growers, Cornelia and Gary Wynne, own Somerton Farm in regional WA and run one such roadside produce stall which receives a steady stream of customers throughout any given week.

Depending on the season Somerton Farm sells all manner of produce. There can be pumpkins, eggplants, sweetcorn, celery, avocados, lemons, lettuce, capsicums as well as fruits in season and a wide range of culinary herbs.

Cornelia says business is booming and she’s noticed a dramatic increase in customer numbers in the last couple of years with the customer demographic having also changed.

“We get a lot more young people with kids nowadays as we know they’ve become very conscious about what they’re feeding their children. They want the freshest and cleanest food they can get and they know that everything we sell is grown organically.”

Another factor in the popularity of food stalls is the reduced distance the food travels from where it’s grown to where it’s eaten. Less ‘food miles’ means fresher produce and a smaller carbon footprint. In the case of Somerton Farm the footprint is pretty much zero.

“The only footprints are mine as I walk from the veggie patch to the stall and the only transport is by wheelbarrow,” Cornelia says with a grin.

Of course running a busy produce stall can have its hiccups as Mother Nature loves to throw in the odd curveball now and then.

“Every season has a different challenge and the thing with nature is you never stop learning. Just when you think you’ve got it all sussed you meet another challenge but that’s just how it is when you grow things. It requires a lot of problem solving. You have to know about soil and when you sell food to others there’s a big responsibility to ensure the food is of the highest quality.”

So what advice does Cornelia have for anyone thinking of starting a roadside produce stall?

“It has to be a long term goal – you can’t just do it for a season or stop and start. It’s a seven day a week thing and you’ve got to keep your eye on things the whole time even if you’re not sitting and manning the stall. It’s a big commitment if you want to do it properly.”

As all roadside stalls operate on an honour-system, allowing the customer to either pop their cash in a tin or pay by bank deposit, a lot of trust is required. It’s fair to presume that (sadly) some people take advantage of this system so it’s not a good idea to operate a stall thinking you’ll make a fortune. 

Diversification of what’s on offer helps boost income and customers. Many stalls expand their range by selling plants, eggs, honey, preserves, jams and homemade bread. Cornelia is also a potter so she includes a large range of her handmade creations at her stall.

“Yes it’s nice to sell what you make or grow but it’s also a great way to feel part of something outside your patch. Knowing that someone will be enjoying what we’ve created is the best reward of all.”