About a year ago, Sassafras Catering in Portland, Oregon started canning. With only a staff of two, they churn out 200 jars at a time of delectable treats like apple chutney and pickled pears.
“We use 50 to 100 pounds of product for each batch,” said canning manager Jennifer Brooks, “and that’s just for the main ingredients. Then there’s everything else that goes into it.”
When Jennifer needed a local source for Sassafras’ Sunchoke Relish, she turned to FoodHub.
After placing a “Wanted” post in the FoodHub Marketplace, she connected with Joseph Gabiou of Wobbly Cart Farm, a grower and recent FoodHub Member in Rochester, Washington. Now, she’s hoping that Joseph will not only be able to grow sunchokes for her, but also a list of 12 other essential ingredients to support Sassafras’ line of nine canned goods.
“It was really exciting to sign up, find Jennifer in the Marketplace, use the communication tool to get ahold of her, and the day after, be talking to her, ” said Joseph who signed up for FoodHub to find another way of getting excess produce to market during peak seasons.
“We’re hoping that with the connections we find on FoodHub we can extend and refine our product line, keeping our quality and production scale high with a small staff,” said Jennifer, who didn’t think she would have connected with Wobbly Cart outside of FoodHub.
“I think FoodHub is going to set a standard for farmers and chefs connecting year-round, instead of just at events like the Farmer-Chef Connection,” Jennifer said.