Jason Sellers
Best time to contact: 8-5

Vegetables
arugula, asian greens, asparagus, beets, broccoli, brussels sprout, cabbage, carrots, cauliflower, celeriac, celery, chiles, collards, cucumber, daikon, dry beans, edamame, eggplant, fava beans, garlic, green beans, green onions, hot peppers, kale, kohlrabi, leeks, lettuce, mushrooms, mustard greens, nettles, okra, onions, parsnips, peas, pole beans, potatoes, pumpkins, radish, ramps, rhubarb, rutabagas, salad greens, salad mix, shallots, shell beans, spinach, summer squash, sun chokes, sweet corn, sweet peppers, sweet potato, swiss chard, tomatillos, tomatoes, turnips, watercress, winter squash

Fruits & Berries
apples, asian pears, blackberries, blueberries, cantaloupes, cherries, figs, grapes, kiwis, melons, nectarines, paw paws, peaches, pears, persimmons, plums, raspberries, strawberries, watermelons, wineberries

Artisan Foods
beer, bread, corn meal, flour, juice, maple syrup, pickles, teas, vinegar, wine

Herbs
dried herbs, fresh herbs

Sprouts
sprouts

Specialty Products
soap

See this listing in the Online Local Food Guide.

Packaging: informal
Number of locations that need to receive a delivery for a vendor to supply your business: 1

Customers per week: 800
Cases of produce purchased per week: 25-30

local/organic labeling on invoice where appropriate, mushroom forager certification

Washed produce is imperative!