The wheels on the bus go round and round, and typically this time of year, school systems are getting their transportation department ready for the start of school.
But for one local farm, it is a new way of bringing corn, tomatoes, cucumbers and melons to the masses.
April Cullip with Cullip Station Farm said the idea of gutting the bus and adding stands for vegetables was thanks to her husband. It also provides a unique way to grab the attention of passersby.
Typically, April picks the vegetables the morning of each visit. This past week, the haul included tomatoes, lettuce, greens, string beans, cucumbers, squash, peaches and corn.
Cullip’s slogan on the side of the bus says it all: “Bringing the farm to you.”
“The response has been overwhelming,” Cullip said.
The schedule includes a Wednesday stop at Hank’s Drive-in in Fairlawn and on Friday at the ABC store on Main Street in Radford.
The roadside idea is nothing new as Cullip also operates a roadside stand near her farm in Dublin on Ruebush Road.
Virginia Farm Bureau says roadside vegetable stands are highly popular, experiencing a surge in demand driven by consumer interest in fresh, locally grown produce, honor-system trust and a desire to support local agriculture. The key, according to Farm Bureau, is the fact produce can go from the field to the stand in hours, bypassing transit to major grocery stores.
Another one includes Riner Ridge Farm, located at 3129 Riner Rd., which keeps a stand stocked with sweet treats and vegetables.
According to the U.S. Department of Agriculture (USDA), studies show that households buying directly from farms tend to consume and spend more on fresh fruits and vegetables.
Many stands utilize unattended, cash-only honor systems which lower labor costs and make selling extra yields incredibly easy. But the one at Riner Ridge has taken it a step further with a fully operational roadside store with a person working the cash register. The stand is closed on Mondays, but open Tuesday-Saturday from 10 a.m. to 6 p.m., and on Sundays from noon to 4 p.m.
Editor’s note: This story is the second installment of a series of Farm to Table articles to be published throughout the summer.
