Richard VanVranken

Picking next season’s “it” crop isn’t easy. Luckily, there are tools that will help improve your odds.

Technology that helps reduce labor costs and boosts sustainability is a good investment in the long run.

Myrna Greenfield’s “Marketing Your Farm” and USDA’s “Scaling Up Your Vegetable Farm for Wholesale Markets” have quality tips on improving your operation.

At its heart, marketing yourself to your commercial customers isn’t all that different from marketing to consumers.

Customers want a farm experience when they visit your market. No reason why you can’t deliver that while also using new advances.

Want to earn extra money with vacation leases on your farm? Here a few things to consider.

When adding unique selections to your crop mix, make sure to do your homework.

A renewed focus on the health properties of fruit and vegetables is opening new markets for growers.

American Vegetable Grower columnist Richard VanVranken revisits a couple of his columns with a few updates.

Farm marketing has always been diverse. I recently found a couple new concepts worth considering.

Growing a new vegetable is the easy part. Finding the right customers is the real challenge!

Here are some tips on how to keep your customers safe and still make a profit this fall.

Reliable labor remains to be the lifeblood of American operations.

Using color and other merchandising tools makes customers pause and engage with your produce.

Farm markets give consumers the immersive experience they crave.

Recent television shows spurred my wife and me to pack our bags and plan a vacation around farm visits.

Tempted to add new extensions to your domain registrations? Here are a few things you should know first.

Rick Vanvranken says writing good press releases about crop performance can be savvy marketing; but think carefully about how you tell your story — good or bad.

Retailers’ race to win the most sustainable produce prize leaves growers trying to keep up with fast-developing demands.

A recent Purdue study says current food safety practices aren’t killing listeria in romaine lettuce tissue. Rutger’s Richard VanVranken says the report isn’t as alarming as it sounds.