Daisy Mae's Market opens produce business at historic Findlay Market

It's easy to get lost in the appeal of Findlay Market's meats, cheeses, spices, eclectic foods and of course its produce offerings.  With recent growth at the historic market, customers are getting an even greater selection as new vendors like Daisy Mae's Market opens up shop.

The new produce vendor will feature a wide variety of fresh produce including locally grown offerings according to Daisy Mae's co-owner Barry Cooper.

"We have 65 items this week which will be about the standard for every week," said Cooper.  "We have most everything you'll find at a grocery, but we also have six different kinds of mushrooms and use locally grown products whenever possible."

The new venture is one that Cooper and his brother Jeff wanted to do for some time.  Produce became the logical choice as Jeff had previously spent 24 years working in the wholesale produce business, while Barry worked in the homebuilding and remodeling business for 22 years.

In addition to produce, Daisy Mae's also features innovative custom designed carts that save the Coopers time and energy when setting up their space at Findlay Market.  The displays take the process of loading/unloading carts, and setting up their display, and combine them.

"We load our displays onto the carts when we pick up the produce, then we just roll everything out and into place and it's ready to go," said Cooper.  "Altogether it takes about 15 minutes for us to set up and take down operations each day."

Named after the brothers' late grandmother, Daisy Mae's will be open Tuesday through Sunday during regular Market hours.  The Coopers are also encouraging people to follow along with Daisy Mae's blog and Twitter page which will be featuring discounts, daily produce offerings, special events and more.

"We've gotten a really warm welcome from the other vendors at Findlay Market, and are encouraged by the aggressiveness in trying to expand the market," said Cooper.  "There's lots of energy here and we look forward to becoming an integral part of Cincinnati's culinary community."

Writer: Randy A. Simes
Photography provided
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