RED BAY | What began as a simple roadside produce stand has quickly grown into something more.
Brent and Lorie Collum recently opened The Stand, located at 409 Fourth Avenue Southeast in Red Bay, offering fresh fruits and vegetables, sandwiches and homemade side dishes. After a brief opening before the Fourth of July holiday, the business temporarily closed while kitchen construction was completed and health inspections were finalized before reopening to customers.
Lorie Collum said the business first opened during the week of Independence Day to provide shoppers with seasonal favorites such as watermelons, cantaloupes and other fresh produce for holiday gatherings.
“We opened up the week of the Fourth of July to sell produce and vegetables and things like that for people – watermelons, cantaloupes, all those kinds of things,” she said. “After we got through that, the construction was not finished, so we closed to try to get it all ready.”
Since reopening, the business has expanded well beyond fresh produce.
In addition to fruits and vegetables, The Stand now offers an array of freshly prepared sandwiches along with a rotating selection of homemade salads and side dishes designed for customers looking for a quick meal.
Collum said she enjoys finding creative ways to use fresh ingredients before they go to waste.
“If I’ve got broccoli out here, I’ll make broccoli salad,” she said. “I took some potatoes that weren’t moving and made potato salad. We had some grapes that weren’t selling as fast as I wanted, so I made grape salad, and all the grape salad sold.”
She also prepares Caprese salads and plans to add fresh pasta salads featuring seasonal vegetables.
“It’s fresh stuff,” Collum said. “Extra things that people can just come in and grab and go.”
Running the new business has meant adjusting to a new routine after years in the restaurant business, but she said the smaller operation has brought a different pace. The Collums previously operated Fourth Street Grill in Red Bay for several years. The business was successful but the pace of it all was physically and mentally challenging, with the long days and nights required.
“It feels really nice,” Collum said. “When you leave in the afternoon, even if I’m here finishing a few things, I can make my list for the next day. It takes me about 15 minutes to get everything cleaned up, and then we’re ready to start again.”
Much of the produce comes from area farmers, including vendors at farmers markets in Birmingham, while Collum continues seeking additional local sources across northwest Alabama and northeast Mississippi.
Looking ahead, Lorie said she hopes to continue expanding the menu while keeping the operation focused on quality rather than quantity. Rather than greatly expanding the menu, Collum said she plans to keep the offerings manageable while adding homemade soups and seasonal specials.
Future plans may also include ice cream and a larger grand opening celebration before Red Bay’s Founder’s Day festivities in September, with Brent preparing barbecue for sale.
The business is currently open Tuesday through Friday from 9 a.m. until 5:30 p.m. and Saturday from 9 a.m. until approximately 4 p.m. It is closed on Sundays and Mondays while Lorie and Brent continue refining their schedule.Orders can currently be placed by contacting Lorie Collum through her cellphone or by sending a message through Facebook Messenger.
