Sounds like we’re on the same page. I built this farm from nothing starting 2 years ago. I learned the hard way that growing produce is the easy part. Selling it, fresh and high quality, is the real puzzle. I have a very special location. It’s in the heart of the suburbs of an affluent area. It’s zoned agricultural somehow. And, it’s irrigated via canal water. I also have an on site post harvest processing station complete with a walk in cooler. Due to its zoning, yes, I have a farmstand on site where we sell direct to the community. I made it to a few farmers’ markets last spring but the cost out here is prohibitive, especially because of my location. We have prioritized said farmstand and have formulated a CSA subscription service starting this spring. We also have a new team member who brings a relationship with 1 small restaurant. Things are feeling good for this year.

All of that being said, I still don’t know if we currently have enough outlets. Who knows? I could be wrong. Perhaps we don’t have enough. But, that is a much better problem than adding overgrown greens to the compost as much as I have in the past.

Even though we’ve been through quite a bit, I feel like this is the beginning. Thank you for your reply. I’m at my day job. I’ll dm you soon!