I had been supplying one restaurant with Asian greens when suddenly a retiree with lots of money hired ten laborers and began growing just for fun. So I moved on. Shipping and handling can make or break your operation. Plan to deliver your produce no more than two hours after you harvest it. And by all means, pick early, especially on a hot day.
Loyalty does mean a lot to some chefs.
Keep those happy, and they'll keep you in business. And since you can't compete on volume, focus on unusual crops no one else is growing. Gutekunst gardens every inch of his back yard near Golden Gate Park in San Francisco's Richmond District. Used by permission. Read our Privacy Policy .