Restaurants and grocers
Chefs and independent grocers who want to name the farm on the menu. Standing weekly orders, and a short list of crops grown deliberately for one kitchen.
Wholesale is a different discipline from a market stall. It rewards consistency over variety, and it is worth building only once the growing is reliable enough to promise somebody a number.
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Would you want this?
That is not a rhetorical question. What people tell us they want is what decides the order we build things in, so if this is the part that interests you, say so.
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