Do you sell blemished crops at a discount or not at all?
This will be my first season selling at a farmers market so I'm trying to gather as much info as I can before the season starts. The topic I'm bring up here is what do you do with blemished produce? Do you take it to market and sell it at a discount along side the "Grade A" produce or do you just leave it home to eat yourself or compost? Do you find that farmers market shoppers are more willing to accept minor blemishes than wholesalers would be or do they demand perfection too?