Advice for new market grower with a microfarm?
This is my first year growing and selling veggies from my microfarm (~1300 sq ft) at local markets and to local restaurants. I'll be specializing in mostly heirloom tomatoes (as well as cherry tomatoes and romas), while also producing sweet and hot peppers, basil, and lettuce. I'm a tad worried about how much production I'll get out of such a small area and whether or not heirloom tomatoes will sell in a fairly conservative small city in the midwest. Any advice?? Thanks!