Sorrel and other salad mix questions
Just picked greens - I plan on mixing red and green looseleaf lettuce and selling by the gallon like I did last year, and then quarts of the specialty greens. I have some maruba santoh (mild like baby bok choy), lots of tatsoi (dark green) but that's it for mild, for spicy I have lots of arugula and Green Wave mustard - only picked small leaves, as thinking doing separate quarts mild and spicy. Don't know about selling mustard greens (bigger ones) by themselves? Also a lot of kale - mix the baby leaves in the quarts or just sell bunches of the bigger leaves (practically whole heads were going for $3 last week at different market, though wholesale price list from state has it going $1/stem)?
I have lots of green and red sorrel - a lemony flavor. Mix that in with the mild or sell separately? By the stem/sprig (like tarragon and oregano)? Or big bunches like spinach?
Not buying Burpee seeds anymore - certainly not lettuce. Going to try transplants later in the season, just wanted to get these picked before they bolted in 90-degree heat this weekend. Still have lots of Red Salad Bowl but dense sowing didn't work out - heads are tiny, I basically just thinned today but will have to pull it out before zukes overrun it (or it bolts, whichever comes first).
I also have 15 French Breakfast radishes (on the small side though seeded 5 weeks ago, I picked all that had started to bulb up). Sell those separately (25 cents each, 5 for $1?) or put 1-2 in each quart with "spicy" greens?