Well, one key is to get to market early. In Santa Fe and Los Alamos I can easily get $5/lb for field-grown heirlooms at the beginning of the season. The quality has to be excellent. I pick just before market and anything that is not perfect or anything left over I put through the dehydrator. It helps to label each variety and know its story. Flavor is what brings them back, though. Regulars establish a route at the market, and you have to get on their shopping list.
Lee
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