Quote:
Originally Posted by Granite26
Agree with Carol. I used to grow some of the really small ones but found it wasn't worth the time picking to sell. Could never get the $ to make them worth it. Pain to pick and you had to handle them with care. Been there...done that...no thanks.
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Were you selling direct to the public or to restaurants? I've got several upscale restaurants in the area where I might be able to get a premium for them. Figuring there are likely going to be 100+ in a pint if they can keep the staff from snacking on them that's a small per plate expense for a unique garnish.
I know putting them out at a farmers market at 2-3 x the cost of a pint of cherries they are unlikely to sell unless you have someone planning a party they want to use them for.