This year I think we will be down to around 200 plants. We are still planting. weekly is a tough one to answer, on a good week 20 lbs. It depends on their usage. Bear in mind we grow mostly what we call marquee veggies, a may want the stuff you use for a special and when its gone it's gone till next year. So restaurant A may want 4lbs of purple bumble bees this week and none the following but instead want Lebanese squash be part of a special. Also keep in mind heirlooms and especially the heirlooms they have never tried or seen bring a premium dollar. Don't be afraid to ask for it. Most of them are price conscious but also know the value of being first with something new especially if it has the flavor to back up the price.
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