[Former MSM Viewer]

Using this year as a test plot to a possible 1 acre tomato farm in coming year or two...

How much did they pay per pound for the heirlooms?

[JRandomFreeper]

It's been a while (and 3 restaurants and 2 deployments ago), so I don't remember the prices, but it was 10 times the price of romas. I remember that well enough. I wouldn't sign the invoice. I took it to chef and made him sign it.

/johnny

[JRandomFreeper]

And if you are serious about selling to restaurants, you need to work with the chef before-hand and find out what they want.

As I said, different tomato varieties are good for different things. We used them in salads, and wanted salad tomatoes. Juicers or saucers wouldn't have worked well.

Don't be shy about talking to the chefs, they want good local stuff, if they can plan for it a week or six in advance.

Best of luck with it. I've seen small growers and high-end restaurants have great relationships with everyone making money.

/johnny