June 22, 2008 by seanbrock
the great thing about growing produce for the restaurant is the learning curve involved. Today I realized that 700 tomato plants might have been a few hundred too many. lots to learn
preserve em pack em sell em.
The tomatoes look fantastic. You could sell them to some northern boys looking for tasty goodness that’s still 2 mos. away for us.
how many varieties did you start with?
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