[dmans0n]

I worked on an organic vegetable farm for 5 years. 90% of their income came from direct farmer's market sales. We had the benefit of being able to remember what we sold last week, last year, etc. at farmer's market. We just planned based on that, and rarely ended up throwing away a substantial amount of produce. Lots of vegetables can be returned to cold storage and brought to a market the next day, too. Carrot & beet bunches with greens on them get topped and sold in 5lb bags. Onions, garlic, squash, potatoes, etc don't suffer from going to and from different markets. Salad greens can be more sensitive, but it depends on the weather and how they're displayed.

Also, a box of veg that was made well and truly unsaleable by a day at market would be thrown in the compost to be turned into next year's fertilizer.

The place I worked had ~10 acres in cultivation and grossed $200 - 300k. Their kids have college funds.