One Exception

There is one time when you should sell your undersized vegetables and that is at the end of the growing season. You can protect and hold over any cool weather crops, but they grow very slowly in the cold weather. Most gardeners would rather harvest what they can and close up the garden for the winter.

If you have enough of one thing, it doesn't matter if it's undersized, in fact it may then be considered as gourmet or petit and command a higher price. You could even sell all your green tomatoes for a special recipe. I've seen tiny carrots, miniature bibb lettuce, small eggplant, peppers, beets, scallions, Japanese turnip, and radishes all sold at a premium price because of their size. But you have to have enough of these to make it worthwhile for the restaurant.

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