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Restaurant, order, beefsteaks and cherries.

And with the core of the majority of our business being in retail, beefsteaks are a hard one for us to present.

Farmer's market, CSA, restaurant, absolutely.

We haven't put beefsteaks in retail, but we have with restaurant especially.

And I think the, you know, the cherries are just so sweet.

I think, you know, talking to the agronomist, the cherry will sit at 10 to 12 bricks levels, sugar levels, and a beefsteak will only go four to six or something.

What do you

Could you support us in this journey?" Is that possible with the relationships you have? Do, do you think they would do that?

Y- Yes, absolutely.

So, um, firstly, we are direct to market in the retail space, so we are price setters, not price takers, and that's a, that's a key thing for us.

And, and in our retail stores, nobody's ordering anything.

It's our creative license.

It's our fridge.

It can't be empty, so we s- we stock and rotate it with anything, anytime.

Did you initiate that, or did they request that?

He bent it to sit deeper in the soil, and that prevented all the soil from spraying out to the side.

Then we switched to the Japanese, the original paper pot transplanter, and got to know that, and we were getting four rows in.

We were really struggling with the closing of the furrow.

Underneath the chute on the paper pot model is a little steel flap that sticks down, and you suggested to bend that deeper to affect the closing of the furrow, and that was a game changer.

Jodi's solution was to switch to an elongated variety, one that grows down instead of out.

We've got an elongated one that we love.

It just grows like a sausage vertically out the ground, and we've found we can really crank up the density with that one.

It doesn't spread.

And I dunno, what, do you think you can, what, add a third of the volume to your salad mix? Like, you know, increase your sales, salad mix volume by a third more?

Yeah, easy.

I'd say, um, I'd say in...

Yeah, if you're just talking salad mix and n- not talking garnish for chef, not talking retail microgreens, third would be...

You wouldn't wanna be any higher.

Worse scenario, you know, uh, snowstorm eats up your high tunnel, but you've got a designated microgreens house, then th- that's your, uh, that's your...

When times are tough, it's y- your fast stuff is sometimes your only option to, to bounce back.

All the rest of the stuff is gone, and radish is the winner"?