Jul 24, 2026 · 16 min · 11 segments
The hardest part of farming isn't starting. It's what happens when things start working: when customers show up, when market days get bigger, when you need more beds, more hands, more of everything…
Go over that line consistently and the business bleeds out, slowly enough that you don't notice until it's too late.
In a restaurant, a great line cook will cost you under $20 an hour, but they'll generate $50 an hour in revenue.
A bad hire costs you that same $20, but generates complaints, waste, and rework that costs you more than if you could have done it yourself.
If you hire someone to harvest and they ruin half your lettuce, you didn't save labor, you lost product.
don't hire, the fix is don't hire until you can prove that that person generates more value than they cost, including the cost of your attention.
Go over that line consistently and the business bleeds out, slowly enough that you don't notice until it's too late.
In a restaurant, a great line cook will cost you under $20 an hour, but they'll generate $50 an hour in revenue.
A bad hire costs you that same $20, but generates complaints, waste, and rework that costs you more than if you could have done it yourself.
If you hire someone to harvest and they ruin half your lettuce, you didn't save labor, you lost product.
don't hire, the fix is don't hire until you can prove that that person generates more value than they cost, including the cost of your attention.
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