Harvesting Products, Delivery to Restaurants, and Crop Planning – The Urban Farmer – Week 13

 

The Urban Farmer

 

Urban Farming Tips from this Episode.

  • Curtis hand waters new areas when he plants seeds when it is hot if those areas are on drip irrigation.  The drip irrigation can’t keep the soil most enough to get the plants established.
  • Schedule your days out when it starts to get hot.  Do the hard stuff early in the day.
  • Crop planning.  Start with how much you want to sell and work backwards from there to figure out how much you have to have planted.
  • It may be better to error on the side of just barely not having enough production than have too much. 

 

Curtis's employee Mark ready for a delivery.

Curtis’s employee Mark ready to leave for a delivery.

A delivery bike loaded up up and ready to head out on a delivery.

A delivery bike loaded up up and ready to head out on a delivery.


Curtis Review’s Johnny’s Quick Greens Harvester


One Curtis’s Most Visible Plots in a Nice Neighborhood.


The Urban Farmer

The Urban Farmer by Curtis Stone

The Urban Farmer is a comprehensive, hands-on, practical manual to help you learn the techniques and business strategies you need to make a good living growing high-yield, high-value crops right in your own backyard (or someone else’s).

Major benefits include:

  • Low capital investment and overhead costs
  • Reduced need for expensive infrastructure
  • Easy access to markets

Growing food in the city means that fresh crops may travel only a few blocks from field to table, making this innovative approach the next logical step in the local food movement.

Based on a scalable, easily reproduced business model, The Urban Farmer is your complete guide to minimizing risk and maximizing profit by using intensive production in small leased or borrowed spaces.

Get the book.


Connect with Curtis Stone

GreenCityAcres.com

Green City Acres on Facebook

Green City Acres on Instagram


Profitable Urban Farming – The Course

Urban Farming Online Course
Learn more about the course.

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Comments 2

  1. Thanks again, awesome as always. Wondering how Curtis handles/prevents significant over-ordering from his fresh sheet. I sent one out two weeks ago with 11 lbs of arugula available. 1st chef ordered all 11 lbs, then 4 hours later another chef ordered 6 lbs. Wondering how Curtis handles these situations?

    Thanks so much,
    Nate Dodson

    1. The quickest answer Nate, don’t list what you don’t have a lot of. Keep a few of your best customers on at a close distance. Get to know them well, and shoot them text messages when you have stuff. When I’m harvesting new items, I’m always texting a few of my best customers first, to give them the opportunity to take it all or most of it.

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