Canadian Gardening: If you are a Restaurant Owner, I need your help., 1 by bluekat76

bluekat76 wrote:
Darrell - It sounds like you have been working ever since I saw you! I am curious about your comment on growing chives - a year or more? I don't find them hard to grow and they are cut and come again and I take a clump out of clump and start another clump - I know you understand all that:)

I am drooling over your greenhouses - it is going to be a regular little farm by the time I get back to visit. What about faxing a list of available products on a weekly basis with some phone follow up? Some vendors will just call once a week to see if the restaurant would like to place an order. This works well if the chef already knows you and/or your product.

How is the cat population, diminishing I hope!

Here is the one of Darrell and me and the giant Daikon radish for those of you who missed the post over the summer.

Hugs - Kim