> My assumption is they pivoted from hay to growing high margin stuff (most greens are higher margin, I think) they can sell to restaurants/farmers markets/co-o

> My assumption is they pivoted from hay to growing high margin stuff (most greens are higher margin, I think) they can sell to restaurants/farmers markets/co-ops. yes, this is exactly the case. as i understand it, they've got a single customer they're selling all the produce to, who is also involved in providing man power for the farming. > The biggest barrier to scalability is probably how labor intensive some of the farming is yes, they've got folks out there most days during the growing season, whereas when it was hay, it could be managed with a couple of man*days a month. (i am more familiar with the operations there than i'm going to admit, or provide evidence for. don't "sources?" me.)