2:00

everything's ready on Thursday and you can just

2:03

for a Friday harvest you just take everything

2:05

out of your greenhouse and stick it in

2:07

your walk-in cooler and it stops growing. So

2:11

it's good to be that that's not going

2:13

to be the case for everybody but I

2:15

always err on the side of caution try

2:17

to overproduce another way you can slow things

2:19

down actually is by reducing the water and

2:21

so with sunflower and with radish we find

2:24

you know we can not

2:26

water it let it wilt and and

2:28

then water it to bring it back

2:30

and that'll slow its growth down and

2:32

it tends to recover almost fully. So

2:34

there's ways to slow down growth. Whereas

2:36

if fast enough you can speed

2:38

up growth a little bit but if they didn't get

2:40

that really good growth in the beginning it's rare that

2:43

they get it in the latter part of the cycle.

2:46

Let's say using the email example market

2:49

conditions dictate you need

2:51

to deliver on Tuesday and Thursday so

2:53

you're only a day apart in between

2:55

them. One option would be

2:58

you do your math and you do one seeding

3:01

for Tuesday one seeding

3:03

for Thursday that

3:06

involves more labor essentially two

3:08

days of labor maybe it's not more but

3:10

it's it's two days of setting up and

3:13

tearing down probably more and

3:16

or the other option is you do what

3:18

you said you kind of slow the crop

3:20

down in a walk-in when you only have

3:22

a day or two in between when you

3:25

would need the crop. What are your thoughts

3:27

on timing for perfection on Tuesday? Throw

3:30

it in the walk-in on Tuesday pull

3:32

it back out on Thursday and harvest. If

3:34

I'm doing something as close together as a

3:36

Tuesday and a Thursday I would harvest everything

3:38

on the Tuesday and I

3:41

would see what depends on Tuesday

3:43

Thursday for example for restaurant deliveries

3:45

is too close together. So

3:47

Tuesday kinda gets you through the week and

3:49

then Friday gets a restaurant through the weekend

3:51

and often you're doing a Friday harvest because

3:54

you have weekend markets so what

3:56

we've done in the past we better Tuesday

3:58

harvest.