Courtesy of Wally S., Wally’s Urban Market Garden, Saskatoon, SK
You should not set pricing solely on time/labor spent harvesting. You also need to take into account market demand and timing. I know an organic guy who charges according to labor input, and then can’t  move his product because his price point is higher than everyone else’s.
On many occasions the price you can get can is far above the labor you put in. For me that is for items like green dill, early new potatoes/carrots, first at market baby spinach. So when setting prices, you really need to have your ” boots on the ground ” and set prices based on current market conditions. Using just labor input based pricing in these sorts of cases will not allow you to capture the real potential of where you can put your price point. So don’t blind yourself to what in some cases seems like “absurdly high ” pricing, or what may seem like it to you, but not according to the customer.
