Using the menu from a local fine restaurant, create a list of plants you would need to grow to supply that restaurant with fresh produce for their menu.
You might be supplying specialty greens, herbs, root vegetables, and garden staples like tomatoes and cucumbers.
Assume a specific number of plates each week, perhaps 100 for easy calculations, and determine the quantity of each variety that would need to be supplied on a daily basis based on an estimated single serving size.
How much space would you need to grow and deliver that quantity? What might the revenue potential be based on wholesale market costs for similar ingredients?
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