Question for small scale/specialty farmers?

Question:I'm in the process of growing shallots, for sale to restaurants and possibly grocery stores. How should I go about planting & harvesting so that I have a steady stream of shallots to sell?

My concern is that I'll have a large quantity of shallots to sell all at once, but won't be able to supply them to the restaurants on a continuous basis over time.

Its a small operation I have, but it is in warmer region, so the growing season is pretty long.

I guess the logical choice is to just plant several crops over the year, but I wanted to see if anyone has any advice or suggestions.

Thank you.

Answers:
In my opinion, I would do as you suggested.

Succession planting since you have a long growing season and you always be assured of a FRESH product.

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