Small-scale
Other Resources
- CAI Factsheet - Yield, pH and sugar content of tomato varieties grown in unheated greenhouses in the North Cariboo (2016)
- KPU Southwest British Columbia Small-Scale Farm Enterprise Budget: Beets
- KPU Southwest British Columbia Small-Scale Farm Enterprise Budget: Bell Pepper
- KPU Southwest British Columbia Small-Scale Farm Enterprise Budget: Bok Choy
- KPU Southwest British Columbia Small-Scale Farm Enterprise Budget: Broccoli
- KPU Southwest British Columbia Small-Scale Farm Enterprise Budget: Cabbage
- KPU Southwest British Columbia Small-Scale Farm Enterprise Budget: Carrot
- KPU Southwest British Columbia Small-Scale Farm Enterprise Budget: Garlic
- KPU Southwest British Columbia Small-Scale Farm Enterprise Budget: Goat Meat
- KPU Southwest British Columbia Small-Scale Farm Enterprise Budget: High Tunnel Cucumber
- KPU Southwest British Columbia Small-Scale Farm Enterprise Budget: Hog
- KPU Southwest British Columbia Small-Scale Farm Enterprise Budget: Honey Bee
- KPU Southwest British Columbia Small-Scale Farm Enterprise Budget: Hop
- KPU Southwest British Columbia Small-Scale Farm Enterprise Budget: Kale
- KPU Southwest British Columbia Small-Scale Farm Enterprise Budget: Lamb
- KPU Southwest British Columbia Small-Scale Farm Enterprise Budget: Potato
- KPU Southwest British Columbia Small-Scale Farm Enterprise Budget: Radish
- KPU Southwest British Columbia Small-Scale Farm Enterprise Budget: Rhubarb
- KPU Southwest British Columbia Small-Scale Farm Enterprise Budget: Spinach
- KPU Southwest British Columbia Small-Scale Farm Enterprise Budget: Tomato
- KPU Southwest British Columbia Small-Scale Farm Enterprise Budget: Turnip
- KPU Southwest British Columbia Small-Scale Farm Enterprise Budget: Winter Squash
- KPU Southwest British Columbia Small-Scale Farm Enterprise Budget: Yellow Onion
- KPU Southwest British Columbia Small-Scale Farm Enterprise Budget: Zucchini
- KPU Southwest British Columbia: Small-Scale Farm Enterprise Budget: Brussel Sprout
- Small Farmers’ Big Customers Were Restaurants. Now What?