Find out what the big wholesalers are growing and don't grow that. :) Or beat them to market with your stuff. If you have seed-starting facilities and a greenhouse, grow for EARLY gardens. You might not make it with all your stuff, but if you can get salable sizes early, some retailers will take all you can grow for their early customers. I was at a local nursery yesterday and their buyer deals with several local small growers whose specialty is 6-packs and 4-inch pots of locally popular vegetables - things that Bonnie Bell won't or can't handle. She said they had stripper their suppliers of everything they had that was close to ready, filled the tables and were 90% sold out over the weekend ... they will be reloading weekly during planting season. (we're a month away from last frost danger) It's a bit early, but they had okra, armenian cucumber, chili chilaca, various squash ... all things that can be planted NOW if you want to do a bit of frost protecting and get a head start. They were often just past the seedling stage, but for vigorous growers like okra and the cukes, that's what you want. And they had things you won 't see in the big box stores for at least a month, in small sizes. 4- or 6-inch tomato varieties that do well here, super-hot chili varieties (starting with habaneros and going hotter), Lots of herbs too, with uncommon varieties of the mainstay herbs. NOTE: You could also do this and sell retail off Craigslist or at a farmer's market or swap meet. =========== Landscape plants: Grow and sell natives and locally hardy perennials and shrubs and trees that aren't readily available from the big box stores ... and sell them younger in larger quantities. I can get all the penstemon or desert marigold or native grasses I want in gallon cans. I'd like to use them for mass plantings, but the cost is prohibitive for a homeowner in my target market. If I could get them in 6-packs or 1/4 flats, we'd all be happy. I'd love to get 1-gallon desert willow and chitalpas! Also sell them via Craigslist and set up a website for your backyard nursery.

Hi jstropic, Yes I have many uses for pandan leaves. Apart from putting it in rice, I use it when making waffles, bread & desserts. Pandan-chicken is also yummy. There are many pandan recipes on the internet. It is also a natural cockroach repellent. Pandan was literally wiped-out after FL winters of 2010 & 2011 but I managed to find a small 1 at an Asian store last year and am desperately trying to grow more. :) Here is a link that might be useful: Pandan Chicken

the easiest way is to call your local zoning office. Rules change. The only way to get accurate info about what's needed now is to talk to them.

Continuing to beat the dead horse. Whack! Whack! I'm sorry about this, if the realities of the house structure means this layout simply isn't possible then just ignore me. It is just that I think there is the possibility of a kitchen that is far more functional than the current plan. If you're going to live with this kitchen for many years, the $600 cost of replacing the refrigerator (appx price for 30'' wide Frigidaire left-hinge top-freezer) or the $2,000 (?) cost of modifying the basement stairs (assuming a basic rough carpentry stair run, not a finacy finished stairwell) seems money well spent, in order to double the useful workspace and get well-defined, separate work zones. The wash zone is to the left of the sink, where a full-size dishwasher lives. Dish storage can be across the aisle, if the lower and upper cabinets are deep enough. Dirty dishes go immediately to the wash zone, without even passing through the rest of the kitchen. The dishwasher door might block traffic, if so you could consider dish drawers which still stick out but are easy to slide in and out. The prep zone is to the right of the sink, something like 80 inches of unbroken counter. Room for a trash pull-out, drawer storage for prep tools and supplies, and then some drawer storage for food staples. If the upper cabinets are used for food too, that lower-right corner functions as a sort of pantry. If the refrigerator sticks out, a sort of blind-corner cabinet arrangement may be needed. The refrigerator is adjacent to the prep zone, so that the prepping cook has everything in reach. Some people like to have the microwave in the prep zone. The cook zone is across the aisle. One person can be cooking and two others washing and prepping, without crowding each other. Plenty of landing space on either side of the range. The lower-left corner could be small appliance storage, home for a microwave or toaster oven, maybe a baking center since the counter can be decently deep. I think the kitchen will also ''feel'' more spacious since you won't have a big refrigerator looming right in the center of it, cutting apart one counter and blocking the sightline.