I am wondering how you all determine your prices for less than perfect produce.  My transplanted beets had multiple trap roots.  Would you half the price, reduce by 30%, or?  How about produce that is still good, but has been harvested a while ago? Obviously I am not taking about storage crops.  I currently have butter lettuce that looks and tastes great, but I know it has been on the cooler for a week.

I am just getting started so I want folks to know that I am aware when crops aren't premium, but also don't want to cut prices unnecessarily low.

Thanks.