Farmers market vendors and small-batch food producers deal with two things most freelancers don't: unpredictable foot traffic and inventory that spoils if it doesn't sell by the end of the day.
Pricing a product for the table has to account for more than the raw ingredient cost. Fold in the unbilled hours spent cooking or farming, packaging costs, the booth rental fee, and a realistic estimate of end-of-day spoilage. As a rough rule, pricing at three to four times raw ingredient cost is usually what it takes to actually absorb the overhead of physical market logistics rather than just breaking even on the food itself. Track true costs with the expense tracker so the spoilage and booth-fee numbers are based on reality, not guesswork.