There is a reason organic produce is SO MUCH MORE EXPENSIVE than non-organic.

The actual yield on organically grown produce is typically a very small fraction of the potential yield. Those $5 organic oranges at Whole Foods are not because the company is greedy. That price is so the poor guy with the organic orange grove can break even.

To explain:

I tried doing an organic garden (1/10 acre). I grew potatoes, corn, zucchini and yellow squash, bell peppers, jalapenos, tomatoes, carrots, watermelon. Some of what determines the chances of success are crop-specific.

The carrots, Jalapenos, roma tomatoes, and bell peppers all did fine. I had more than I could shake a stick at.

The potatoes did poorly, but that was mostly due to climate (not cool enough, and too humid and wet.)

The watermelons were half-size at best, and either rotted on the ground, or were not at all sweet.

The worst was the corn. I waited 2 days too long to harvest the corn, and the ears were so worm/grub eaten that I got three whole ears off of 150 plants.

Fertilizer and pesticides make an enormous difference in crop yield.

You might do much better if you used non-organic methods, but grew heirloom varieties.

Most of the Monsanto, etc. (GMO) seed crops have sacrificed flavor to achieve more optimal size, growth rate, disease resistance, and transportability. However, there are tons of people, especially foodies and gourmet restaurateurs who want the more flavorful heirloom produce.

An added benefit is your produce would have the cachet of being heirloom.

You could also use any "wasted" non marketable produce (bruised, etc.) for seed harvest to grow the next year's crops and for seed sales.