[Sca-cooks] Interesting locally-produced foods...(oop)

Johnna Holloway johnnae at mac.com
Mon Oct 13 04:09:45 PDT 2008

You might take a look at a book like Bruce Aidells's Complete Sausage 
Book : Recipes from America's Premium Sausage Maker.
Several interesting recipes in there. http://www.aidells.com/
I don't know that our farmer's market would be allowed to sell sausages. 
We had a local baker get into trouble for not
bagging his bread in clear plastic bags.

They are inspecting local farms now to make sure that everything is 
personally grown locally too by the farmer. We have
people with leased land up north with orchards on the land that are 
running afoul of the
regulations. I gather you can't bring fruit into the Ann Arbor farmers 
markets unless you personally
grew it yourself. It's becoming big business to be in the market.


> A friend of mine and I went to the local farmers' markets this past Saturday, and amidst the bounty of apples and squashes and onions and so forth, I found a gentleman selling locally-produced sausages, and got such a variety of them, that I felt like I had to share with my foodie friends.SNIPPED He's got close to another 20 varieties like "French Morel," or "Strasbourg,"  or "Tuscan" or "Jamaican Jerk Sausage."  Mmmmm....I'm in carnivore heaven.....
> The sheer variety of flavors and juxtaposition of unusual ingredients and spices really had me thinking of some of those fascinating sausage recipes in Apicius....I'm thinking it might be getting to be time to get out my sausage maker, and play some afternoon....
> --Maire

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