[Sca-cooks] Interesting locally-produced foods...(oop)
sclemenger at msn.com
Mon Oct 13 05:05:15 PDT 2008
We actually have two farmers' markets for just that reason. One (the
original) does not allow meats and meat products, and the other (newer)
does. Most folks just go to both...they're only, oh, about 6 blocks apart,
and there's a "people's market" (artisans' non-food stuff) in between them,
so it's a great way to spend a couple of hours on a Saturday morning. The
producers all look to be local growers/ranchers (mostly really small, family
operations), although I'm pretty sure the sausage guy makes his own sausage
but doesn't grow the pork/beef/chicken.
I'm not actually sure of all the regulations that govern selling at either
of them, except for price uniformity--everyone apparently has to sell, for
instance, their cucumbers, at a set price. Baked goods are usually bagged,
I think, unless it's coming from one of the "buy a pastry to go with your
p.s. Thanks for the sausage reference!
----- Original Message -----
From: "Johnna Holloway" <johnnae at mac.com>
To: "Cooks within the SCA" <sca-cooks at lists.ansteorra.org>
Sent: Monday, October 13, 2008 5:09 AM
Subject: Re: [Sca-cooks] Interesting locally-produced foods...(oop)
> 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.
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