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market-farming - RE: [Market-farming] Farmers Markets rule language - baked goods

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  • From: zaid AT norwichmeadowsfarm.com
  • To: Market Farming <market-farming AT lists.ibiblio.org>
  • Subject: RE: [Market-farming] Farmers Markets rule language - baked goods
  • Date: Fri, 4 Mar 2005 03:15:45 -0700

Greenmarkets in NYC have had a lot of late discussions on rules for
bakers, including using local ingredients. Maybe they can offer some
insight.

> -------- Original Message --------
> Subject: [Market-farming] Farmers Markets rule language - baked goods
> From: "Beth Spaugh" <eas9 AT cornell.edu>
> Date: Thu, March 03, 2005 10:54 pm
> To: "Market Farming" <market-farming AT lists.ibiblio.org>
>
> >We are trying to define the qualities allowed at a farmers market.
> >Producer is pretty well defined for vegetable growers, but what about
> >bakers. We tried saying baked goods must be made from "scratch", but a
> >baker on the Board countered with she uses ready-made puff pastry and
> >phyllo dough for some things. I use ready-made phyllo dough for baklava.
> >Another person said that wasn't from "scratch".
>
> We then tried something like "No par-baked or pre-baked items may be sold.
> Some ingredients may be purchased prepared", but that would allow someone
> to buy frozen pie crust and canned filling and make a pie. Does anyone have
> good rules for baked goods?
>
> Thanks.
>
>
> Beth Spaugh
> Rehoboth Homestead
> 66 Jabez Allen Road
> Peru NY 12972
>
>
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