[Market-farming] pricing my garlic powder and "buds"?

BillOhio billohio at gmail.com
Wed Jun 6 13:51:22 EDT 2007

Thanks to all of you for your responses! We're about 70 miles from ACEnet in
Athens--not that far, really, until you have a few cucumber pickles to make
up in June, then continuing crops of salsa, pickled peppers, etc, and 2
market days a week, and a full-time job, etc lol. It gets hard to find time
to actually do any growing, let alone cutting the grass so the neighbors
don't look at you sideways. We're doing cottage foods with good success, and
jellies, it's just the acidified stuff that would be so popular, and so
undoable. We don't have city water out here, so would have to look at that
as well. Thanks again!


On 6/6/07, Mark Abner <wizard1 at wildblue.net> wrote:
> Toni
>      It is my understanding that you can use well water for a certified
> kitchen if you run it though an aproved hydroclorinator. Check with you
> are
> healt inspector. I belive this unit only costs a couple hundred bucks.
> Mark Abner
> BriarPatch Farm
> zone 6b
>   Another negative is that certified kitchen in KY cannot run
> off of well water, but requires municipal water
> _______________________________________________
> Market-farming mailing list
> Market-farming at lists.ibiblio.org
> http://lists.ibiblio.org/mailman/listinfo/market-farming
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