Market Farming

["Hook Family" <guldann AT ix.netcom.com>]

I live in Masschusetts and one is allowed to produce certain value added
products in one's kitchen after having been inspected by one's town health
department.  I quizzed one of the local inspectors about it.  Because I had
just read the regs I "knew" more than he.  But he was pleasant, he comes for
our yearly barn inspection.  Our only barn is a three sides pole barn which
houses the sheep and has a rarely used stall for horses which double duties
as a place for sick cows. But he and my husband walk the farm and have a
pleasant chat.  So it made me realize if you start with a nice guy and then
work with him it might not be too difficult.
My new kitchen is half done just a regular kitchen, but some of the codes
have "loop holes".  Should have 3 unit sink.  The third unit can be a
plastic basin.  Counters must be seamless my new formica types are(well one
side). Must wash dishes with either heat or chemicals.  Some other codes
would be harder but I think its to the discretion of local inspector, such
as having a self closing door on an ajacent bathroom, I guess so you can
kick door open and not touch it?
Oh well I just want to make jelly and relish and maybe not this year anyway.
Good luck  Beth