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  • From: "beverly" <beverly AT bidumup.com>
  • To: <market-farming AT lists.ibiblio.org>
  • Subject: Re: [Market-farming] certified kitchen
  • Date: Thu, 12 Dec 2002 11:56:31 -0800

Hey,
I'd really like to know the receipe for that arugula walnut pesto. I just
looove arugula and it grows great in our winter garden here in Texas. Would
you share?
Thanks,
Beverly
----- Original Message -----
From: "Joan Vibert" <joan AT windwalker-farm.com>
To: <market-farming AT lists.ibiblio.org>
Sent: Wednesday, December 11, 2002 3:14 PM
Subject: Re: [Market-farming] certified kitchen


> Beth -
>
> We put in the kitchen on a shoestring. Our basement is actually a cellar
so
> we had to put in wall board on the walls and ceiling and then I painted it
> with a high gloss enamel so it could be washed. The floor is just painted
> with concrete paint. We found a triple stainless steel sink at a used
> restaurant equipment place, I think it cost about $300. We had our old
> stove that I replaced a couple of years ago but you could easily find a
used
> stove. My husband made a work table from a formica counter he took out
of
> someone's kitchen - we did put stainless steel legs on it however. The
main
> thing our health department wants to see is the ability to clean all of
this
> equipment - no cracks or places for dirt (bacteria) to accumulate. We
> actually put an old non-functioning refrigerator in there for dry storage
> (mouse-proof is a biggie around here). There's some wire shelving and a
> stainless drying rack over the sinks. The whole kitchen is only about 12'
x
> 15'. A lot of the storage stuff is in totes that I can move out of the
way
> but most of the actual ingredients are stored in my real kitchen.
>
> I want to say we spent around $2,000 to $2,500 on the whole thing but that
> seems like too much. The big expenses were the sink, the table legs, and
> four flourescent light fixtures with covers. I know the floor paint was
> expensive, also. And we had to install a lift pump to get the grey water
> out of the sink into the plumbing system - so maybe that's a pretty good
> figure.
>
> I have run the numbers yet on this year's sales and am anxious to see how
it
> all comes out but I'm very confident that the kitchen has already paid for
> itself. Especially this year when we had such drought and I lost so many
> veggies - I just stayed in the kitchen and cooked. Lots of the veggies
came
> from fellow growers at the end of market days - I'd take their cracked
> tomatoes, and peppers, etc. It helped to fill out the vacancies I had in
my
> gardens.
>
> I'm making a wonderful arugula walnut pesto right now that is coming out
of
> the garden and I just freeze them until its time to sell. They hold very
> well that way.
>
> If you have any other questions please ask -
>
> Joan
> Windwalker Farm
> Ottawa, Kansas
>
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