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Topic: Cooking for a farmer's market  (Read 765 times)
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Thedashinglee
« on: December 01, 2012 07:02:20 AM »

Hey guys,

Orlando has quite a few farmers markets and I'd really like to set up as a vendor in one once a week or so. I'd like to make tapas plates to sell (For instance, gnocchi, tamales, basically things I can make the night before and keep warm that day.)

Does anyone have any experience, or any advice to give?

I've done my research on the legal end as well, and I'd also like to know if anyone has experience renting a kitchen. I'm not sure how much I should expect to pay and what is reasonable.

Thanks so much!
Lee
« Last Edit: December 01, 2012 07:13:35 AM by Thedashinglee » THIS ROCKS   Logged

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« Reply #1 on: December 01, 2012 11:04:14 AM »

Hi Lee,
I'm a farmer's market vendor, I just got in from there.  I think inspected kitchen rental rates probably vary greatly location to location.  Around here, there are quite a few inspected church kitchens.  Maybe you could do a search on that.  You need to do some research also on the regulations on things like keeping warm food warm (what temperature are you required to maintain) and whether or not handwashing facilities at your booth are a requirement. 

I'm not sure if you'd consider selling baked goods or candy but in my state it's permissible to sell them from your home kitchen as long as you mark it 'not for resale - processed and prepared in an kitchen without state inspection'. 

Find out who your food safety specialist is in your local dept. of agriculture and consumer services and give them a call.  They should be able to give you lots of info and assistance.  Good luck!
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« Reply #2 on: December 01, 2012 11:12:48 AM »

If you're selling food like that, you should probably call the health dept anyway. Reading up on selling food is one thing, but you'd be surprised how differently people interpret the rules. The health dept is a real PITA.
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