I came close to shutting down this adventure due to someone with a nametag and a sticker on their car questioning my pickles and jams. It’s amazing, it is – and it’s a long story. The wee hours of the morning gave me more insight along with ‘approved’ recipes. A required class and a processing authority, of which we do not have in Minnesota….and reams of HACCP paperwork, gives me the permission to make safe Rhubarb Raspberry Jam once again. There is an on line class for $400 and each submitted recipe will cost another $125…..add that up once. Yep, I’m in a sour pickle.
The daily showers of blessings should move us into a most honored spot. Surrounded by water and watching the crops ferment (get pickled?) in the fields is a sad end to previous high hopes. There is a long list of woes but the new day looks promising so off we go!
Farm shares should receive choices from: broccoli, green onions, garlic scapes, kale, tomatoes, cucumbers, kohlrabi, mint/basil/lovage/lemonbalm and salad mix.