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Board of Health vs Certified Kitchens Farmers Market

Question Why no Kitchen Certifications in Chelmsford? Quote "Never happen, Carlisle and Westford are on Septic so it goes into there yards. Chelmsford has a sewer system so absolutely not. This would require Grease Traps". I'm laughing the entire town cooks and mostly at home. Hey honey where's the bacon fat?  So, first off Mr Assistant Board of Health. BAD answer. Try again. Second, like Chelmsford a lot of residents are on sewer systems in Westford and Carlisle they too have upgraded in a lot of areas and third. I have not read of any food deaths in Chelmsford from home cooking. Conclusion: Expect future fights for rights for home kitchens and cooks with food certifictions coming soon.  
Ed Turner November 04, 2013 at 01:37 PM
@ Sunny.... I believe the 4-H property is in Westford so Chelmsford has no jurisdiction but Westford does I believe require both food handling and kitchen certs from your town. So if your a Chelmsord resident your required to have both and won't get them. I in the past have done the Carlisle Farmers Market and they required both the food handling and kitchen certifications of which because I live in Chelmsford I'm screwed from obtaining. I found the only way to beat the system is to operate out of State, Live Free or Die is there motto, more and more it's appreciated by most vs. Massachusetts. I suggest looking up FLEE Markets in NH, since very small business outside of local grown is not a friendly venture in this town as in trying to prosper has loop holes of blockages.
Ed Turner November 04, 2013 at 02:01 PM
@ Ann Bucciarelli......Old-Fashioned Pickle Barrel Pickles Grow a good local variety of Pickling Cukes - Cukes Suggested are: Comstock, Ferre & Co., LLC 263 Main Street Wethersfield, CT 06109 Boston Pickling Cucumber 50 days. An old heirloom dating back to 1880. Vigorous vines give large yields of smooth green fruit. It is excellent for pickles, very crisp and good quality. A very popular variety at the turn of the century. http://www.rareseeds.com/boston-pickling-cucumber/ Johnny's Selected Seeds PO Box 299 Waterville, Maine 04903 Northern Pickling (OG) A high-yielding, early variety for salads and pickling. Medium green fruits bear early, and set heavily on short, space-saving vines. Fertilize well and pick frequently at a small size to maintain good color and fruit shape. Developed in Maine. Black spine. Organically grown http://www.johnnyseeds.com/p-5625-northern-pickling-og.aspx Note both are Northeastern Growers INGREDIENTS: 5 pounds pickling cucumbers of uniform size (about 4 inches) 4 tablespoons pickling spices (McCormick's or mix your own) 6 bunches dill, washed and chopped 6 cloves garlic, crushed and peeled, more if desired 1 cup white vinegar 2/3 cup pickling salt 2 quarts water * 1/2 teaspoon powdered alum OR 8 grape leaves both are (optional) DIRECTIONS: Scrub pickles with a vegetable brush and rinse with cool water. Allow to dry thoroughly. In a large stoneware crock or a non-reactive deep enamel kettle, sprinkle in half of pickling spices, dill and garlic over the bottom. Layer cucumbers in crock, filling within 3 inches of top. Sprinkle with remaining pickling spices, dill and garlic. Mix vinegar, salt and alum (optional) and 2 quarts of water. Pour over cucumbers, to cover. Weight with a plate and cans, making sure cucumbers are completely submerged. Cover loosely with cheesecloth. Check pickles each day and skim off scum as it forms. They may not begin to form until fifth day. Do not stir pickles, but make sure they remain completely submerged in brine at all times. If necessary, add additional brine. Leave for 3 to 4 weeks. Pickles will turn an olive-drab color and texture will be soft-crisp and be uniformly translucent. Let stand an additional month to develop flavor, replacing brine as necessary. * Alum will help with making pickles crisp, as will grape leaves, but making theses as soon as they are picked is best and stay crisp. makes 5 lbs
Ed Turner November 04, 2013 at 02:08 PM
@ Ann Bucciarelli......Sweet Pickle Spears Grow a good local variety of Pickling Cukes - Cukes Suggested are: Comstock, Ferre & Co., LLC 263 Main Street Wethersfield, CT 06109 Boston Pickling Cucumber 50 days. An old heirloom dating back to 1880. Vigorous vines give large yields of smooth green fruit. It is excellent for pickles, very crisp and good quality. A very popular variety at the turn of the century. http://www.rareseeds.com/boston-pickling-cucumber/ Johnny's Selected Seeds PO Box 299 Waterville, Maine 04903 Northern Pickling (OG) A high-yielding, early variety for salads and pickling. Medium green fruits bear early, and set heavily on short, space-saving vines. Fertilize well and pick frequently at a small size to maintain good color and fruit shape. Developed in Maine. Black spine. Organically grown http://www.johnnyseeds.com/p-5625-northern-pickling-og.aspx Note both are Northeastern Growers INGREDIENTS: 4 pounds pickling cucumbers 4 cups sugar 3 1/4 cups distilled white vinegar 2 1/2 tablespoons canning salt 5 teaspoons celery salt 1 teaspoon turmeric 1 1/2 teaspoon mustard seed DIRECTIONS: Slice ends (peel) and cut into spears. Pour boiling water over cucumbers and let stand for 2 hours. Drain, pack into hot pint jars. Leave 1/4 inch head space. Heat ingredients to a boil; pour hot liquid over cucumbers. (Leave 1/4" head space) Remove air bubbles. Adjust caps; process 10 minutes in boiling water bath. Yield makes 6 pints

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