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Grow Your Business

This group is designed for individuals that are interested in building a business around gardening, landscaping, and "growing" something.

Members: 82
Latest Activity: 19 hours ago

Building your own Cold Frame

For gardeners, having a cold frame can really extend the growing season. Here are some simple directions for creating your own cold frame out of old windows. Hope you enjoy!
KarenBuilding a Cold Frame.pdf

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Comment by Sheri Schmeckpeper on April 2, 2012 at 4:17pm

We do! Strawberries, tomatillos, tomatoes, and basil have been growing for some time.

A few weeks ago we seeded two lettuces, various peppers, spinach, bok choy, mustard greens, radishes, beets, pattypan and butternut squashes. I think that's it. 

Our weather is quite different than most other regions, and spring has been here for a couple months now. How about you?

Comment by Sam Burton on April 2, 2012 at 1:55pm

Anybody else got their Aquaponics gardens going yet? 

Comment by Sheri Schmeckpeper on March 30, 2012 at 2:02pm

LOL! Yes, all foods seem to be deadly anymore. Just read the latest journal reports to see what's deadliest this week.

I'm sure all states are similar, each with its own personal twist. I'll have to see what the law is here.

I don't want to sell or serve foods, but I do want to run a class on dairy products. (cheese, sour cream, butter, buttermilk, etc.) I can do a show and tell, but I'd rather people actually do everything with their own hands. I'm sure that means I have to have a legal kitchen.

I know my personal kitchen wouldn't comply since I have red wigglers growing next to the pantry, among other things.  :)


Group Leader
Comment by Karen Wortman on March 30, 2012 at 12:59pm

Excellent article Sam!  I enjoyed reading it


Group Leader
Comment by Karen Wortman on March 30, 2012 at 12:53pm

Sheri,

   Jean is right, you'll need to talk with your state.  Our domestic kitchen license is actually run through the State Department of Agriculture and my home kitchen has to be inspected by the USDA.  (I'm in TN) For me, I had to take a class that taught me that food can kill you (lol), put together a detailed plan, and then submit that and have them rip it apart.  Redo it and finally, have the inspector come and check out my kitchen.  There are certain rules like: a separate frig, keeping my supplies separate from my home use ingredients, and stuff like that.  I have to post my operating hours and be available to be inspected at any time during those hours.  It was work, but I think well worth it once I start selling my breads and jellies.

Comment by Jean Fritz on March 30, 2012 at 10:57am

Sheri

You need to ask your state's Department of Health (or go to their website) to see what your state requires for licensing. Also, some states now have what is called a cottage industry law that allows you to prepare homebaked goods, jams and jellies and sell them either at a farmstand or at farmers markets without being licensed as a commercial kitchen (Indiana and Michigan both do).

Comment by Sheri Schmeckpeper on March 30, 2012 at 7:57am

Way to go, Sam!

Comment by Sheri Schmeckpeper on March 30, 2012 at 7:57am

Karen, what's required for a domestic kitchen license? I assume it's a state license?  I'm sure it's similar in all states, though.

Comment by Sam Burton on March 30, 2012 at 5:22am

Quick update on my writing for the American Preppers Network.  My first column has been the Home Page Feature Article this week.  I'm on cloud 9. 

Comment by Sam Burton on March 30, 2012 at 5:19am

Wow, Karen, good for you on all fronts. We have wrestled with the AI thing, good for you for getting it done.  And congrats on the kitchen.  The dream progresses.

 
 
 

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