March 2010
New Rules when Selling Home Cooked Fare
by Mary Gerlach, R.D.
Registered Dietician
Many farmers’ markets, fiestas, and local arts and crafts fairs in New Mexico allow the sale of certain foods prepared in home kitchens. Vendors who operate a food booth at these events must have a Food Purveyor’s permit issued by the New Mexico Environment Department (NMED).
Others, however, have been allowed over the years to sell some food items along with their arts and crafts, such as homemade jams and jellies, candy and baked goods. If you’re planning to prepare food in a home kitchen to sell at a local farmer’s market, fiesta, roadside stand, or arts and crafts fair, there are some important rules you’ll now be required to follow. A rule change went into effect on January 1, 2010, requiring those who sell home-based food products to have a permit issued by the NMED.
The rule change was proposed by the New Mexico Farmers’ Marketing Association, the New Mexico Food and Agriculture Policy Council, and Farm to Table. These groups worked closely with the New Mexico Environment Department to develop a rule that would protect public health while making it easier for small-scale food producers.
The permit allows the sale of non-potentially hazardous foods prepared in home-based food processing operations within state jurisdiction. Those foods include yeast and quick breads, cookies, cakes, tortillas, high sugar pies and pastries, high-sugar jam and jellies, dry mixes (made from commercial ingredients), and candy and fudge.
Those foods do not support the rapid and progressive growth of infectious and toxicogenic microorganisms, including Clostridium botulinum responsible for foodborne disease. See what the new rule includes in the information box.
The food permit costs $100 a year. To obtain a permit to operate, a seller can submit an application to a local NMED field office. The application package is available at www.nmenv.state.nm.us/fod/Food_Program/HomeBasedProcessing.htm or at your local NMED field office.
One more word of caution. Be sure to also check with fair officials and your city or town government to be sure there are not more stringent regulations governing your sale of food prepared in a home kitchen.
So cook up your favorite recipes, or get ideas from the recipes this month. You’ll be surprised how many more foods you’ll sell if you put a few bites out for folks to taste.
Lemon Carrot Nut Bread
1½ cups bran cereal, such as Fiber One,
2/3 cup nonfat vanilla yogurt
¾ cup shredded carrots
1 tsp. grated lemon peel
1/3 cup fresh lemon juice
¼ cup vegetable oil
2 eggs
2 2/3 cups all-purpose flour
¾ cup granulated sugar
2 tsp. baking powder
2 tsp. pumpkin pie spice
½ tsp. baking soda
¼ tsp. salt
½ cup chopped walnuts
Heat oven to 350° F. Grease bottom of 9x5-inch loaf pan with shortening or cooking spray. Place cereal in resealable food-storage plastic bag; seal bag and crush with rolling pin or meat mallet, or crush in food processor.
In large bowl, mix yogurt, carrots, lemon peel, lemon juice, oil and eggs. Beat in flour, sugar, baking powder, pumpkin pie spice, baking soda, and salt until blended. Stir in crushed cereal and nuts. Spoon batter into pan. Bake about 1 hour 10 minutes or until toothpick inserted in center comes out clean.
Cool 15 minutes; remove from pan to cooling rack. Cool completely (about 1 hour) before slicing into 16 slices. High Altitude Adjustment over 3,500 feet: Bake about 1 hour 20 minutes.
Nutrition information per slice: Calories 210; Carbohydrates 32 gm; Protein 4 gm; Fat 7 gm; Cholesterol 25 mg; Sodium 210 mg.
Chocolate Caramel Pecan Chews
Crust
¾ cup firmly packed brown sugar
¾ cup margarine or butter, softened
1 egg
1½ cup all purpose flour
1 cup rolled oats
Filling
14 ounces caramels
1/3 cup half-and-half
Topping
1 cup quartered pecan pieces (cut each pecan half in half)
1 cup semi-sweet chocolate chunks (about ½x½-inch)
Heat oven to 350° F. Grease 13x9-inch baking pan. In large bowl, beat brown sugar and margarine until light and fluffy; beat in egg. Stir in flour and rolled oats until well blended. Press into prepared pan. Bake at 350° F for 15 to 18 minutes or until light golden brown.
Meanwhile, in medium saucepan, combine caramel and half-and-half; cook over low heat until caramels are melted and mixture is smooth, stirring occasionally.
Pour caramel mixture over baked crust. Sprinkle with pecans and chocolate chunks. Bake an additional 8 to 10 minutes or until caramel just begins to bubble around the edges.
Cool completely; refrigerate to set chocolate. Cut into 36 bars. Serve in paper candy or small muffin cups.
Nutrition information per bar: Calories 170; Carbohydrates 22 gm; Protein 2 gm; Fat 9 gm; Cholesterol 7 mg (if using margarine); Sodium 100 mg.
Oatmeal Raisin Cookies
1½ cup granulated sugar
½ cup firmly packed brown sugar
1 cup margarine or butter, softened
1 tsp. vanilla
2 eggs
1½ cups all purpose flour
1 tsp. baking soda
1 tsp. ground cinnamon
½ tsp. salt
3 cups quick-cooking rolled oats
1 cup raisins
1 cup chopped walnuts or pecans
Heat oven to 375° F. Grease cookie sheets. In large bowl, combine sugar, brown sugar and margarine; beat until light and fluffy.
Add vanilla and eggs; mix well. Add flour, baking soda, cinnamon and salt; mix well. Stir in oats, raisins and nuts. Drop dough by rounded teaspoonfuls two inches apart onto prepared cookie sheets. Bake at 375° F for 7 to 10 minutes or until edges are light golden brown.
Cool 1 minute before removing from cookie sheet. Makes about 7 dozen cookies. High Altitude Adjustment over 3,500 feet: Increase flour to 2 cups.
Nutrition information per cookie: Calories 70; Carbohydrates 10 gm; Protein 1 gm; Fat 3 gm; Cholesterol 5 mg; Sodium 55 mg.