Drew, It's probably different for different areas, but for KS, you apply for a retail sales tax number. I can't remember if I originally did it by phone or Internet. They send you a number and you have to pay the sales tax every quarter, along with filling out the forms (even if you don't have any sales for the quarter). I pay the sales tax by automatic withdrawal from my bank account. If they catch you not paying sales tax, they can (and probably would) crucify you. You don't even want to be late paying it. Some people are under the impression, you don't have to collect sales tax for products sold at a farm market (which isn't true for most states). The farm market I sell at had a representative from the state come and check everyone's retailer's tax certificate the year before last. If you live close to a state border (like me) you have to have a retailer's sales tax number for both states, if you sell in both. If you sell in different cities or counties, they all have different rates, so you have to collect differently for the different locales. Did I mention this is a hassle? As I stated, I charge one flat rate for my peaches and pay the sales tax out of my own pocket, but it's a hassle when you go to figure it all and send each government their cut. Some farm markets require you to have liability insurance (in case someone gets sick from your food) but that's generally only larger farm markets. Most people have a Federal Tax ID number (and a State ID #). I'm sure you're familiar with that. I believe you can apply online for those. If you have any employees (even part time) you have to fill out W-2s and a W-3. You also have to fill out a 944 (if your small) or a 943 (Ag) and the corresponding State form (a K-3 for Kansas). I pay my son to help me, so I have to fill these out. Then of course you have to fill out either a schedule C business return with your Federal return, or an Agricultural return with Federal return. If you have contractor do any work over $600 for your business, you have to send them a 1099 and fill out a 1096. This is only required if you have a business. Individuals aren't required to do this. That's why someone can hire a painter for their house and not have to worry about a 1099. But for businesses, you have to fill out 1099s. Most farm markets require you to have a certified scale if you sell by weight. There are the fees to sell at a farm market. These can vary widely. Around here about 15 bucks per day is the norm for a large market. I have a pesticide applicator's license, but that is only necessary for restricted use pesticides. However, it's necessary if you want to purchase commercial pyrethroids (which are restricted use). If you have much to spray you have to use commercial pyrethroids because they either aren't offered for in homeowner packaging, or are unaffordable. The cost for the license is minimal, but you have to pass the test. Some states require continuing education. Kansas requires you to re-test every 5 years. This is all for small part-time growers like me, for big growers, there is a lot more stuff, I-2 verification, GAP, etc. I'm sure I'm leaving some stuff out, but that's all I think of off the top of my head as far as reporting. There are a lot of little things one needs in order to be able to sell. Some sort of packaging. I've seen people use Walmart sacks for veggies. In the past, I've mostly re-cut and glued card board boxes to make flats. There's a discount grocery store that will let you have their boxes, if you can get to them before they crush them. I used to spend hours and hours cutting and hot gluing boxes together to make flats. Last year I started using purchased flats. I had to buy a heavy duty stapler to staple them together. It's a lot faster. Then you need something to haul the fruit in. I use plastic tulip bulb crates to haul peaches. The crates stack nicely and work well with hauling flats of peaches. I just bought 50 more this winter @ 3 bucks/piece, which isn't much, but the cost adds up. I also pick peaches in these so you don't have to stack peaches. You do have to line the bottom with cloth to keep from bruising. We use towels (which aren't free either). You need a foldable table to sell on. For most places, you need a pop-up canopy too, to keep the sun and rain off your fruit. A decent one that won't blow away at the first puff of wind is about $300 minimum. Every time you turn around there's another expense. The old saying is true, "How do you make a small fortune in the fruit business? Start with a large one."

Sauerkraut (USDA Method) 25 lbs. cabbage 3â4 cup canning or pickling salt Quality: For the best sauerkraut, use firm heads of fresh cabbage. Shred cabbage and start kraut between 24 and 48 hours after harvest. Yield: About 9 quarts Procedure: Work with about 5 pounds of cabbage at a time. Discard outer leaves. Rinse heads under cold running water and drain. Cut heads in quarters and remove cores. Shred or slice to a thickness of a quarter. Put cabbage in a suitable fermentation container and add 3 tablespoons of salt. Mix thoroughly, using clean hands. Pack firmly until salt draws juices from cabbage. Repeat shredding, salting, and packing until all cabbage is in the container. Be sure it is deep enough so that its rim is at least 4 or 5 inches above the cabbage. If juice does not cover cabbage, add boiled and cooled brine (11â2 tablespoons of salt per quart of water). Add plate and weights, cover container with a clean bath towel. Store at 70° to 75° F while fermenting. At temperatures between 70° and 75° F, kraut will be fully fermented in about 3 to 4 weeks; at 60° to 65° F, fermentation may take 5 to 6 weeks. At temperatures lower than 60° F, kraut may not ferment. Above 75° F, kraut may become soft. If you weigh the cabbage down with a brine-filled bag, do not disturb the crock until normal fermentation is completed (when bubbling ceases). If you use jars as weights, you will have to check the kraut 2 to 3 times each week and remove scum if it forms. Fully fermented kraut may be kept tightly covered in the refrigerator for several months or it may be canned as follows: Hot pack: Bring kraut and liquid slowly to a boil in a large kettle, stirring frequently. Remove from heat and fill jars rather firmly with kraut and juices, leaving a 1â2-inch headspace. Raw pack: Fill jars firmly with kraut and cover with juices, leaving a 1â2-inch headspace. Adjust lids and process.

Thanks, KelpMermaid. I'll see if I can check that out some Wednesday, but Lincoln & Manchester is much further from work than my house is. The one at the triangle was not too far, since it was east of Sepulveda, and I work in Inglewood. The one in Hollywood is fun because of the people and also because we shop in Hollywood or on Melrose while we're up there. There's a mushroom vendor at the Hollywood FM that I haven't seen at other markets. Lars

Thank you everyone - especially you, lindac! I really had not considered having hot samples from a crock pot, but that might be the ticket to selling out! I do want to emphasize low fat and low sodium in at least one offering. Around here I think something homestyle and recognizable would be best. I can at least try it one or two market days before we close for the season. I'm thinking beef barley, vegetable burger, Italian Wedding Soup (w/ turkey meatballs), ham and bean, and maybe, butternut squash, mushroom barley, and potato - offering two selections each Saturday. Our markets here state that if you grow it or make it yourself, you can sell it at a farmers' market, labeled with your name and phone number. If the vendors I mentioned can sell chicken salad, quiches, and Brunswick Stew, then I think I can sell soup - offer free small samples and sell frozen or chilled out of a cooler. I'll report back if I try this! Thanks for your support! Teresa