On a frigid February day, farmers from around New England gathered in the warmth of CommonWealth Kitchen to discuss exciting new products from the coming harvest. This event was our first-ever Farmer Value-Added Open House. As part of the local food system, our mission is to support all members in that chain - starting with our local farmers.

First, Jen Faigel, CWK Executive Director shared an overview on the kitchen and how we got started doing value-added production. She explained how our food production for farmers helps create local jobs by expanding our contract production work, starts to make change within the food system to extend the season, and gets local products into new markets and restaurants.

Roz Freeman, CWK’s Community Relations and Operations Manager then explained the permitting and labeling process based on where the product will be sold – based on Department of Public Health standards. The permitting varies depending on whether the product is sold in a CSA or farmstand, at a farmer’s market, at a specialty food store, or at a restaurant or caterer. Products that are sold directly to a customer are permitted through the city, whereas products sold to a retail shop or caterer are permitted through the state DPH.

Next, Seth Morrison, CWK Commissary Manager, shared details about which kinds of products work best to produce for farmers, based on cost and process. He also explained the intricacies getting a process ready for production -- each product must first go to a process authority to create a scheduled process, determining that the production methods and practices are safe. Of particular interest, Seth highlighted the best, cost-efficient food products to start with. Tomato sauce, pickles, sweet pepper relish, garlic scape pesto, apple sauce and apple-pear butter are a few suggested.

Johanna, Two Field Farm, said in an e-mail: "I wanted to thank you…You have done exactly what we farmers need which will allow us to make a little extra money while allowing us to participate in some small way in the process of creating jobs. I can't say enough how excited I am at the possibility of working with you."

We at CommonWealth Kitchen are looking forward to this upcoming busy harvest season, and are optimistic about the budding relationships with many local farmers!