That should work out well for you. Just find out what the LOCAL regulations are first.
The issues I have at my best market aren't a state law and I'm not even sure if it's even a written law. But it's what the local Health Dept insists on -- if you have to cut it, it must be done in a "licensed kitchen".
There ARE a few farmers that do have licensed kitchens on their farms as they do bakery or preserves too. But they are few compared to the number of farmers there.
As long as you use common sense and have a clean spot for your sampling, water for hand washing and hopefully some kind of toilet facilities available to use, you should be OK with all but the fussiest of beurocrats (sp?).
Good luck in your efforts.
Carol
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