New regulations for how big farms handle raw produce won’t affect the hundreds of vendors that sell at Indiana farmers markets.
But small-scale growers still have plenty of rules to follow.
In a trailer at the Lafayette Farmers Market, Graham Rider digs through a freezer stuffed with plastic packages of frozen meat. His family owns Thistle Byre Farm in Burnettsville.
“Here’s our thermometer,” Rider says, pulling it out from beneath totes of ground beef and lamb. “Oh, good. It’s below 20.”