Craig: One could have a cottage industry making tofu, FWIW, or tempe.
I've made the former on a small scale and frankly it's a pain--but
others, more kitchen-oriented, might find it a fun challenge. One thing
I neglected to mention before is that there are constraints involving
health department rules for food processing facilities (tofu, minced
garlic, other items I mentioned) constraints that *might* be avoided--any
attorneys among us?--in a CSA distribution scheme.
"There is no scarcity abiding in Nature;
any scarcity we see is our own doing."