Tag Archives: Farmer’s Market

Goodbye Farmer’s Market!

24 Oct

Wow, what a crazy past 6 months it has been.

 
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Because I have been so busy, I haven’t really updated you guys on how the business has been going. Everything has been wonderful and Scott and I are really happy with the turn out we had vendoring at the farmer’s market this season. I don’t really care to keep posting about it on the blog just because I only have a handful of local readers and it’s just not a topic I want to keep bringing up, I guess. Perhaps there will be a blog about our business in the near future? Who knows. But as always, I would love to answer any questions or comments you may have via E-mail or comment.

Huge THANK YOU to every reader out there whether you are a local market customer, friend, healthy living blogger, or just a random reader- You all have helped us so much.

Until next season  f a r m e r ‘ s   m a r k e t

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Market Recap Monday week 13

22 Aug

Hey guys!

I loved hearing what everyone adds to their tofu scramble in my last post, so interesting! I am dying to make some scramb again so I can add a lot more ingredients!

Sunday’s market went well. We kept it pretty simple due to expenses, bills, ect. We wanted to try new hummus recipes but we had a very busy week (think funerals, company from out-of-town, and other jobs). I cannot wait to share new hummus ideas!

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Date TRUFFLES are back! These are made from dates, peanuts, and almonds. One vendor said they taste like the Mary Jane candies.

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New raspberry jalapeno jelly…

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New nut butter sign!

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Veggie grape leaves again, my favorite. Maybe because I get to eat all of the “ugly” ones? 😉

Then, it started raining! Dark clouds rolled in and showed no mercy. It poured for about 15 minutes, then it was done.

Have you ever made your own homemade stuffed grape leaves?

Market Recap Monday (week 11)

8 Aug

After two weeks of being MIA from our original market, we were so happy to return!

The market stayed open an hour later to collaborate with the art fair that was going on this weekend as well. We were very excited about meeting new people from the art fair traffic. We saw lots of new faces as well as a few different news crews. Apparently one journalist has been trying to contact us for over a month now. I could tell he was very excited to write a story on our business! People really like our story. I think a lot of the locals are attracted to us because we are just average people trying to make a living doing what we love. We don’t have a lot of money but we put all of what we have along with our hearts into everything we do hoping to turn it into something big one day. It seems like each week we are getting at least 10 requests to open a restaurant. Sure this would be a dream come true, help us build up to that point! Seriously. 😉

Anyway, I wanted to show you the massive amount of produce I got FOR FREE.

A super generous vendor said his produce was “getting old” and he needed to get rid of it. So, I’m sure you can only imagine what I walked away with!

(that white veggie is apparently some sort of summer squash it looked so cute, I had to get it!)

Tons and tons or carrots, zucchini, melon, beets, onions, yellow squash, green peppers, cucumber, and other peppers.

I roasted as much as I could fit in my oven…

By the way, I thought that I didn’t like beets. But I now I love them roasted! With just a little basil and thyme.

I juiced some…

& I chopped a lot of them for a huge salad…

I also juiced about 20 cucumbers and poured them into ice-cube trays. I thought this would be a good idea for green smoothies. The juicer is just too much of a pain to wash!

What is your favorite summer veggie?

Market Recap Monday week 9

18 Jul

Photo’s from the market:

More produce than last week!

Clear skies! It was HOT. 96 degrees I think, I was sweating!

I took some of your advice and made bigger signs for some of the desserts. This was the sign for my granola! When people wonder why our granola id $8 a pound now they know about all of the great ingredients in that pound of granola!

Because my mother is part of the art council, she get to help kids make different crafts at the market!

Art booth…

 

Spin art hummus

Roasted garlic hummus

…more samples.

That’s about it on the photos for this week.

What do you add to your granola?

Market Recap Monday {week 8}

11 Jul

So, it’s Monday again.

Usually the thought of Mondays sadden me but, now that I have been posting Market Recap Mondays (MRM) I can live with the thought of another Monday after a long yet eventful weekend.

Let’s get started!:

First came the rain. Literally right around 9AM (market starts at 10)! Do we set up? Do we wait in the car? Maybe it will blow over?

Thank God the sprinkles passed through quite peacefully, that would have been a disaster!

Moving on:

New! Roasted Butternut Squash HUMMUS! I thought the chef boyfriend was kidding when he texted, “I have a butternut squash here that we need to use. Sqummus?” I joke that this is part of our fall collection but I am dead serious. This turned out really nice.

Another thing the chef boyfriend wanted to make this week was our own vegetarian stuffed grape leaves.

I thought this would be incredibly time-consuming and not worth the effort.

Wrong again. Best grape leaves I have EVER had, no joke.  

I think I need to start listening to him more, what do you think?

Whoops. Did I drink all of this? Probably, it was hot! Unlike my dessert, definitely not so hot this week. The only people who bought desserts were my friends that came to visit. At first everyone LOVED my granola, so I made a new flavor this week (chocolate!) and nobody bought any. 😦 Except my best friend. Thanks heath! 🙂

Clear skies?

Market goers.

Not a lot of photos this week, what is up with that!? More next week, promise! I really wish I had a good photo of the grape leaves, I want to share them with all of you! They were so good.

But what do you think I should do about my desserts? My boyfriend tells me to make non vegan desserts because they will attract more people but he knows I am completely against that! That’s just stupid. Not only do my vegan desserts taste awesome, I am not the only vendor selling baked goods! Vegan and gluten-free desserts is what makes us unique and different from the other bakers (think 60+ vendors). Not to mention I use mainly natural sweeteners and organic flours.

Should I make bigger signs?

Should I stop making desserts?

Should I be more aggressive with my baking?

I think I like the last choice. Next week I want to do scones, muffins, and maybe sweet breads but these will only last a few days. Will it be worth it? I guess I’ll have to try it and find out.

Farmers Market recap 6

27 Jun

Hi friends!

Wow, what a crazy week! After nearly 6 days of being extremely sick, I think I’m starting to feel better! It was so weird, I felt like everyday was a new illness because it was all so random! First the flu, then a cold, then what felt like strep throat or tonsilitis, then back to the flu… it was insane. Not mention my loss of appetite, that’s always a strange one for me. I ❤ food.

Recap

Raw nut butters for sale! Only sold 2 mini. 😦

Granola

Samples

Look at all of the cans!

No, you’re a jerk. This is Scott’s jerk marinade. Oh my goodness, IT’S HOT! I actually tried it though and it was good.

Banjo band playing behind our stand. Nice music but having to scream the ingredients to our customers was not joyful.

 

The Jar Head Salsa guys are our good friends. Scott helps them with marketing and I eat the salsa.

This booth belongs to another good friend of ours. She is super talented and friendly!

I didn’t realize this at the time I took this picture but I totally know this family!

Our first attempt at making mustard. It was a hit! Although this is what broke my Vitamix (more on that later).

I love how I never have to buy soap again, I simply trade for it.

Lots of plants!

beautiful day at the market 🙂

Taking Risks

I don’t like being a negative nancy on my blog (or in real life) but things just aren’t going “great”. I’m definitely not saying things are going bad, but honestly, Scott and I are starting to worry. I guess I really wouldn’t say “worry” but more “over thinking” if you will. We spend all of our money on food to prepare for the market, it’s actually extremely risky business because we never know what to expect! But people love us. & I know in my heart that God is always good. People like what we’re doing, they love seeing our new recipes we come up with and they love getting the chance to try new food. But we’re not really making money at the Market. What do we tell customers, “hey, buy our stuff so we can pay rent and not be homeless”. That will really make them want to come back. There is no doubt in our minds that we will continue to grow each week but, can we really keep up with buying new blenders and fancy jars to make the products the customer’s want to see? We really don’t know what to do! Except pray. Pray that we will get a few catering jobs just to help us grow a little more. Give thanks that we are extremely blessed to be living in such a great country in which we are able to do things like this. Be thankful for how much we have grown. And always stay hopeful because God is always good.

& With that said, we may have a new business opportunity coming up. Fingers crossed that they call back today.

Questions of the Day: Tell me about a time that you took a risk.

DOs & DON’Ts of the Market

13 Jun

What I’ve learned in my month of being a FM vendor

Do take customer advice and make gluten-free desserts.

Don’t over do it, some people are afraid of flour-less baking.

Don’t ever make mini muffins again, they are a pain to make and most people walk up and eat them because they think they are samples.

Do pre-wrap all desserts so they KNOW they aren’t just samples.

Do let people try tofu mousse samples before you tell them it’s made with tofu.

Don’t let the kids try it, they usually prefer milk chocolate.

Do make more granola.

Don’t forget to make one to sample.

Do make ingredient cards!

Do make the perfect amount of brownies, 7 was just enough.

Don’t make signs that say, “made with Spirulina” it’s gets annoying to explain it after the 100th time.

Don’t get offended when people think the prices are too high, you know the time and money spent on the food.

Do tell them that speciality foods cost a little more, but are totally worth it.

Don’t be afraid to make “too much”  hummus, running out of food is no fun.

Do put out as many samples as you can because once they try it, they are HOOKED!

Oh, and

Do eat the leftovers for lunch.

Have a great week! ❤