Farmers Market Report Week 7

11 years ago

This week we had perfect weather for the FM. Clear, sunny, cool in the morning with temps about 80F at noon. I knew it would be a slower traffic week, with less vacationers, especially families and many waiting for next week to come up north for the Labor Day holiday.

We did good though! I am gaining more repeat customers and David's garden is producing more. I noticed the biggest slowdown in my sugar cookies...because of the kids not being around. May replace them next week with something new. I've already made a list of fall items to try...

Cinnamon rolls continue to sell very well, none to take home. :( Pretzel rolls, raspberry crumb bars, Asiago bread all did great.

Here's some pics of this week...

Our row..

The nice gal just down from us that I have gotten to know. She has an odd combination but does well at this and about three other FM's. She uses a commercial kitchen in a church.

The corn guy was in front of us again, up on the sidewalk. He was sold out by 11:15. He charges $3.00 a bag (10 ears?) or $2.00 a half dz.

Looking down the sidewalk...

My question for everyone here is, what fall baking treats do you think I should start trying? I'd like to try continue until about mid-October, but we'll see what happens after Labor Day.

Nancy

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Comments (15)

centralcacyclist
11 years ago
What a nice day!

Pumpkin anything. Apple anything. Mini apple pies or cobblers. Pear anything. Are you still doing jams? Your carrot cake jam? Something with caramel and nuts.

E
lindac
11 years ago
Ginger cookies. How about making the Summer Tart in mini pie tins with apples...and cinnamon of course.
And when you see the weather cooling how about pumpkin soup...made from squash. You could fill styrofoam containers with hot soup and keep them hot in a picnic cooler...charge maybe $3 a bowl and hand them a plastic spoon....Lets see..32 servings for 2 gallons of soup...likely cost...$12...plus the cost of the container.
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Nancy, the peach pies look beautiful, but I'll bet they are labor intensive? Could you make a large cobbler with a top crust and maybe some struesel crumbs on top then portion out two servings in a bowl and cover with plastic wrap? Have you considered tea breads - mini loaves of lemon bread, banana bread, applesauce walnut bread, etc. could be made mid-week and would hold well in the fridge until market day. This type of bread is usually very moist and will hold longer than yeast breads. Last year my friendship starter breads sold well. The starter keeps the loaf very moist - you don't have to call the breads "friendship" or Amish Friendship as people who don't bake have probably not heard of them and might not understand the concept. And have you tried mixing up your pretzel roll dough a day or two ahead and keeping it chilled until ready to bake? Are the three large loaves the asiago bread? Does one recipe produce 3 loaves that size? I'd try making four slightly smaller loaves and price them a little less. Also, I would try making a recipe of the sugar cookies mid-week, then wrap them well with plastic wrap, put them in a zip bag or container with a lid and store them in a cool place until market day. You could make a test batch and see how they taste to you several days later. The cookies could also be frozen on the day they are made and pulled out the day before market day. Or, make the cookie dough ahead and freeze then bake the day before market day? You are getting a feel now for what sells well for you and what your customers repeatedly buy - that's good. But think about how you can begin your baking earlier in the week and try new items that can be made ahead. Do you have a flyer on the table offering to make special orders? When I did this I sold by the recipe - i.e. an entire recipe of yeast rolls or 4 loaves of my Amish bread recipe. I would offer the customer a slight discount for ordering the entire recipe and I would tell them how to freeze the breads. This way they could order ahead to be sure what they wanted was held (out of sight) for them. I have some great recipes if you want those. Teresa
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The blueberry dessert is Blueberry Betty. Linda guessed right! I'm always happy to share recipes, it's a good thing to do! I have many from this site that have become favorites over the years. The rolls are really tasty, try them, they are easy. Here's a couple of things I've learned. Be sure you grease your baking sheet, they will stick to parchment paper. I like a nice deep color and find this is one thing to bake using a convection setting, if you have that option. Watch that 30 min rise that is just before the boiling water step. I had some get over proofed and they turned out flat. Boil no longer than 15 seconds per side. Set your timer! Morton course Kosher salt is probably the best to use if you can't get pretzel salt. I ordered my pretzel salt online. KA hasn't had it recently so I had to look elsewhere. I'll leave a linky. Here are the recipes: This is the original recipe LindaC linked to. Bretzel Rolls (Bavarian Pretzel Sandwich Rolls) By NcMysteryShopper on May 25, 2006 Prep Time: 35 mins Total Time: 1 hrs 54 mins Serves: 12, Yield: 1 dozen bretzel rolls Ingredients Dough 1 1/3 cups warm water------- my tweak--- 1 cup milk and 1/2 cup water 2 tablespoons warm milk 2 1/2 teaspoons active dry yeast 1/3 cup light brown sugar 2 tablespoons butter, melted 4 cups all-purpose flour--- I use 3 cups unbleaced AP flour and 1 cup unbleached bread flour kosher salt or pretzel salt Parboiling Liquid 2 quarts cold water baking soda ( 1/2 cup)---add the soda gradually so it up and over the side of your pan Directions In a small bowl if using a bread machine, or in the bowl of a standing electric mixer fitted with a dough hook, mix a 1/3 cup of the warm water (105-115 degrees) with the yeast and let stand until foamy. Add the remaining cup of warm water along with milk, sugar & melted butter and swirl to dissolve the sugar. (If using a bread machine add mixture to bread machine at this point and continue). Add flour and mix on dough cycle or med-low speed. Remove dough from bread machine once it forms a nice a firm, pliable dough ball. Add more flour if necessary. Turn dough out onto a lightly floured table and knead for 2 minutes. Roll into a 2 foot long log and cut into 12 even pieces. Cover dough with plastic and a damp cloth and let sit for 10 minutes. Pat dough into rolls or form knots and arrange on a lightly floured surface about an inch apart and cover with lightly oiled plastic wrap. Let the pretzels rest for an additional 30 minutes. Preheat the oven to 425 degrees. Lightly oil 2 baking sheets. In a large stockpot, bring the cold water to a rolling boil and add baking soda. Drop two rolls into the boiling water and boil for no more then 30 seconds, turning once. Carefully remove with tongs or slotted spoon and hold above pot and let drain. Sprinkle lightly with salt. Repeat with the remaining rolls. Arrange rolls on the oiled baking sheets and bake on the upper and middle racks of the oven for about 8-10 minutes, or until browned all over; shift pans from top to bottom and back to front halfway through, for even baking. Let rolls cool on the baking sheets for about 5 minutes, then transfer them to a rack. Serve warm or at room temperature. BLUEBERRY BETTY 4 C bread cubes (1/2") 3/4 C melted butter 1/4 C sugar 1 tsp. cinnamon 2 C fresh or frozen blueberries 2 tbsp lemon juice 1/2 C brown sugar Toss bread cubes with butter, sugar and cinnamon Sprinkle berries with lemon juice and brown sugar. Alternate layers of bread cubes with fruit mixture, spreading evenly in a 7" X 12" baking dish. Bake in at 350F 20 to 30 min. until bubbly. Makes 6 servings. Nancy
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I can't fix the canopy without a whole new side piece so I am going this week without it. There is no FM next week because the park will be setting up for Applefest which runs through the weekend. I'll go to Applefest and try to take some pic's. It's pretty neat. Then there are only two more outside markets until we move inside. Eileen, I do have canopy stakes but they didn't hold. Other canopies blew that had weights..it's hard to be in the open area but there is only so much room up on the side walk and produce gets those spots usually. Plus there are those who have done the FM for years and I'm new. I have a friend who is in the tent rental business, if I do the FM next year, when it's outside, I'll get advice and a new canopy. Annie, jam has been selling, but slowly. I'll see what happens over the winter. There is more booths with jam than there are with the type of baked goods I do. Nancy
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lbpod
11 years ago
All I can say is: "If my local farmer's market was in that
setting, I would LIVE there". OMG !!!!!!
I would buy whatever they were selling, even if it
was 'previously enjoyed toilet paper'. I'm just sayin...
chase_gw
11 years ago
Looks like a perfect day!

Nancy, could you, or even would you, ever consider doing something like cabbage rolls for the Fall? Maybe it's not permitted.

In the fall the veggies are so cheap so I love to make...and assume then that others would love to buy....cabbage rolls, stuffed peppers and roasted red peppers.
wizardnm
Original Author
11 years ago
Eileen, yes, I'm still doing jams. Good suggestion to do carrot cake jam, I could do that now. The apples are starting but the good ones are 2-3 weeks away yet.

I think I need to look for some caramel recipes, something that doesn't require too much time...

Linda, ginger cookies also sound good. I can't do soups unless I start using a commercial kitchen...and I really want to stay at home, at least this year.

Ibpod, I had a conversation with a couple visiting from FL. They were saying just about the same thing. It was their first trip to my area. They miss the four seasons.

Sharon, I will be making cabbage rolls for myself as soon as it cools off, I love them. I think I even use your recipe. I can't do them from home to sell though. If I did them from a commercial kitchen, I would have to sell them frozen... no electricity in the park for us to use.

Keep thinking gang... I have to stick with jams and baked goods.

What about an chopped apple cookie with caramel frosting? Sound good? Any recipes?

Nancy
Gina_W
11 years ago
Apple pie jam! Individual-sized free-form apple or pear galettes, apple strudel with nuts and raisins, apple turnovers, OMG I'm on an apple roll!...
centralcacyclist
11 years ago
Chutney.

Muffins or shortbread or scones with dried cranberries (until fresh ones are in the market).

Spiced nuts. I make these: http://smittenkitchen.com/blog/2008/12/sugar-and-spice-candied-nuts/ They are addicting. I double the cinnamon, though. I've done walnuts and almonds.

Savory quick breads or muffins: onion/poppy seed, sun dried tomato/basil, parmesan/chive, walnut/rosemary/black pepper, potato/dill.
chase_gw
11 years ago
I agree apple anything would be wonderful.
kathleenca
11 years ago
Apple Brown Betty or cobbler. Oatmeal or chocolate cookies sprinkled with a few flakes of sea salt are HUGE here in southern California.

Besides apple, anything with caramel or cinnamon. Yummy.
annie1992
11 years ago
SharonCB had a good apple cookie recipe, it's at home and I'm still In Ohio, but I'll try to post when I get home if no one else does.

Annie
beachlily z9a
11 years ago
oh my heavens ... FL has four seasons: spring, summer, hurricane, winter. If they don't like that they can move.
ann_t
11 years ago
Nancy, I love your table. One stop shopping for something home baked and home grown.

You certainly can't go wrong with anything apple.

~Ann
caliloo
11 years ago
I love your table too!

What about Pumpkin Whoopee pies? THey are a little different and would certainly work in your fall theme. Smallish (or individual) Pecan Pies, Gingerbread, and have you tried your amazing Banana Bread there yet?

Glad you are having such great success

Alexa
chase_gw
11 years ago
Nancy, this is actually your recipe and I love to make it in the Fall.

You could cut into 3 packages of 6 rolls each.

Here is a link that might be useful: Apple Rolls
bcskye
11 years ago
A little late, but how about this recipe:

Apple Cookies

1 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1 tsp. ground cloves
1/2 tsp. freshly ground nutmeg
2 c. flour
1/2 c. butter
1 1/3 c. brown sugar
1 egg
1 c. chopped nuts
1 c. chopped apples
1/4 c. milk or apple juice
Glaze: 1 1/2 c. confectioners sugar, 1 T. soft butter, 2 1/2 T. cream or milk, 1/4 tsp. vanilla

In large mixing bowl, cream butter, sugar and egg. Mix flour, spices salt and soda and add alternately with juice or milk to creamed mixture. Fold in nuts and chopped apple. Drop by teaspoonful on greased baking sheet. Bake 400 degrees 11 min. or at 375 14 min. Cool and apply glaze.
It was posted by dottieq on a cookie thread some time ago. I'm thinking about making some for my church's Applefest and making the glaze a maple or caramel glaze.

Farmers Market Report Week 7

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