May 2021: New Sunday Market!
* Next Market Day (Kohl’s Sunset Valley): Sunday May 9th *
Adding Every Other Sunday (2d and 4th of the Month)
Both Robin and I love doing the Barton Creek Farmer’s Market on the 1st and 3d Saturdays. Now that they’ve added a Sunday market at Kohl’s in Sunset Valley (see the image below) we thought we’d participate. I really like the market’s organizers and the people - so the decision to vend was an easy one.
This also gives you the option to get your favorites each week, including those Ridiculous cookies!
Sunday Market at Kohl’s near the Berger Center
“Picnic Minis” Arriving Mid-May to Order or Now at the Market
Picnic Minis are Here!
These are just so damn cute. The idea is to bundle one or two of these with ficelles, which are like mini baguettes, and take them on a picnic or to a party. We previewed them at the market last Saturday and they sold out - but more importantly, we learned some new ideas for what to do with them. Among the examples: slicing along the length and making a gyro/hoagie type sandwich with pastrami or brisket from a market vendor; slicing from the top and making mini pimento cheese or chicken salad sandwiches; or simply eating it as-is. Our daughter, who was working with me Saturday, had a “childlike compulsion” to pick one up and take a bite out of it.
They’re literally mini White-ish breads - made exactly the same way, but 1/4th the size. We’ll have them at the markets until we can figure out how to package them and sell them online.
Experimentum
The cookout buns are baked - cooked - good - ready to go. Of course you know my penchant for making breads exactly how I like them, which doesn’t necessarily mean it’s how you’d like them, but for me, they work. They are:
Big enough to accommodate a “pub-size” burger - half pound - or a good-sized serving of chopped bbq.
Firm enough to not fall apart with a lot of messy toppings
Only lightly acidic, which works well with a rich ingredient like bbq or beef
Only 3 ingredients - guess what they are!
Not too bready
You probably were nodding right up until the last criteria but it depends on why you like a burger or bbq sandwich. For me, it’s about the meat; the bun is simply a handy vehicle to hold it all together. So it’s the supporting actor rather than trying to upstage the burger. It’s the opposite of a Phil’s Icehouse or P. Terry’s burger in that way.
In any event, I’ll have them at the market this Sunday (see above) and see how they go over before adding to the site. My suspicion is that they’ll do better online as a pre-order than ad hoc at the market.
Pesto, Caramelized Onions, Chanterelles, Garlic, Garlic, Garlic
Recipe Ideas for “The Second Crust”
Because we sell the pizza crusts in packages of two, I have received the comment, “what do I do with the second crust?” So we’re compiling recipes that we, or others, have made that aren’t the typical red sauce pizza (although there is a recipe for the most incredible red sauce).
Etc.
Oven delivery was delayed again, to August. In frustration, I jotted a quick note asking them for alternatives, but there really aren’t any to find. I do have a Plan B for going into the Fall, but it’s a low B. Sigh. Got the electrical upgraded and all ready to plug and play.