Week 48

The Product:   We tried a different version of the cinnamon, brown sugar, and raisin babka this week.  Results were pretty good.  We made effectively a crumb topping (as with a pie) that was schmeared inside the babka dough prior to its roll-up.  Next time, I might modify the recipe - the interior was not particularly full of crumbly delicious sweet chunks of sugar - just kind of like a schmear.

The hamentashen were also good.  The dough took about four or five trials in the prior two weeks, and I was pretty happy with where we got (Ingredients: Flour, Eggs, Sugar, Shortening, Salt).  The filling still needs work -- flavor was good but texture was too crumbly.  Cooking poppyseeds into a perfect paste is more difficult than I thought - it is too easy to make it either like a hard candy or like a liquid poppy sugar broth.

One of my favorite parts of doing the hamentashen is the crowd reaction.  For some, they have never seen it before.  For other's, it's "Look Mom,  it's just like Moishe's on 2nd Avenue" (literally).  One gentleman who purchased the last 10 said he had been looking all over the Triangle for hamentashen with no luck.  I was happy we made his day.

We complemented our Jewish goods with some Korean kimchi that AR has been working on.  Turned out good.  Looking forward to more pickles and fermented creations from him.

Our awesome customers: Shout outs to EC&SG&SSS, ADK, yoyo&EB, Adam S., A&A, and J&J.

Bartering : Adam, our ever reliable contact at Piedmont Biofarm, really went over and beyond the call of duty this week with some foraged Oyster mushrooms.  Delicious earthiness, full, meaty chew.  Went awesome sauteed over a burger with avocado and Gouda.

Also, Bikecoffee seems to have really found their target demographic at the DFM (we bartered a chocolate babka for 2 of their superlative coffees).  They were hustling the entire 2-hour block grinding and pouring -- the line at one point stretched fifteen-deep (more on the psychology of lines here).

The Crew:  Big up as always to RML, SZ, and AR.  Sharing sunny market days with you guys is always fantastic.  AR helped out this week with the baking and also developed the kimchi (a variant of the Wild Fermentation recipe) which was a great addition for our product line.  Big up to RG on the bike delivery route.  Also thanks to KG for stepping in for an hour with the hamentashen-forming, green heels and all!

Suprise of the weekend: Had the ribs at the Mama Jean's truck outside Fullsteam Sunday.  Very good.  Would go to their bricks and mortar on Driver St.

Following up on the DFM: We sent out a letter to the Board asking for more detail on our rejection.  I'll be curious to see what we hear.

Reliable Cheese Cheese of the Week: Ossau Iraty.