Week 62

Account this week from SZ:
This week we brought the Vegan Hand Pies back, and once again, we sold out by 10 AM. The Mandel Bread seemed to go more slowly however, over-shadowed by the delicious Chocolate Peanut Butter Tartlets. RML was in fine form, running the stand single-handedly for over an hour while SZ made the delivery rounds and GV took part in the Saturday Morning Yoga at the Market. Big thanks to RML for saving our spot on the corner as well as making it back to 9th Street Bakery to help out with the transportation of the goods to the Market.

[Also, many thanks to Chef Matt of 9th Street for developing the vegan hand pie filling and to Ali R. and GV for helping with the tartlet baking Friday night.]

Week 61

I was out of town this weekend so AR, Ali R., RML, and SZ ran the baking and the stand.  Thanks guys for being so dependable and talented!

Monuts in my Gmail Ads

I'm sold!

Week 60

The product: Our vegan hand pies were a great hit, selling out by 10AM.  Chef Matt from Ninth Street Bakery really did a nice job with the filling for the hand pie; ingredients: Shredded Coconut, Onion, Bell Pepper, Corn, Black beans, Potatoes, Carrot, Peas, Kale, Garlic, Jalapeno, Coconut milk, Curry Powder, Cinnamon, Clove, Cumin, Allspice, Lemon Juice & Zest, Pepper, Flour, Shortening, Oil, Salt, Sugar, Turmeric.  The chocolate buttermilk tartlet was also a winner (HM called them, "Sinfully good").  Our rye bread sold more slowly, although I thought it was one of the best iterations we've produced -- we had about ten leftover loaves that went quickly at my workplace.  The rye was made with 40% organic rye flour from Lindley Millks, and the rest organic unbleached flour from Lindley Mills.  It featured a 3-day starter build that gave the bread a deep flavor with tangy sweet notes.  It seems that sweet breads (i.e. Challah, Babka) generally sell better than any other bread.

Our awesome customers: Shannon M., Cara, David & Anna & Isabel, Joel et al., SMG & EC & SSS & MC, Weege et al., Horst, Adam, Sara.

Our giveaway winner Shannon M. pictured with AR

The crew: Many thanks to AR, Ali. R., and GV for helping with the baking.  Big up to RML for helping with the stand -- your stand attire always draws compliments!  We did have a new volunteer this week, GV, whose ebullient presence was much appreciated -- we look forward to working together more in the future.

Wholesale: The wholesale program continues to grow.  In addition to Joe van Gogh, Respite Cafe, NOFO Raleigh, Reliable Cheese, and LOMO Market, we just delivered to Bean Traders - Homestead Market for the first time this past weekend and our tartlets will be in Bean Traders - 9th Street as of Saturday.  If you live near any of those cafes, go check them out, and tell the manager you want to compliment them on those amazing tartlets!

Early Season Honey

My neighbors Billy and Ashley tapped their six hives recently and shared with me some of the spoils. I have to say it was some of the most delicious food I've had all year. Their early batch honey is unrefined, and has an amazing balance of flowery, earthy, and spicy flavors. It is much lighter in color and flavor than the end of the season honey which (due to the heat?) is darker and the flavors are rich and intense rather than bright. The Englewood Ave. honey is like taking a walk around our neighborhood and tasting all the perennials that are currently in bloom.  Billy and Ashley managed to extract about six gallons worth from their hives, so be on the lookout for a couple of pints showing up for sale at the bakestand sometime soon.

Week 59

The product: The Shoofly Tartlets, Chili Garlic Tartlets, and Ginger Cookies were all really popular with our customers.  I look forward to doing the Shoofly Tartlets again sometime soon.

Taste Test: We did a taste test Saturday comparing Farmer's Daughter Kimchi to Ruch's Famous Kimchi (sold at our stand).  Farmer's Daughter was very competitive.  My notes were as follows: 1) Farmer's Daughter was sold unrefrigerated, meaning that it had been processed, yet when I opened it, it bubbled up like a shook soft drink -- the culture was evidently still very much alive.  This is good for flavor, but worrisome for potential spoilage. 2) Farmer's Daughter uses dried chile flake whereas AR uses whole dried chiles that are rehydrated and shredded in a processor.  The Farmer's Daughter dried chile flake unfortunately has the dusty aftertaste of herbs that have been sitting in a cabinet for too long.  3) Farmer's Daughter uses fish sauce (AR does not); while I do not find fish sauce a drawback, it should complement the flavor -- the kimchi should not (in my ideal world) taste fishy.  I would have cut this ingredient back in her recipe by 10%.  4) Farmer's Daughter uses a little sugar (Ruch's does not) which I thought rounds out the flavor nicely and takes a little bit of the edge off the heat.  Ideally, you get a little bit of natural sweet from the fermentation of the cabbage.  More interesting stuff here on balancing flavors in a condiment.

Our awesome customers: Jennifer +1; Joel+2, Marybeth and Allen, Adam, LB and her mom.

Rabbi Leah Berkowitz and her Mom

The crew: Many thanks to our crew, Ali R., AR, and RML.  Ali R. helped figure out more mysteries of the pastry sheeter this week.  AR came correct with some fruit kimchi samples that enlightened the palate-minds of our customers.  RML chipped in with set-up delivery this week when blockages due to the Running of the Bulls stranded AR from his vehicle.

Wednesday Market:  From now until he leaves town in late July, AR will be setting up Berenbaum's at the Wednesday Durham Farmer's Market.  Be on the lookout for Facebook updates on Tuesdays.