Farmers Markets

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Re: Farmers Markets

Postby welsh wizard » Thu Mar 03, 2016 12:32 pm

Hi Ruralidle

No we couldnt go to £3.99 as it fudges up the system. Nearly all the people I get to work for me basically find it very difficult to add up...seriously! Older workers are no problem as they learnt to count properly but the younger ones not so. So all my food and drink is to 50p or a £1 for ease of calculation. My "on cost" ie tray, fork, serviette is c31p salad works out at c30p and dont get me on stand cost.........now paying c£350 for two days!
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Re: Farmers Markets

Postby Ruralidle » Thu Mar 03, 2016 1:06 pm

Ouch. Pitch fees are steep!!! I know what you mean about the young folk, they need a calculator/phone to add 2+2 and still they get 22 :) . On that basis, I think your suggestion is most reasonable in fact if customers understood the cost base they would probably be prepared to pay a bit more - but who knows?
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Re: Farmers Markets

Postby wheels » Thu Mar 03, 2016 4:10 pm

Price is somewhat dependent on location. I assume, given the pitch price, that this is for a show of some sort? If so, I doubt that there'll be much under a fiver, so £4.50 should see you sell out.

Phil
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Re: Farmers Markets

Postby welsh wizard » Mon Apr 11, 2016 10:42 am

Yet another mad idea, but would welcome your input. As you know I make 100% steak burgers for my shows and always on the lookout for different ideas. I wondered if a plainer made burger served with smoked salmon topping like a surf and turf (ish) may be of interest. Personally I wouldn't go for it, but it would be unusual........or just too much on the edge............?

Cheers WW

Ps the wife thinks I have lost it...................
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Re: Farmers Markets

Postby Ruralidle » Mon Apr 11, 2016 10:58 am

I like both burgers and smoked salmon, but I'm not convinced about together. I doubt that I would buy one.
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Re: Farmers Markets

Postby wheels » Mon Apr 11, 2016 3:53 pm

It sounds revolting, so it may sell well! :lol:

Now, some form of salmon/fish burger/cake, maybe incorporating or topped with smoked salmon, may have some mileage?

Phil
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Re: Farmers Markets

Postby welsh wizard » Tue Apr 12, 2016 6:51 am

Hi Wheels / Ruralidle

I have tried making a smoked fish burger with mashed potato etc but they are too fragile for the job unfortunately. Also the cross flavour of a burger to a fish cake is not good on the griddle. Ah well wife is right again...................

Next try, using a local chorizo topping to the burger...............now I would buy that!

Cheers WW
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Re: Farmers Markets

Postby kil2k » Thu Jul 21, 2016 6:40 am

Hi WW. My current favorite butcher makes a Chilli & Chorizo burger by pressing them into the burger as they're formed. Looks great, and tastes even better

Image
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Re: Farmers Markets

Postby welsh wizard » Wed Sep 21, 2016 10:25 am

Just stood in the kitchen making a batch of meat balls up for FM. Franco gave me this recipe a while ago and trust me it is well worth a try. I personally put garlic in it and make double the quantity of tomato sauce. Give it a go.......it really is good
Authentic Italian meatballs in rich tomato sauce

Ingredients

For the meat balls.

1 kg minced fatty pork
1 large teaspoon fennel seeds
1 teaspoon salt
1 teaspoon sugar
1 large teaspoon ground black pepper
handful of rusk or dried breadcrumbs
teaspoon dried oreagano
teaspoon dried basil


Mixed all the ingredients together and form golf ball sized meatballs.
Fry gently until they have started to colour then remove and finish cooking them in the tomato sauce for around 30 mins on a low heat.

cheers WW
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Re: Farmers Markets

Postby wheels » Wed Sep 21, 2016 12:25 pm

Nice recipe WW, thanks for posting it.

Phil
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Re: Farmers Markets

Postby welsh wizard » Sun Nov 13, 2016 11:29 pm

Ideas?

This year on Ludlow market we are having "tinsel Tuesdays" on the last two Tuesdays in the lead up to Christmas. I Have been asked to provide the hot food for the markets. It has to be seasonal and easy to cook up on the griddle. I was thinking along the lines of frying up some pheasant breasts with chorizo and putting it in a bun with some salad, raw red onion and a dollop of homemade coleslaw........any ideas out there????????

cheers WW......... :drool:
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Re: Farmers Markets

Postby wheels » Sun Nov 13, 2016 11:37 pm

That's great grub WW. But not what immediately smacks of Christmas to me.

So, you've got a griddle. What size? What numbers are we looking at? I'm assuming a large griddle and massive numbers? It's Ludlow after all.

Are there other food outlets? Or, are you the sole supplier?

What are the other options bread-wise?

Phil
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Re: Farmers Markets

Postby BriCan » Sun Nov 13, 2016 11:47 pm

Christmas bacon ?
But what do I know
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Re: Farmers Markets

Postby welsh wizard » Mon Nov 14, 2016 12:16 am

Christmas Bacon......interesting, do you have a recipe for that please?

Not too sure on numbers but I have griddles from 10ft to 18 inches in width so cooking area is not a problem. I think I am the only vendor for hot food. I already have planned hot game sausage rolls with cranberry, orange and walnuts and a winter soup, but looking for quick griddle ideas. Game is seasonal hence pheasant but open to other suggestions. Did think about some German sausages as well. Bread shops abound in Ludlow so no issue on breads.

Cheers WW
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Re: Farmers Markets

Postby wheels » Mon Nov 14, 2016 12:20 am

Is pheasant the easiest for you WW? From a cost/return point of view?

Phil
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