My own farmer's market booth...
Out of the blue, my husband is completely on board with leasing a permanent (indoor) booth at Findlay Market. I won't open until mid-Spring, but I'd love some ideas on what to serve.
Weekday traffic is mainly chefs, local residents and the lunch crowd. It's near downtown so a lot of local residents shop there daily in lieu of taking the bus to the grocery store and lugging groceries back.
The indoor booths come equipped with a small kitchen, freezer space, hot and/or cold display.
I would like to offer prepared foods that compliment the meat and produce that is already available there. Deli-style, so you could eat a small portion there, or take it home. I am also a professional baker, so I would have pastries and desserts as well. Thoughts? Suggestions?
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23 Comments:
i'd go scout out what's already available at that market and try to fill in what they're lacking. research first-and talk to people shopping there to get their opinions on what's missing. i'm excited for you!
gastronomeg at 12:10PM on 08/06/09
That's really great! Congrats! Perhaps a great array of teas, I sugest. But yes, fill out the gaps; go see what the near booths have and need. Keep the bakery idea if possible, it always gets me in, even if just to see.
mtgall at 12:19PM on 08/06/09
Congratulations!
At the market a few minutes from our place (that we don't go to :P), there are ~15 vendors who sell cakes, pastries, pasties, shepherd's pie, crepes, pastas, etc.
Here's a list of the vendors that may give you an idea, if you're interested:
http://www.westsidemarket.org/vendors.aspx
Cassaendra at 12:36PM on 08/06/09
Great - thanks! There are a lot of weekend-only vendors outside who sell baked goods, but they don't utilize seasonal ingredients. Ideally, I'd like to form relationships with the produce vendors and feature their products in my baked goods (especially the damaged stuff that tastes fine, just doesn't sell as well!)
Also, there is a real lack of vegetarian options (that could also serve as sides for the delicious meat available) When we take our vegetarian son he always has to get a soggy spanokopita or just eat dessert :)
sherrycakes at 12:44PM on 08/06/09
I don't have any experience in selling stuff. But as a buyer, here are my thoughts. Its better if you sell a few items that are really good that you are known for. I agree with the other posters that you should find out what other vendors are selling, and find yourself a special niche.
As for prepared foods, when you say "deli style" what do you mean? Are you selling sandwiches? or salads or something? Offer foods that are easy to eat while people are shopping. Meaning, not too messy, or something that can be eaten one-handed? Are there seating areas?
I hope it works out!
engmcmuffin at 1:31PM on 08/06/09
There are lots of tables and chairs indoors...I am thinking I'll have a weekday and weekend menu. During the week it's mainly local residents doing grocery shopping and the lunch crowd. Weekends it's crazy busy, very crowded.
By deli I mean some soups, salads and entrees that can be eaten there or taken home in varying quantities (pint, quarts, etc.) like a pesto/pasta/feta salad with cherry tomatoes, cajun chicken with lemon couscous, wild mushroom lasagna.
So many options! I'm considering hitting some autumn/winter festivals to test out the dishes.
sherrycakes at 1:47PM on 08/06/09
Hi Sherrycakes,
I live in Cincy, frequent Findlay often and even remember it from before its recent makeover. I think that is thrilling that you are going to be opening a booth, congratulations! There is too much empty space there even now!
It seems to me that there are quite a few stalls that are doing pre-cooked foods for sale, enough to the point that it is beginning to resemble a mall food-court in some spots. I think that the key to doing it well is to specialize; pick out your niche and do it well. I think that the places that try to be everything for everyone are doomed to fail.
Ernie Diamond at 3:11PM on 08/06/09
Agree that a few items done well that you become known for is a great idea. Something that can be eaten on the fly, but also taken home for a meal. Good hot or room temperature. How about spanikopita and adventurous variations?
lemonfair at 3:26PM on 08/06/09
Various gripes on current stands:
Don't have too much variety. My local market has a stand with prepared food from every culture, for every dietary need, and all of it is 'pretty ok'. Figure out what you do best and stick to those.
Sample away! And keep samples at the appropriate temperatures, even if it means handing out single servings yourself from a pot. I recently had an hour old sample of a chicken tortilla that had congealed into a layer of break, and a layer of fat.
michichan at 3:26PM on 08/06/09
Oops, I see you already said eaten there or take home. A wild mushroom/cheese mix would be a great spanikopita syle filling. Makes my mouth water.
lemonfair at 3:28PM on 08/06/09
I agree, there is a lot of pre-cooked food. But it doesn't seem to have any emphasis on being healthy or from local sources. I would like to use local whenever possible and base my dishes on what is in season - blueberry limoncello tarts, heirloom tomato tarts, a thai salad I get asked for a lot, chicken chile rellanos, etc.
Lemonfair - we love spanokopita, that's a great idea!
I'd love to do truffles but am afraid that it's too high of a price point.
sherrycakes at 4:29PM on 08/06/09
Empanadas or Cornish Pasties are great lunch food and would be a good way to showcase your pastry skills.
yayfood at 4:36PM on 08/06/09
Your audience will probably be more sophisticated than average. Don't serve things that are easy for them to make at home or aren't much better than what they can get at nearby restaurants or bakeries. Don't have too many vegeterian items. If you're going to serve soup, consider making the stock from actual chickens or from fresh beef or pieces of veal. People will notice the difference and come back.
Examples of stands selling prepared foods I would like to see at my greenmarket ( I live in New York):
1. Mexican only- chile rellenos, chicken tortilla soup, a pulled pork taco, tamales, mexican wedding cookies
2. Seasonal ice cream or gelato
3. British puddings ready made, to go with custard (eg treacle pudding, summer pudding, bread pudding lemon sussex, sticky toffee, rice puddings,etc...), available in small sizes, big sizes.
Ortolan at 5:37PM on 08/06/09
i have a prepared foods table at a market -- and i usually make up batches of salads -- i.e. organic chickpeas with tomatoes, cukes and mint, pasta with local organic mushrooms, cucumber dill salad, potato salad, and many, many more creative salads that i do. i only use local veggies and then supplement the salad with organic beans or grains. i sell pint size or quart size containers (chinese food style cartons) and offer forks and napkins for those wanting to eat at the market. i serve everything out of a 20 x 12 clear plastic tray with dome covers (open on one side to serve from).... every week i have two or three steady items and then the other 3-4 dishes vary. it keeps people coming back to see "what do you have today"... kind of thing. i also sell pesto's and fritattas and homemade tomato sauce .... and anything that i can muster up..... i'm outside and i have a tent - your set up sounds deluxe! i say go for it, start slow and add on.
its fun. i love it. i have steady customers and this is my third season. you have to love people and love to work hard....
pooch at 8:07PM on 08/06/09
I think I've found a mentor :)
sherrycakes at 9:41PM on 08/06/09
@sherrycakes - i'll be happy to share my experience with you.... i am doing two markets this season, i started with three but had to drop out because it was too much and too far away....
pooch at 10:00PM on 08/06/09
Pooch,
If you don't mind letting me know, who makes the 20x12 trays that you use? Cambro? Do they maintain cold/hot temperatures?
Do you have any issues with the health dept. and acidic products? I'd love to sell tomato sauces, but only have catering experience, not retail of any kind.
I love people and selling. The chance to set my own menu without running a restaurant is very exciting to me!
sherrycakes at 10:00PM on 08/06/09
sherrycakes - you can find this stuff at restaurant supply stores.... or if you have a sam's club -- they also carry it. i have a good restaurant supply in my area, if i need something they can usually find it in a catalog and order it from me. yes, cambro is one brand name.... i bought a really expensive insulated tray ($100) and it's really not that great.... i find the clear plastic bins with ice paks underneath work just fine.
i have a food processing license and function out of a small commercial kitchen. i would start with the market manager and see what will be required of you. you may have to submit a list of foods for approval....
since you have a little kitchen at your disposal, perhaps it is already approved by the BOH. the market people will help you out ... and the dept. of health is also actually pretty helpful as well.
it seems like a lot of details -- check out the other food crafters and see what they're doing and then do something different. as far as selling sauces, soups or whatever - i do a big pot full and then portion it out
into plastic pints or quarts. check the BOH for labelling requirements in your area.
you have lots of time to do your homework.... walk the market, watch and ask questions .... visit other markets also -- get ideas. and then apply your own creativity ... i agree, it's a great way to do your own thing without running a restaurant (i know, i had 3 food establishments in my lifetime and it's a lot of work and STRESS!) i love the gypsy life now.
pooch at 10:27PM on 08/06/09
I'm so excited. I love catering, but you always have to make what the client wants, when you know you have some great dishes that need to be "tasted" to get excited about.
I'm so encouraged that you have an outdoor booth...if I do that I might be able to make a few a weekends this year. The only equipment I'm really familiar with are the 'hotboxes' I use for catering, so I'm going to to look for what you're talking about at the restaurant supply locally.
I've toured the market, and have talked to the manager. She loves the ideas of doing sides, vegetarian entrees, soups and salads. They also need more desserts and breads. I have a great contact with someone who does artisan breads for restaurants, and will let me sell them & use them in my food (the croissants are delicious!).
sherrycakes at 7:44AM on 08/07/09
are those "hot boxes" insulated food carriers or do you have to put a sterno in them? because if you chill them down they keep food cold as well. that's what i'm using to transport my 20x12 trays.... each one can hold at least three or more (depending on the height of the tray, i use 4-6 inch size) ....
well looks like you're on your way -- keep me posted.... i'm always checking the SE site at least once a day -- more when i'm off season....
pooch at 9:45AM on 08/07/09
Pastie/calzone/puff pastry/empanada style "pockets" to grab and go.
Offer different fillings including traditonal ones. Something like a mushroom filling, or spinach-feta-dill, broccoli-brown rice-cheese, spinach-artichoke-parmesan. All can be prepped ahead, then chilled or frozen. Bake as needed.
Another idea would be foods on a stick. Fruit kebabs, grilled meat kebobs, shrimp kebabs, satays, etc. Serve with rice. and dipping sauces.
Or do rice bowls, allowing people to choose from various broths, premade toppings, both hot and cold and condiments.
Or do a theme- like honey, choclate (for example only-- use your imagination)....honey roasted ham, chicken, honey baked goods, drinks. Chocolate...well, you know--everything.
As others have offered as good advice, scout the markets and survey attendees to discover your niche. One thing that sticks out in my mind is there is not enough variety and options for vegetarian and vegan foods. available.
CJ McD at 10:00AM on 08/07/09
A tamale stand- pork, beef or chicken. Fruit or choclate filled too.
A chili stand- vegetarian, beef and beans, Texas Red, chicken chili.
Serve with corn bread or packaged crackers.
Make rolly-poly style wraps (sandwich wraps in a tortilla or flat bread).
Offer a variety of fillings (tuna salad, hummus, chicken salad, black bean and corn salad), sliced meats, cheeses, fresh vegetables (sliced peppers, cucumbers, onion, lettuce, etc.) and condiments/sauces (siracha, mayo, italian dressing, oil and vinegar, mustard, ketchup, ranch dressing, etc.).
Basically, if I'm in a market at lunch, I want things to grab and eat in hand for lunch or take as carry-out to eat at home after work.
CJ McD at 10:12AM on 08/07/09
Thank you, everyone. This has been so helpful. My husband and friends have a hard-time relating to these topics :).
CJ McD: To be honest, when I originally read your post about a 'theme' I brushed it off, thinking it would be too limiting. More and more, I am loving the focus it would bring (which is a problem for me). What about lemon? I already use it in everything - and can sell lemon curd, confit, confiture, and dressings. My most-requested cake, by far, is the limoncello cake I make for weddings and special events. Hmmm...it's something to think about. I hate to exclude chocolate, though! Maybe a citrus-theme.
sherrycakes at 3:46PM on 08/07/09