The last official market is upon us! I'm not feeling too nostalgic or sentimental quite yet, as we have four holiday markets to go, and I envision myself shivering beneath my tent for most of them. One of the many wonderful things about the market--it takes you out of your comfort zone in more ways than one!
Just to be clear, I will be at all four holiday markets. The first is on December first, and then they follow for three weeks after that. The markets run from noon to 7 p.m., and vendors begin setting up in the morning at around 10 a.m. You can expect many of the Little Blue baked goods you know and love in addition to some showstoppers for gifts and stocking stuffers.
I just made my annual batch of fruitcakes, which will be available at the holiday markets. They are absolutely packed with fruit and nuts--figs, raisins, dates, dried plums, cherries, pecans, and hazelnuts. I will be brushing them with spiced rum for the next couple weeks, and then they will be wrapped in rum-soaked cheesecloth. This week I also unwrapped a fruitcake that I made last November and have been aging in the back of my fridge ever since. It's perfectly moist and boozy and no worse for wear. I will have this well-aged fruitcake at my booth for sampling--I used the same recipe this year.
I will also have "Baker's Bundles" for sale as stocking stuffers--a bottle of my double-strength vanilla, vanilla sugar, and a few vanilla beans all tucked into a wooden berry basket. I will also have a selection of unique candies (my espresso pumpkin seed brittle being one of them) and cookies.
Now for this week's offerings:
--Cheddar Scallion Biscuits--$3 (Colvin Family Farm scallions; Cruze Farm buttermilk)
--Lemon-Blueberry Scones--$3 (Cruze Farm buttermilk)
--Butternut-Sage Scones With Walnuts--$3 (Terraced Gardens Farm butternut squash; Cruze Farm buttermilk)
--Green Eggs and Ham Quiche--$5 (all-butter pastry crust; arugula pesto feat. Colvin Family Farm arugula; prosciutto)
--Cranberry and Roasted Pear Tarts--$5 (all-butter pastry crust; Asian pears)
--Plain, Dark Chocolate, Ham and Cheese, and Almond-Filled Croissants--$3, $4, and $5
--10-Grain Pumpkin Cinnamon Rolls--$4 (Musick Mountain Farm pumpkin)
--Rosewater and Black Sesame Shortbread--$2/bag
--Grasshopper Sandwich Cookies--$2 (crisp dark chocolate cookies; peppermint buttercream)
--Dark Chocolate Cacao Nib Loaves--$5 (Dutch-process cocoa powder, cacao nibs, spiced syrup)
--Seeded Granola--$7/ 12 oz (pumpkin, sesame, and sunflower seeds, cacao nibs, walnuts, organic oats, organic local sorghum syrup, maple syrup, olive oil)
--Double-Strength Vanilla Extract--$8/ 4 oz (Bacardi 151 and Tahitian vanilla beans)
* I have several spots still open for my intro to pie and pastry class this Sunday. If you're interested in attending, please let me know at petitbleu88 (at) gmail (dot) com. The class is from 10 a.m. to 2 p.m. and includes a light breakfast and lunch, four hours of hands-on instruction, a booklet of tips and recipes, and a pie to take home. Cost is $65 per person.
Thursday, November 15, 2012
Thursday, November 8, 2012
Market Square Farmer's Market 11/10/12
In my not so distant past, I worked on a goat farm in western NC. Over the course of three and a half years, I learned how to make many different kinds of cheese, how to milk, feed, and care for goats, and the nebulous art of working a farmer's market.
Market day was always my favorite, because it not only meant that I could represent a business I cared very much about, I got a chance to talk about my product nonstop with customers for a good four hours. I answered questions, responded to concerns, and generally met a lot of really wonderful people.
When I decided that I wanted to start my baking business here in Knoxville, I knew from the start that it would be a farmer's market business. Of course, there are practical reasons for this--not having to rent a storefront, getting to test the waters to see if what I bake will sell in the first place, and being able to work another job in addition to the bakery are just a few of those reasons.
But really, one of the most compelling reasons for my choice is the people. Unlike a lot of business owners, I get to see my customers face to face every Saturday. If you have a concern or a question, I can answer you on the spot. If you have a complaint, I don't get to hide behind employees or a customer service department. I know that I have to answer for any item I sell, and as a result, I stand behind my products.
The best part, though, is that I get to meet some really fabulous people. I can learn your names, see your children (and dogs as the case may be), and figure out what your favorites are. It's not quite "friendship," but it's certainly more meaningful than your average customer service interaction.
Now that the market season is winding down, I just wanted to say thank you to all of you. You have made my first year awesome and totally worthwhile, and I want you to know that seeing many of you every week and some of you fairly often is a bright spot in my week. It makes all the hard work worth it. Thank you.
--Cheddar Scallion Biscuits--$3 (Cruze Dairy buttermilk, Vermont white cheddar)
--Cranberry White Chocolate Scones--$3 (Cruze Dairy Buttermilk)
--Roasted Tomato and Arugula Pesto Scones--$3 (Colvin Family Farm arugula)
--Mushroom and Brie Quiches--$5 (Cage-free eggs)
--Vegan Pumpkin Brûlée Tarts--$5 (Musick Mountain Farm pumpkin)
--Plain, Dark Chocolate, Ham and Cheese, and Almond Croissants--$3, $4, and $5 respectively (all butter)
--10-Grain Masala Spice Cinnamon Rolls*--$4
--Vanilla Rooibos Shortbread--$2/bag (real vanilla beans, rooibos tea, lavender, and rose petals)
--Spicy Ginger Sandwich Cookies--$2/ea. (powdered, fresh, and candied ginger)
--Seeded Granola--$7/12 oz. (Doubletree Farms sorghum)
--Vanilla Extract--$8/4 oz. (Madagascar vanilla beans, high-proof rum)
*Whole grain wheat, whole grain rye, corn grits, whole grain triticale, whole grain oats, soy beans (for added protein), whole grain millet, barley, whole grain brown rice, oat bran, and flaxseed meal.
Market day was always my favorite, because it not only meant that I could represent a business I cared very much about, I got a chance to talk about my product nonstop with customers for a good four hours. I answered questions, responded to concerns, and generally met a lot of really wonderful people.
When I decided that I wanted to start my baking business here in Knoxville, I knew from the start that it would be a farmer's market business. Of course, there are practical reasons for this--not having to rent a storefront, getting to test the waters to see if what I bake will sell in the first place, and being able to work another job in addition to the bakery are just a few of those reasons.
But really, one of the most compelling reasons for my choice is the people. Unlike a lot of business owners, I get to see my customers face to face every Saturday. If you have a concern or a question, I can answer you on the spot. If you have a complaint, I don't get to hide behind employees or a customer service department. I know that I have to answer for any item I sell, and as a result, I stand behind my products.
The best part, though, is that I get to meet some really fabulous people. I can learn your names, see your children (and dogs as the case may be), and figure out what your favorites are. It's not quite "friendship," but it's certainly more meaningful than your average customer service interaction.
Now that the market season is winding down, I just wanted to say thank you to all of you. You have made my first year awesome and totally worthwhile, and I want you to know that seeing many of you every week and some of you fairly often is a bright spot in my week. It makes all the hard work worth it. Thank you.
--Cheddar Scallion Biscuits--$3 (Cruze Dairy buttermilk, Vermont white cheddar)
--Cranberry White Chocolate Scones--$3 (Cruze Dairy Buttermilk)
--Roasted Tomato and Arugula Pesto Scones--$3 (Colvin Family Farm arugula)
--Mushroom and Brie Quiches--$5 (Cage-free eggs)
--Vegan Pumpkin Brûlée Tarts--$5 (Musick Mountain Farm pumpkin)
--Plain, Dark Chocolate, Ham and Cheese, and Almond Croissants--$3, $4, and $5 respectively (all butter)
--10-Grain Masala Spice Cinnamon Rolls*--$4
--Vanilla Rooibos Shortbread--$2/bag (real vanilla beans, rooibos tea, lavender, and rose petals)
--Spicy Ginger Sandwich Cookies--$2/ea. (powdered, fresh, and candied ginger)
--Seeded Granola--$7/12 oz. (Doubletree Farms sorghum)
--Vanilla Extract--$8/4 oz. (Madagascar vanilla beans, high-proof rum)
*Whole grain wheat, whole grain rye, corn grits, whole grain triticale, whole grain oats, soy beans (for added protein), whole grain millet, barley, whole grain brown rice, oat bran, and flaxseed meal.
Thursday, November 1, 2012
Market Square Farmer's Market 11/3/12
November! Month of cranberries and dry turkey, you're finally here! I would be lying if I said I didn't have a soft spot for deep autumn and almost everything that comes with it--the crinkly sound of dry leaves (and getting to use the leaf blower--so cool), a really good excuse to make a hot toddy, and pulling all my musty sweaters and scarves down from storage. Very pale people of Scotch-Irish descent are just not made for 90+ degree days. Fall is a welcome friend.
I also find myself getting hungrier as the days grow shorter and colder. Whether it's a hibernation complex or just a primordial craving to fatten up before darkest winter, I have been perfectly ravenous. With any luck, some of you will come to market perfectly ravenous, too, as I'm baking my heart out tomorrow to bring you some really delicious and highly fattening goods (um...but all the calories get canceled out because I bake with love?).
I missed you all last weekend, but it was a necessary errand. In addition to attending the Southeastern Animal Fiber Fair where I purchased my very first raw fleece (the idea being that, once I get over how intimidating the thing is, I'll turn it into yarn), I also stopped by the farm of an old friend for the ingredient that makes my granola delicious: sorghum syrup.
For those unfamiliar with this product, sorghum is a thick, dark syrup (not unlike molasses, but without the bitter notes) made from the juice of sorghum cane, a relative of sugar cane. The juice is pressed out of the cane and boiled for hours and hours (like maple syrup) until it caramelizes. Sorghum syrup is traditionally made in the South, as sorghum cane grows well here, and the farm I buy my sorghum from still uses draft horses to mill the cane. They also boil their syrup over a wood fire.
All the syrup I've been able to find from Tennessee cane processors is much, much lighter than the sorghum I get from Doubletree Farms (located in Madison County, NC). Doubletree's method of boiling the syrup over a wood fire produces a deeply caramelized syrup, whereas the Tennessee producers I've found use steam. Steam processing produces a very light, almost honey-like syrup. Unfortunately, while this syrup is perfectly fine for drizzling over biscuits and such, the darker stuff is what I need to make my granola. There's just no way around it. So, I've stocked up on the good stuff again and can continue making granola that's up to my standards.
Mini Pecan Pies in a Whole Wheat Crust--$5 (corn syrup-free!)
Quiche With Leeks and Butternut Squash--$5 (butternut squash from Terraced Gardens Farm)
Pumpkin and White Chocolate Scones--$3 (pumpkin from Musick Mountain Farm)
BCT Scones (bacon, chard, and roasted tomatoes)--$3 (Benton's bacon, organic chard from my garden)
Croissants (plain, dark chocolate, ham and cheese, almond)--$3, $4, $5 and $5, respectively
10-Grain Pumpkin Cinnamon Rolls--$4 (pumpkin from Musick Mountain Farm)
Grasshopper Sandwich Cookies--$2
Earl Grey Shortbreads--$2/bag
Cheddar Scallion Biscuits--$3 (Cruze Farm buttermilk)
Walnut Spelt Muffins--$3 (organic spelt flour, Cruze Farm Buttermilk)
Seeded Granola--$7/ 12 oz (Doubletree Farms sorghum syrup)
Double-Strength Vanilla Extract--$8/ 4 oz
P.S. Please let me know if you'd like to pre-order fruitcakes. My fruitcakes are absolutely packed with fruit and nuts and are soaked with rum or bourbon before being aged for a month. Nothing like store-bought fruitcakes with those weird red and green pseudo-fruits! I will be making mini fruitcakes for $10 apiece (like I said--packed with fruit and nuts--I spare no expense for this once-a-year luxury). I will have some available at the holiday markets in December, but if you'd like to reserve a few, please let me know!
I also find myself getting hungrier as the days grow shorter and colder. Whether it's a hibernation complex or just a primordial craving to fatten up before darkest winter, I have been perfectly ravenous. With any luck, some of you will come to market perfectly ravenous, too, as I'm baking my heart out tomorrow to bring you some really delicious and highly fattening goods (um...but all the calories get canceled out because I bake with love?).
I missed you all last weekend, but it was a necessary errand. In addition to attending the Southeastern Animal Fiber Fair where I purchased my very first raw fleece (the idea being that, once I get over how intimidating the thing is, I'll turn it into yarn), I also stopped by the farm of an old friend for the ingredient that makes my granola delicious: sorghum syrup.
For those unfamiliar with this product, sorghum is a thick, dark syrup (not unlike molasses, but without the bitter notes) made from the juice of sorghum cane, a relative of sugar cane. The juice is pressed out of the cane and boiled for hours and hours (like maple syrup) until it caramelizes. Sorghum syrup is traditionally made in the South, as sorghum cane grows well here, and the farm I buy my sorghum from still uses draft horses to mill the cane. They also boil their syrup over a wood fire.
All the syrup I've been able to find from Tennessee cane processors is much, much lighter than the sorghum I get from Doubletree Farms (located in Madison County, NC). Doubletree's method of boiling the syrup over a wood fire produces a deeply caramelized syrup, whereas the Tennessee producers I've found use steam. Steam processing produces a very light, almost honey-like syrup. Unfortunately, while this syrup is perfectly fine for drizzling over biscuits and such, the darker stuff is what I need to make my granola. There's just no way around it. So, I've stocked up on the good stuff again and can continue making granola that's up to my standards.
Mini Pecan Pies in a Whole Wheat Crust--$5 (corn syrup-free!)
Quiche With Leeks and Butternut Squash--$5 (butternut squash from Terraced Gardens Farm)
Pumpkin and White Chocolate Scones--$3 (pumpkin from Musick Mountain Farm)
BCT Scones (bacon, chard, and roasted tomatoes)--$3 (Benton's bacon, organic chard from my garden)
Croissants (plain, dark chocolate, ham and cheese, almond)--$3, $4, $5 and $5, respectively
10-Grain Pumpkin Cinnamon Rolls--$4 (pumpkin from Musick Mountain Farm)
Grasshopper Sandwich Cookies--$2
Earl Grey Shortbreads--$2/bag
Cheddar Scallion Biscuits--$3 (Cruze Farm buttermilk)
Walnut Spelt Muffins--$3 (organic spelt flour, Cruze Farm Buttermilk)
Seeded Granola--$7/ 12 oz (Doubletree Farms sorghum syrup)
Double-Strength Vanilla Extract--$8/ 4 oz
P.S. Please let me know if you'd like to pre-order fruitcakes. My fruitcakes are absolutely packed with fruit and nuts and are soaked with rum or bourbon before being aged for a month. Nothing like store-bought fruitcakes with those weird red and green pseudo-fruits! I will be making mini fruitcakes for $10 apiece (like I said--packed with fruit and nuts--I spare no expense for this once-a-year luxury). I will have some available at the holiday markets in December, but if you'd like to reserve a few, please let me know!
Thursday, October 25, 2012
Market Square 10/27/12
Hi folks! Just a quick note to let you know that I will not be at the market this weekend. Doing a little recreating just over the mountain in Asheville. I'll miss you! See you next weekend.
Thursday, October 18, 2012
Market Square Farmer's Market 10/20/12
I'm back...again! Please pardon last week's absence. John and I were on a business trip to St. Louis, but, thankfully, we're home, and I'm gearing up for an awesome Saturday market. So far, the weather promises to be sunny and cool, so get out your cardigans and grab a croissant or two!
Cheddar Scallion Biscuits--$3
Apple-Cardamom Scones--$3
Butternut Squash and Blue Cheese Scones--$3
Croissants (plain, chocolate, ham and cheese, and almond-filled)--$3, $4, $5 and $5 respectively
Lemon Poppyseed Shortbread--$2/bag
Oatmeal Creme Sandwich Cookies--$2.50
Rise and Shine Muffins (carrot, apple, ginger, golden raisins)--$3
Quiche With Greens and Shallots--$5
Almond-Apple Tarts--$5
10-Grain Cinnamon Rolls (with golden raisins and walnuts)--$4
Seeded Granola--$7/12 oz
As an aside, my computer is on the fritz this week, and until the lovely Apple store folks get it back to me, I will not have my label templates. I will try to have some paper labels available if anyone wants to see my ingredient lists
Cheddar Scallion Biscuits--$3
Apple-Cardamom Scones--$3
Butternut Squash and Blue Cheese Scones--$3
Croissants (plain, chocolate, ham and cheese, and almond-filled)--$3, $4, $5 and $5 respectively
Lemon Poppyseed Shortbread--$2/bag
Oatmeal Creme Sandwich Cookies--$2.50
Rise and Shine Muffins (carrot, apple, ginger, golden raisins)--$3
Quiche With Greens and Shallots--$5
Almond-Apple Tarts--$5
10-Grain Cinnamon Rolls (with golden raisins and walnuts)--$4
Seeded Granola--$7/12 oz
As an aside, my computer is on the fritz this week, and until the lovely Apple store folks get it back to me, I will not have my label templates. I will try to have some paper labels available if anyone wants to see my ingredient lists
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