My baking production has gotten so big, I've called in backup. My mom has come over for the last two Fridays to help with market day preperations. She serves as zucchini chopper, dish washer, counter cleaner and wine glass filler upper :) I was actually done with 30 loaves of bread by 10pm Friday night. That's insanity and I couldn't have done it without her. We were even able to attend a birthday bash that evening because I was done so early. Thank you Mary Fisher!!
I've definately nailed down the routine. At 5:20 on Friday afternoon, my home kitchen transforms into a commercial bakery. I prepare 12 recipes of carrot cranberry in two seperate batches (six recipes per batch) in my giant aluminium mixing bowls. I use the same recipe for carrot cranberry as I do for zucchini, I just substitute the carrots for zucchini and cranberries for walnuts. Zucchini bread is one of my newest additions following multiple requests. I wish I had made it earlier in the summer, because now the price of zucchini is climbing and I can't afford to make it much longer. It's definately a seasonal recipe.
I also added a wheat multigrain to my menu. It sold very well and I think I will continue to rotate it with the potato oatmeal so my "Oat Lovers" always have an option. I had trouble in the past finding wheat flour in bulk (Publix only carries a 5 lb. bag and Sam's doesn't carry it at all) but last week I found it at Cheney Brothers in a 50 lb. bag! I'm set for a while :)
I'm in great need of more counter space. For now I am improvising by stacking my rising dough in bowls using my wire cooling racks.
We are taking a weekend trip to the Georgia Mountains to spend some time with my parents so no market this weekend. I'll be back on the square August 27, possibly with ciabatta and/or focaccia herb bread. You'll have to come by to find out!
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