As Craig and I get our feet under us in our 6th year of selling our beef at Farmers Markets, I have been pondering WHAT we are doing, WHY we are doing it, and HOW we do it. It has been quite a winding little journey with our family of Little People.
Maybe someday, I'll write more about navigating the growing pains of our little farm-to-table meat business.
For now, I offer you a seat in the back corner of our stand, as it sprouts in one hour from a bare spot of ground into a fully functioning food stand.
Time: 3:57 pm
We pull into the parking space, and start pulling things out of the trailer.
Thanks to Craig's engineering abilities, the Big Stuff is on custom built, heavy duty carts with lots of built in storage space.
The grill
The freezer
The serving tables--
These all get wheeled over on their carts.
Another cart makes several trips, hauling Important Stuff.
Up go the canopies!
Up go the tables!
Surfaces are sanitized.
Power sources are connected.
The grill is grilling.
The warmer is warming.
The fryer is filled and sizzling.
The freezer is freezing.
The drinks are chilling.
Steaks for steak & cheese sandwiches are seared and diced.
Ground Beef for the Slapdash Sliders is browned on the mini BlackStone.
Beef Burgers and Beef Hot Dogs are on the grill.
French Fries are portioned.
Wash basins are ready.
Signs are up.
Ketchup & friends are in place.
Buns are positioned.
Rhubarb (along with its 6 year old salesman) has claimed its spot.
Time: 5 pm
The cowbell rings.
Three deep breaths.
"Good evening, Mike! Yes, we have your Slapdash Sliders tonight! You'd like three? No problem!"
