FrogPrincesse

Thank you, that's a great idea.

I will keep paypal as a back-up option, although not everyone has an account. Samples... I was thinking of getting little taster spoons like these. But I don't really want to spend close to $10 for a bunch of plastic spoons... Also it's a lot of waste. Maybe something like these little wood ones (at least they are compostable). More research needed... Good ideas about the chairs, cooler, etc.

I am double-checking because it's important. I don't want to realize at the last minute that the canopy I intended to use isn't allowed at the market!

Some good ideas here. Although I have to note that this is a French school, so there will be plenty of bread items already! About packaging, I have little clear cellophane bags already, so all the items that are not in jars will be in these bags, with a silver twist tie.

I have a little bit. I looked at the California regs for the items I am allowed to sell. California has a "cottage food law" that was passed a few years ago and has that info. Of course, now that I am going through it again, I realize I probably have to nix my pickle idea unless the law was updated. Pickles require special permits etc because of the risk of botulism... Bummer. Jams & cookies are allowed. I know that I will have to study the CFR (Code of Federal Regulations) about the specific requirements for jams.

Thanks for all the advice so far! Please keep it coming... This is super useful. You are absolutely right, the fee is 2.75%. The reader does sound convenient, but it's also asking me for a business name which may have other implications... so I am still wondering if I should go that route. People will bring cash I am sure, and I will make sure to go to the bank and get a lot of change before the event. I will probably encourage cash transactions as much as possible, and will have the reader as a back up in case someone didn't bring any. I am hoping that my daughter & her friend will be in charge of tracking sales (with some minor supervision on my end). Maybe a little clipboard with a list. I don't think we will be inundated with buyers, so it should be fairly easy.

Understandable. There is actually a separate Pacific Northwest forum where you will find all the suggestions.

Seattle is in California now? Here are a few ideas.

Hello everyone, My daughter's school organizes a holiday market every year, and this year she would like to participate (she is 10). The market is exactly one month away and we've never done this. We are thinking of selling mostly food items, and maybe a few crafts too. My idea is to sell a variety of jams (seasonal fruit, marmalades too hopefully, if I can find the type of citrus that I need before the market date), cookies, and pickles (which are super easy to make). With her friend, they are going to make little friendship bracelets to sell as well, and they will help me tending the booth, which will be a great experience for them. I am starting this thread to document the process and because I would be interested in any advice that those of you who have experience selling your wares might have! I have a couple of folding tables I can use for the booth, and a friend is going to lend me a canopy. I still have to verify that it's within the allowed 10 x 10 size. Next, I will be thinking of decorating the booth. And then of course, I will start making things to sell... I am trying to figure out how much inventory I am going to need. Another question has to do with payment options. There are credit card readers that are free (square) so I am considering getting one. Of course they take a commission on the sales (that is about 3%). Does anybody has any experience with those? Or should I not bother since this is a one-time thing, and only accept cash?

It's a Cuisinart Mini, so it's only 21 oz (2.6 cups). It is really meant for things like sauces, herbs, etc, not this kind of prep, but it worked fine.

Ok, so they are a bit dry (like a shortbread texture but a bit softer, with much less butter taste), and they taste very nice with coffee. The little hint of salt is great.

@blue_dolphinWas that a gentle reminder that it was time for another batch of cookies? Guess what, it worked! Here are the French snacklettes. I never heard of this cookie but they looked good on paper with a mix of almonds & chocolate chips + cocoa powder, with a bit of cinnamon and salt. They are made in a food processor. Mine is really small so I had to make the dough in 3 batches, which was a bit of a hassle, but other than that they are very to make. My yield was 52 cookies vs. the target yield of 60 (I made them slightly too big apparently). Before the oven After the oven. They are cooling down as I type. They are still extremely soft and crumbly.

I've tried a lot of recipes from the book, and haven't had a bad one yet. Some I make regularly, like the short ribs, because they are truly fantastic and require very little effort. But I haven't tried the rabbit! I will make sure to stay away from that one. I prefer my rabbit a la moutarde anyway.

A flexible measuring device like this ISI 4 cups. Super easy to grip & maneuver.

I know, me too! And the leftovers were even better!

Agreed.

Manhattan with High West American Prairie bourbon, Margerum amaro, Miracle Mile forbidden bitters. I really liked the combo. Usually I prefer rye whiskey in Manhattans but the Margerum "amaro", which is really more like a vermouth with a touch of bitterness, works great with bourbon. The Forbidden bitters add some warmth/fall flavors.

I loved this one which I thought would be similar to the Little Italy, but actually has a different vibe. It's not as bitter and the orange in the Bigallet china-china is a great counterpoint for the Cynar. Really lovely. I used the Jerry Thomas' Own Decanter bitters has they have a very strong clove note. Rock Beats Scissors (Ran Duan via Fred Yarm) with Michter's rye whiskey, Cynar, Bigallet china-china, Jerry Thomas' Own Decanter bitters.

It's fall and a great occasion to make stews again... I had a lamb neck in the freezer that I had bought from a butcher shop and that they had prepared especially for me. I decided to put into good use in a Daube Provençale. The recipe is very straight-forward. First, you brown the meat (I really took my time, making sure that each piece was well browned on all sides). Then you render some lardons that you set aside (I used homecured (non smoked) pork belly). The aromatics go in next: onions, celery, garlic, tomato paste. A white wine is used to deglaze and is reduced. For the braising liquid, I used water mixed with demi glace as I didn't have any stock. The bacon is added back with a carrot, a bouquet garni, and an orange zest, and the stew is cooked over low heat. A couple of hours later...

Haha. That sounds like fun, but I am currently out of (mixing) scotch. Fernet works well with Cynar (cf Eeyore's Requiem and the likes) but it's in a gin base. Fernet and scotch sounds... bold (I've had that combo a couple of times though, and it can work). How about Suze?

Here is a fabulous Brooklyn with Bartender's Choice ratios and Bigallet China-China as the Picon component. I think I like it better than the Picon Biere I had been using. Of course it is three times more expensive (but at least in available in the US), and more than double the alcohol content... Brooklyn with Michter's rye whiskey, Dolin dry vermouth, Bigallet china-china, Luxardo maraschino liqueur.

Rachel Saunders of Blue Chair Fruit making a strawberry, blood orange, and rosemary marmalade.

Here is Christine Ferber telling the story of her jam business (in French), why she decided to stay in her native village, and her future plans. She talks about her rhubarb, raspberry, and wild rose hip jams, and how she goes about creating new jams.

And your drink was...?

They are cute cookies, super easy to make, and the chocolate chip in the middle is like a surprise. I have two cookie monsters in the house and they liked them!