If I get my ass in gear I could have a shot at selling at a farmer's market this fall. First, have to apply and get all those ducks in a row, ie: re-new the sales tax license, get insurance, sign up with a shared kitchen and most likely fight for space. The ultimate step is getting selected. I don't know how picky these farmer's market folks are, but I assume that only so many delicious baked goods can be sold. Now, I happen to believe that my pies can heal cancer,etc., but we'll see what 'they' have to say.
Regardless, I am TOTES EXCITED for the fall pie flavor profiles. This is where I can get into savory pies with reckless abandon. Sure, I made a sweet corn and tomato pie with gouda and basil in an herbed crust this summer (you know, shrug), but I REALLY want to use some squash, potatoes, sage, coriander, cumin, cauliflower, roasted carrots, pumpkin...all that good stuff. And pork. Thank the lord for pork. Really- why don't we worship the pig in this country? I know that cows and burgers and steaks get the shining glory, but the pig- he's my guy. Bacon, pork belly, chops, tenderloin, breakfast sausage, ham, ribs...I mean c'mon. I can't wait to get some of those squiggly little guys into a pie crust.
Was that too much? Did I make it too real? Apologies.
Besides savory, there are apples to consider (mm, pork and apples in a pie....), and sweet potatoes. Cranberries, custard, caramel, curds...fall is a spare-no-expense season for pies. Add the eggs and the cream and the sugar- it's time to celebrate!
So, if you can't tell, I am eagerly awaiting fall. Skinny jeans and boots, layers, scarves, crisp air, apple picking, Halloween, bright leaves, and back to school shiny notebooks and fresh pens, if I were indeed going back to school.
