Tuesday, June 29, 2010

there can never be enough variety in your life

Monday and Tuesday were terrific days for buying variety at the market as well as farmers coming to the shop selling produce.
We have 5 varieties of tomatoes at the moment, all tasty and some of them acid free for those with delicate stomachs. (tiny yellow pear shaped ones in punnets)
Would you believe lime green cauliflowers !!  pink and white stripped aussie garlic and purple flesh potato (purple congo for mash and roast) and pomelos (cross between navels, grapefruit and water, the size of rockmelons, great for juicing and jams).
Quest Southern Star newspapers called in yesterday and took awesome photos as we are finalists in the new business category as recommended by customers.  Thank you to those wonderful people who took the time to nominate us.
After 5 months and standover tactics with the sign manufacturers we had our front of shop sign delivered and installed this morning.  It makes our shop look full of promise and instead of faded and worn and maybe only temporary (which we are definately  not).
If you need a little heat in your life, habanero and birds eye chillies are back in from Bundaberg. Both chillies are for serious chilli lovers as they are 11 / 10 on the heat scale.
If you had called in the shop yesterday, Monday, you would have seen all of us there.  Mondays are our lets get down and dirty days.  Ric (Kelly's husband) is still on  holidays and we are loving having his muscle and height (6'3").  His nickname for himself is "forklift" we call him "hey big fella".  Potatoes need rotating and onions need shelling and rotating.  Pumpkins are delivered and need to be taken off the farm truck and into the shop to be put where ever they fit. Speaking of pumpkins , we have Potkins in the shop. A smaller hollow pumpkin great as a serving dish for pumpkin soup or for stuffing with mince and rice for vegetarians. Recipe to follow blog. Ric cleans our louvers for us and our light fittings because we are toooo busy with decorating the shop, chatting to customers and most of all we can't reach the fittings and windows.
Mum comes in on Mondays to dust, sweep and mop floors as well as follow me around and finish all the jobs I half start because something more (!) interesting catches my eye or a customers wants advice on a recipe or produce thats in season.
Kym and Sarah walk around all day shaking their heads , because their shop has been overrun with helpful (?) family members and I'm sure they can't wait for Tuesday to come to have the shop to themselves.
As you can see by the length of this blog, I am loving  putting my thoughts down.  Watch out if one of those arrogant males at the Rocklea Markets ignores me , I will name and shame them.
I'm off to the city tomorrow to sell say 10 varieties of potatoes as well as pumpkins onions garlic etc etc so no blogging.  (recipe following)       Kelly.

Potkin pumpkins

Cut in half and scoop out seeds and membranes with spoon, melon baller or ice cream scoop.
Scrub pumpkin skin , spray or rub oil over out and inside of pumpkin halves.
Roast in oven 180 c till almost done.
NOW - two ways to go  1/ pumpkin soup  2/ stuffed pumpkin
1/ scrape out almost cooked pumpkin from each half , leaving enough pumpkin in shell so shell will stand on its own
- make your usual pumpkin soup with the cooked pumpkin pulp (plus a bit more so shell is full when you add the soup)
- pour made soup in shell and serve sprinkled with parsley .
2/ add cooked filling to pumpkins (eg mince and veg mix or rice mix or pasta mix)
- sprinkle with cheese and grill till brown
- serve.

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