Every farmers market opens differently. Most to their own amount of fan fair and/or Facebook ballyhooing, but always with anticipation. Our first day at Portland Farmers Wednesday market was no different.
Adding to our anticipation, and our own ballyhooing of our market appearance, was a well timed Oregonian article, there's nothing like a homemade hand pie, which showcased Little Pots & Pans Co. on the front page of the Food Day section. (For those of you following along with the paper version of the article, no, those are not my hands folding our tarts).
The opening of any market prompts the question “How do we know what to bring?”. The easy answer is, for the first market, it’s a crap-shoot. Flavors which are popular at one market might not sell so well at another. Markets have various volume of shoppers, various amounts of other food vendors (which compete for the same buying dollars) and weather dependant. (Even though Portland claims to be weather-impervious, too hot or too much rain and the crowds stay clear). So, we bring a smattering of all the tarts in our current shapes/sizes.
Once at the market, we watch what sells, and how quickly. This week I surprised at how fast our tartlets went (bottom photo, top shelf). Clearly, they were priced right, and by prime lunch hour, we only had a couple left.
Additionally, the opening market gives us a chance to catch up with fellow vendors and farmers we might not have seen since last season (and also find out what they have in season and or may be growing…). A few of our local friends and loyal customers also stopped by to show their support (and bought tarts), which despite the chilly overcast weather, kept us upbeat.
Overall, our first Portland Wednesday Farmer’s Market was exciting, hand freezing, and tart-full for all.