Farmer's Market Update

I have been so busy with baking bread and making healthy salads and dips for the Farmer's Market that I can hardly keep up.  I have not posted for ages and it seems I am not cooking up a storm like I used to either.  I am learning so much.

But, how do I bake all that bread!  I made 45 loaves for today's market and I am exhausted.  I have finally taken a few pictures.

My bread laying out on parchment paper for the second rising.

My improvised bread cooling rack.  I purchased a clothes drying rack and it works like a charm.  I have to label all my bread because it becomes a little difficult at times to distinguish a red fyfe from a rye from a whole wheat.

It is health regulations that all food have a sneeze guard or be covered.  In the beginning I put my bread in plastic bags but when it is still warm that interferes with a nice crispy crust.  Now I lay it all out in parchment lined drawers from an antique dresser and other rustic looking containers.

This vintage tablecloth works great to add a little charm.  I am using simple clipboards as labels for all the different breads.  I make 50% hard white with cheddar or with raisins, cinnamon & honey, cornbread with and without fresh sage, 7 grain with and without za'atar on the crust, rye with caraway, pumpernickel, red fyfe and a few others from time to time.

Clear cellophane is cheap and works well to cover the bread.  I don't even need tape.  I just tuck it under the front of the container and drape it back.  I can easily get in to serve the bread.

This is some of the other things I am selling.  I have ice in the tub to keep cold things cold.  All my packaging has my 'logo' of a splash of green.  I am also selling some local organic flours.