Friday (yesterday) was as normal as a normal Friday can be. I was also on light duty - unlike last Friday, which was, to say the least, frenetic. This week's agenda was short: the not negotiable sourdough rolls and bread and this week's meal in the jar. It was the very popular roasted butternut and lentil salad. I a have regular who squeals with delight when it's up. She didn't arrive this week, but others, who'd not been around for a while, snapped up two jars, announcing that they're looking forward to next week's offering.
I was a little cheeky because, often, thinking of what's next, sometimes creeps up on me and pounces, so I said:
What would you like next week?
Her reply:
Ooohh, I don't know. Everything you do is so delicious!
That's lovely feedback, and even better is that they are the best type of customer: repeat.
As for what will be in the jar next weekend, I shall have to consult the weather person and look at what's in season. We're approaching the time of year when we're spoilt for choice. I love it!
Speaking of which, this is the last time that I'll be doing the lentil and butternut salad.
Why?
This batch took the last of my harissa and I sold my last full jar at the market two weeks ago.
Call me arrogant, but I've not found a commercial one that does it for me. So, until the capsicums are in season, and I can make more, this salad has to be, so to speak, off the menu.
Next Friday, and the next few, are shaping up to be busy: the following week is Poetry in McGregor so we'll have a somewhat longer market. That's not all: I need to start preparing for Christmas - the market and the season - and some of my products do better if they have time to mature. The harvest is beginning so it's time to make products that have run out, and make stock for the next year.
Oh, and I have some orders to fulfil and which I've been ignoring...
So, having spent Friday day not doing much, I did begin some necessary planning and thinking. Folk tend to think that one just arrives at the market with a table of wares. Few actually realise that it is a lot of thinking, procurement and doing. Not to mention chopping, cooking, potting, labelling and packing...
Despite this it did mean, though, that I managed to prepare the supper I had planned for last night, and which was what we should have had last week: chicken pot pie.
At the end of kitchen day, the first quite warm one of the season, and after a quick natter at the local, a chicken pot pie and rainbow salad is a good way to end the day.
Easy peasy: for the filling, I used a bit of leftover-chicken-something that I had frozen along with leftover peas. I divided that between two dishes before popping on a store bought pastry lid. Egg wash and when we came in from the local, into a hot oven for 20 minutes to half an hour. There you have supper!
Post script: I am trying to participate in 
I've made it to day 5!
Until next time, be well
Fiona
The Sandbag House
McGregor, South Africa
Photo: Selma
Post script
If this post might seem familiar, it's because I'm doing two things:
@artywink
@hive.blog and Canva.