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CB Farmers' Market's shared certified kitchen a hit with producers, 30 Sept 08 |
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Written by FMNS Media
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The Cape Breton Farmers’ Market has a unique advantage for producers who sell prepared foods at the market – a shared certified kitchen. Built into the market’s new location on Keltic Drive and open since June, the kitchen has been popular with several chefs who are happily cooking on location.
“It’s been incredible for us,” says Eileen MacNeil of Diva Delights, who makes fishcakes and beans, as well as a chicken dish and international treats such as Indian somosas and Lebanese phatires. “I sell out every week,” she says proudly, adding that she has even tried Italian sandwiches on a panini press.
“Having access to the kitchen at the market makes things easier. I cook it all there and transfer it to my fridge at the market,” says MacNeil who has been cooking for the market for three years. “I had to juggle my schedule and drag my supplies. Now, I take it and leave it at my booth.” MacNeil enjoys preparing take-out meals that are popular on Friday evenings at the market. “Customers can take home good quality nutritious meals.”
Jessie Deleskie, operator of The Cocoa Pod, Sweet Catering , says the shared kitchen is a way to ensure standards are high and meet government regulations. She explains that dairy-based foods must be prepared in a certified kitchen. “With our market we have to be on top of our game.” Having an on-site kitchen also means there are no concerns with transportation or keeping foods hot.
And because of the convenience Deleskie has been able to extend her menu. “I was just doing cookies and squares. Now I can do fancier European style things.” She’s also selling baked goods beyond the market including wedding cakes.
The kitchen is designed as a double kitchen with two ovens, two stovetops, three sinks and a double workspace. “It’s set up for two people together. But I take advantage and use the two ovens and bake as much as I can,” says Deleskie. “To me the two ovens and the quiet are the appeal.”
Members of the market are charged what the chefs consider a reasonable fee. There are rules posted regarding what to clean and how, and a checklist to ensure everything is done.
For Sharon MacDonald, the shared kitchen has meant promoting the organic beef she raises with her husband at Charrick Keltic Farm. “I’m making an Italian style Chile con Carne. I serve it up in different size containers,” says MacDonald. “We have a lot of regulars at the market. I make it a point to tell people they’re sampling our beef.”
She enjoys working in the shared kitchen. “Using two ovens is a great advantage,” says MacDonald, who also plans to cook a roast and serve sandwiches.
Before the shared kitchen, the market chefs used other government-inspected facilities such as church halls. The users say the kitchen has potential for community-minded projects including workshops to help single moms shop and cook cost-effectively, and Christmas baking workshops. “If a group wanted to go in and prepare meals like a spaghetti supper, it’s the ideal spot,” says MacNeil.
Sydney’s Farmers’ Market has been operating for 20 years in various locations, and now has a permanent direct-to-the-customer outlet for Cape Breton agricultural producers. The market is currently serving an average of 1300 customers every week. On a large site near where the Coxheath Road meets Keltic Drive, the market is open year-round from 3-7pm Fridays and from 8:30am to 1pm Saturdays.
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Last Updated ( Sunday, 05 October 2008 )
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