On losing an account

June 29, 2012

I start the day catching up on Facebook, twitter, now Pinterest—my networking groups, all in an effort to stay human, connected, promote, and not get lost in the repetitive production of my business.  The seasons produce this ever-changing array of fresh fruits and vegetables, all begging to get into the jars at their peak.   After just three years, the pressure wears on me at times.  I get tired.

I have my live markets where I can recharge and get feedback from loyal and wonderful customers, my “emotional “ filling station so to speak.   Being a perfectionist,  pushing hard to make such a fresh and beautiful product, driving to farms to physically pick and/or pick up local produce..personally delivering product to my local customers—it is difficult not to get attached to the results..to the bottom line.  I have wonderful, loyal customers, and I cherish every one of them in that they support my physical and financial well-being.  All I really want to do is focus on those that appreciate and I do have so many.

So why is it that it is so traumatic when I lose an account?

Some of my accounts go out of business without a word.  It is so sad.   They just disappear, most times with no forwarding information.  It was as if the relationship never existed.   For others, I watch the new competitive products appear on their facebook feeds, and it always feels like they have taken on a new girlfriend.   Lots of times I think not as pretty as the old one.    If I was assured it was an “open relationship”, I would feel so much better, but when they don’t respond to my communication, it feels like the charm has worn off, so fickle, so onto the new, best thing, or the local thing, or the politically correct thing—sometimes the “thing” having nothing to do with my product at all…… And I know in my heart that all I need to focus on are my wonderful, loyal customers.

Of course I know.


Peach Ginger Cardamom Pie for Pie Day!

June 20, 2012

Cardamon Ginger Peach Pie

Here is a recipe for a lovely pie I baked today to particpate in Pie Party 2012  across the country!  I have combined fresh peaches with cardamom, crystallized ginger and a few scrapes of nutmeg to make a luscious fruit filling.   The crust comes from one of my standard go to books, The Joy of Cooking.



Peach Cardamom Ginger Pie with Lattice Crust


Peach and Raspberry Tartlettes for #Baketogether with Abby Dodge

June 11, 2012

So here it is, a month has gone by and we are smack in the middle of glorious peach season.  The blueberries and blackberries are just finishing up here in Florida, and the peaches are coming down from South Carolina.  Dripping with juice, tart and sweet, peaches are so delightful, really I do look forward to this time of the year–for fruit that is, not for the change in our weather 🙂   I just completed a batch of Peach Bourbon Jam, nothing but peaches, sugar, lemon and bourbon–some added before cooking and some added at the very end to finish off the jam.  When I saw Abby’s new baketogether challenge for very berry mini pies, I knew I wanted to use fresh peaches and a slathering of my Peach Bourbon Jam as the base for the tartlettes.  This month Abby put up a badge at the one year anniversary of baketogether, there you can read all about the monthly challenge and join in if you would like to bake with us!  These tartlettes were unbelieveably delicious, these will be another kitchen staple here at my home.  I was able to use fresh harvested pecans from a farm up in Georgia which I incorporated into the topping.  Please visit Abby’s Site so that you can view the original recipe and look at all of the wonderful adaptations from talented bakers across the country.    Here is my spin on Abby’s original recipe for Very Berry Mini Pies.

Lovely Peach and Raspberry Tartlettes with Peach Bourbon Jam