Green and red capsocums. Produce of Mertyl Grove Farms.

Gluts of fruit and vegetables later

Mad ‘time pressed’ season’s come and seasons go where each, and every year, there are gluts of fruit and vegetable produce. What do people do with the excess when you have the time and ability to make jams and chutneys? When the families kitchens are full, friends have enough the spares to fill the orders were taken to work. That is what happened in the 1990’s while working. Then the next year as the time for jams and chutneys rolled around there was the friendly reminder of “When are you going to bring…!” That is when the realization that there was something in this “from the garden to kitchen cooking process. That people wanted and

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Capsicums for the chutneys Cowwarr Country Kitchen may have in their recipe

appreciated homegrown, cooked and preserved tastes. Then from the cooking pot to shelves. Just whose shelves were the question.

Now at the fully functioning  Cowwarr Country Kitchen, massive amounts of fruits and vegetables are harvested or brought in enabling the stacks of jars to be filled with delicious freshly prepared jams and chutneys.  And the produce does not stop there.


Moving on we now have more coming every market

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A couple who relocated and formed the Cowwarr Country Kitchen produce. Worth their weight in Gold Dust too.

Moving into the house on the corner, the opportunity to grow what was needed while looking for something this couple could do with their time. Continuing to make the homegrown foods and produce were blossoming into a definite possibility. Since 2001 “Cowwarr Country Kitchens ” has been registered with the Wellington Shire Council.

Being registered was another starting point in the life of taking the produce out from the cooking pot and onto the every growing market. Although by choice the local markets near Cowwarr are the ones that you will find what you are looking for.

As the markets become busier heading through into a spring to autumn season so too will the knowledge of this quiet little corner stall in the Heyfield market.

What to do with the gluts of fruit and vegetables

How to handle gluts of fruit and vegetables has many people checking ut wide ranges of projects. From preserving and storing crops right through to delicious recipes such as stewed apple freezes where the apple surplus is pressed and the juice is frozen. Fruity butters or encased within cheeses the sweet preserves are easy to make.

Occasionally there are complaints rife about of these “gluts of fruits and vegetables being as monumental as the ones about ” Crops not worth gathering. ” Really it all depends on your perspective. Knowing that fruit and vegetable ‘gluts’ are followed through with scarcity.complicates matters even more.  On practice that’s like having empty shelves where the bottles would be and spending hours back in the kitchen  Or having way too much-unsold product being constantly handled  and shifted to and from the market still. In the rain, heat and wind.   While you tend to customers that move in. I’ve been in various similar situations.

The word for this was ‘expeditor.’ “You are an expeditor” a customer once stated and I set up the balloons stall  at 4am in the morning.  Running late as the baby needed feeding before I could do anything further. Knowing I’ve been in various similar situations.  Highlights and fun times while being tied down to a table sized area and a table in front of you rather restricts your view.

What was found that although being an expeditor was fun there were the not so fun times gradually taking hold. Another windy day, rain was falling. No crowds, Too many crowds all going on their way.  These seasonal changes could hold us back. You know there was an easier way to bring in the returns.  People like us just needed to figure out constructive ways to move forward.  Andall the excuses under the sun just does not do that.

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