Off to Market Must-Haves

 As I prepare to head to Atlanta Market this weekend, I thought it might be fun to share a few  “buyer secrets”.  I’m certainly no pro, but in the past few years I’ve been able to establish a little system that works well for me.  Since I’m usually short on time  {hey, someone has to be at the store to set up those orders!}, I usually try to pack a LOT of shopping into very little time.  I’m all about being as efficient as possible, and that means… being as ORGANIZED as possible!

When I mention that I’m headed off to Market, most people reply with, “Oh, how fun!” and “Man, I wish I could go!”…  The truth is, it’s not as fun as you might think.  Market is HARD WORK.  It’s a “walk-til-you-just-can’t-move-anymore” kind of thing.  For several days in a row.  Some aspects of it ARE fun – finding a great new product or seeing other store owners/sales reps that you enjoy hanging out with – but buy and large (har har, no pun intended), it’s also a beating {on your body, mind and pocketbook}.  The real fun is when we actually get the products in the store and get to hear how much you love them too!  🙂marketnecessities

I’ve created a list of “Off to Market Must-Haves” for anyone who is a new buyer (or if you’re just curious):

So here is my list of “Market Must-Haves”:

A “Hit List”  – a list of vendors that you want to make sure you see at Market.  I usually get this list by combing through the Market catalog accordionand mailings I receive before the show.  I use it as a starting point and can be added to as you go of course.  I start with a Hit List on paper but then transfer it to an excel file {column 1:  location/building/floor/suite, column 2:  vendor name, column 3: notes about the type of product I’m interested in}.  Once it’s in excel, I email it myself and open it up in the Numbers app on my iPad.  This just keeps everything nice and neat (and it’s easy to add to/delete from/re-sort by location or vendor)

Accordion file with month tabs – Mine is a 6-tab file, so it’s perfect for each month.  For January Market, I have the tabs read for Jan – June.  For Summer Market, I turn the tabs around to read Jul – Dec.

Pre-printed labels – with your store info {name, address, phone, fax and email}.  This makes ordering much faster if the vendor is filling out a carbon copy order form by hand.  They’ll LOVE you for this time-saver!

A copy of your Sales Tax Permit – for opening lines with new vendors who need a copy of file.

Shipping calendar – I use the iPhone app Calendars+ to schedule shipping orders.  It syncs with my google calendars so I can check it anytime on my iPhone, iPad, laptop or desktop computer.  By putting the ship dates on a calendar, I can easily see what items are coming soon, etc.

Copies of your credit sheet – if you want to apply for net 30 terms with vendors, this will be a time-saver as well.

Comfy shoes – Like really comfy.  I opt for Toms with a thin Dr.Scholl’s insert for maximum support.  I’d really like to wear tennis shoes, but I try to look at least semi-professional (ha)

Band Aids – for any blisters brought on by the serious walking I mentioned.shoesandlabels

Phone charger – you’d be surprised how terrible reception is in most Market buildings, so your phone’s battery will just get sucked down to nothing trying to find a signal all day.

Protein bars/snacks – Because shopping on an empty stomach just kills your buying power.  No food = cranky = no product looks appealing

A good pen – my fave is the uni-ball vision elite

A legal pad for good old-fashioned note taking.  I like the pink ones.  I know it doesn’t matter, but I go out of my way to stock up on the pink ones before Market.

 

So there you have it!  A few of my buyer’s secrets REVEALED!  Are you a seasoned shopper at Market?  I’d love to know your tips and tricks for plowing through the sea of available products!

 

 

Delicious Parm Dip

Delicious Parm Dip

Officially, this recipe is called Salsa di Parmigiano… but I’ve lovingly adapted the name to “Delicious Parm Dip” because it’s just easier. A neighbor made this dish at a block party a few months ago, and I was blown away by how yummy it was. She was kind enough to give me her copy of the recipe from a magazine clipping (which I realized was originally from Michael Chiarello at Bottega in Napa).

This dish is perfect as an appetizer or cocktail hour snack. It’s REALLY easy to make, and it’s just an added bonus that it keeps for a MONTH (so I’ve been able to use one batch for two weekends of house guests in a row)!

Salsa di Parmigiano (aka Delicious Parm Dip)

1/2 lb. Parmesan cheese (not too dry)

1/2 lb. Asiago cheese (not too dry)

2 T. chopped green onion

2 t. minced garlic

2 t. dried oregano

1 t. red pepper flakes

1 t. freshly ground black pepper

1 to 1 1/2 cups extra virgin olive oil (to reach desired consistency)parmdip2

 

1. Remove any rind and chop the cheese into rough 1 inch chunks.

2. Pulse the cheese in a food processor until reduced to a fine, pea-sized gravel. Transfer the cheese to a bowl and stir in the green onion and garlic.

3. Add the oregano, rubbing it between your fingers to release its fragrance. Add the black pepper, red pepper flakes and olive oil until the oil combines with the mixture. Stir well.

4. Cover and let stand at room temperature for at least 4 hours before serving. Serve with sliced bread, lightly toasted with olive oil.

parmdip

{Note: If you’re saving the mixture, refrigerate, then let come to room temperature before re-serving.}

 

Dill Red Potatoes

dillpotatoesI like dill year-round, but for some reason, it just seems to “speak to me” more in the summer months.  It’s just such a delicious addition to fish or chicken, soup, and veggies too.  One of my favorite side dishes lately has been Dill Red Potatoes (I’ve had them twice this week with red potatoes being on sale)!

Dill Red Potatoes

3-6 red potatoes (serving 4), sliced approximately 1/8 inch thick

2-4 T. chopped dill

juice from one lemon

kosher salt

fresh ground pepper

extra virgin olive oil

 

1.  Place the potato slices in a foil lined glass baking dish, then drizzle with olive oil.

2.  Add the dill, squeeze the lemon juice, and toss evenly.

3.  Season with salt and pepper and place in a 350 degree oven.  Bake for around 3o minutes, or until potatoes are cooked through.

If I weren’t trying to cut down on starches, I could eat these potatoes every. single. day…  Do you have a favorite way to use dill (or red potatoes)?  Let me know!  I’m always looking for new ways to try both!