Phew. We did it. The first Hanover Market a few weeks back was a sweet success. Over 100 crepes flipped and no cheddar cheese mistakenly served on top of whipped cream.
Though that’s not to say that the feeling I got as I loaded the car of “I know I forgot something, I just know I forgot something” was unfounded. I arrived to set up, opened the hatch of my trusty wagon to unload my gear only to realize that the trailer dolly was still sitting at home in the garage.
If you don’t know what a trailer dolly is, and I didn’t just a few years back, it’s a miracle . It helps pull very heavy objects like boats or crepe carts applying the principles of fulcrums, leverage and rolling resistance. Who knew operating a crepe cart would require a PhD in physics! Without the dolly, it took three strong men along with me – the crepe damsel in distress standing by watching helplessly – to lug the cart into proper position. A lot of muscle is required to move a 1000 pound crepe making machine over soft, early-summer grass. Once in place, though, she looked elegant and sleek, her stainless steel body gleaming and topped with a colorful “chapeau,” the cornflower blue awning framed with a raspberry trim.
After that mini-crisis, the trailer jack got stuck, making it tough to level the cart but luckily Ken came to the rescue there. It suffices to say, I was a trifle flumoxed by the time our first customers arrived at the opening bell. I’m grateful for the kindness, patience and braun of my fellow market mates and husband and for all of the help I received setting up for that first market. It sure helped to light my fire that first Wednesday in June. The fires of my crepe cart griddles, that is.
And speaking of fire, it was a real scorcher, with temperatures reaching the high eighties. A strong wind out of the south huffed and puffed and sent paper plates flying. One particularly strong gust even blew a cooked crepe like a sail halfway off the griddle and onto its plate.
This blog is written in praise of strong men, the miracle of the trailer dolly, the camaraderie of farmers markets and thirst quenching powers of a glass of cranberry lemonade. Life as a fork on the road can be heavy, thirsty work. Thank goodness for our market-famous cranberry lemonade. So for those of you who’ve asked “How do you make that delicious lemonade? ” here’s the recipe. Hope it quenches your thirst.
Vermont Crepe’s Cool Cranberry Lemonade
The kids love it when I come home after market with leftover cranberry lemonade. It doesn’t happen often but when it does, the circle around the cooler and polish it off. The recipe is easily multiplied by four to fit in an athletic size cooler for large gatherings. Make sure to top it off with plenty of ice.
2/3 cup fresh lemon juice
1/2 cup sugar or 1/4 cup honey
1/4 container cranberry juice concentrate
8 cups water
Combine and mix ingredients in a pretty pitcher. Serve cold.
