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Help!!!!Lemon juice and Cider

post #1 of 13
9/9/00 at 9:06pm
Thread Starter 
Helppppp!!!!I'm drowning in fresh lemon juice (30) gls and 250 gls of flash pasturized apple cider.

I had a booth at an Art Fair (1st time juice had been sold) 150,000 people, I'm in the middle of the food section...and OVER BOUGHT>
any ideas for this stuff????Quickly pls before it rots.
cooking with all your senses.....
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post #2 of 13
9/10/00 at 6:42am
Oh my god shroomgirl!!!!!!!!
I think the only thing you could do with so much product is freeze it in one gallon units and use it as you need it. But im sure space is an issue. Will the supplier take any or all back? You can make a really,really big batch of ceriche are there any restuarants in the area that can take some off your hands?
Any way good luck!!
Baruch ben Rueven / Chanaבראד, ילד של ריימונד והאלאן
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post #3 of 13
9/10/00 at 7:14am
Thread Starter 
Ceviche is very good Idea....Cider was driven 4 hours to get to us....at cost.So No returns, does not do well sitting out either.
Goes flat and looses that tang.
The lemon juice too cannot be returned.

I've got some Mexican restaurants in the area that may take it for a cut rate.

I'm exhausted....13+ hour days and another coming up today....geeze guys HOW DO YOU DO THIS????? I'm stressed to the max dealing with no cups during dinner (4x we sent people to get them 2 hours pre!!!) Dealing with teenage labor (2 per staion OK 3 Nightmare) 1 Farmer interacts well with the crowd 2 farmers sit in the back and discuss farming, Slow times and no customers, busy times and everyone wants info on the Farmers Market. I normally sleep well, and am generally real easy going...this has been a major malox moment...I hope my booth working niece will talk to me after this weekend.
(Guess I broke my rule of hiring older better workers...now I know what some of you guys experience YUCKKKKK)
cooking with all your senses.....
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post #4 of 13
9/10/00 at 7:59am
You impress me with your periverence.
It sounds like you have had quite a couple of days. Be assured that the cream always rises to the top.I hope your not afraid of hieghts...lol
I hope you can unload some of your stuff at the mexican places!!
Be cool
Baruch ben Rueven / Chanaבראד, ילד של ריימונד והאלאן
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post #5 of 13
9/10/00 at 12:27pm
Granita? Interesting frozen pops? Sorbet? Good luck!
Moderator Emerita, Welcome Forum
***It is better to ask forgiveness than beg permission.***
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post #6 of 13
9/10/00 at 4:48pm
Can't you sell the lemon juice to any restaurants, not just Mexican? When I first started cooking, I did prep. One of my jobs was squeezing a case of lemons. Would've been happy if you showed up one week. Is it hot there? Gosh, I could think of a bunch of drinks. Lemon mint spritzers...peach or lavender lemonade (put peach or lavender in simple syrup)...avgolemono (sp?)...You must have a ton of friends where you can freeze the juices in their freezers. Good luck and tell us what ends up happening!
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post #7 of 13
9/10/00 at 6:41pm
Thread Starter 
OK~this is what happened to the lemon juice...we left it on the truck and told then to get the best price they could for it.
(kind of cheating)
The cider is boiling down as we speak into jelly. And it too is going back to an Anheser Busch Distributor it refrigerate....until we deal with the 200 gls. My gosh how that learning curve gets shorter and shorter.....THANK GOODNESS>
cooking with all your senses.....
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post #8 of 13
9/11/00 at 4:16pm
I was watching a French cooking show last night and they were making rabbit cooked in cider and served with sauté apple. It sure looked good.


Sisi
When I get a little money, I buy books. And if there is any left over, I buy food.

- Desiderius Erasmus
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post #9 of 13
9/12/00 at 2:00am
Thread Starter 
The chef who is boiling down the cider will use it with pork to make sausage....he said his place now smells like it's Alsatian instead of Provencial
cooking with all your senses.....
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post #10 of 13
9/12/00 at 5:35am
Wow that is a ton of juice. You should of opened up a lemonade stand!
Thanks,

Nicko 
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post #11 of 13
9/12/00 at 7:59pm
Thread Starter 
Out of 150,000 people we figured being the only non-carbonated beverage booth selling juices and being the only one in the restaurant section that we would sell alot.
especially since this past weekend it was 105*. Welllllll wrong! This was the first year so we had NONONONO frame of reference.
Way TOO much labor, WAy too much ice, way too much juice that could not be returned and was not shelf stable, and way too much energy for way too little income. But the response to the Farmers Market Idea was wonderful. Would I do it again? Yes. Would I not buy as much? yes! Would I have as much labor? No!
Learning curves, I like to have little ones that hit home so I don't spin out again, and again, and again.
cooking with all your senses.....
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post #12 of 13
9/28/00 at 1:20am
When life gives you lemons..........
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post #13 of 13
9/28/00 at 9:12pm
Thread Starter 
LOL I reread this after 2 weeks and it seems like eons ago.
cooking with all your senses.....
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