New Leaf September and October 2015 – Blue Leaves Newsletter

A Gypsy’s Limits

2015-10-08

Running your own business is not easy.  It has its kicks but its way more stressful than one might think. The past few months have been a crazy ride. A ride whose theme seemed to be “Pushing The Limits”.  Choosing at which festivals and markets to exhibit are like choosing lottery numbers and hoping you hit the jackpot.  We base our decisions on last year’s turnouts or the intensity of the marketing campaigns the organizers initiate. The fact is, it is clear that most South Africans are suffering due to our economic challenges.

As much as I love my job, I’m also running a business.  A business for profit hopefully because we all have to make a living.  I choose to make use of local A Grade quality ingredients.  This means my cost in making the products are extremely high.  I fully understand that there is a cheaper way to do it, but I refuse to cut corners and I believe that is why Blue Leaves products taste so good!  I always said that my focus is on Quality and not on Quantity.  This means my profit margin isn’t as high as one might like but I’m okay with that.

Opportunity came knocking when The Ooh! Box asked to put my Sundried Tomato Paste in their September Subscription Box.  I was so excited about the opportunity that I said yes without thinking it through.  After making a few calculations and calls, I realized that I might have bitten off more than I could chew.  I had to source produce in off season at off season prices and make, bottle and label a 1500 bottles of our 250ml Sundried Tomato paste in – wait for it – 30 days…

The process is quite intense – as all my recipes are.  We wash and cook the Sundried Tomatoes, then put them in a secret ingredient vinegar based bath for at least 24 hours.  They then get drained and pureed for mixing with the other ingredients.  From there the paste needs to be bottled – which I do with a pastry piping bag – which makes bottling a very tedious process.  Half way through the order I started doubting if we could pull it off.  The day before the couriers came to pick up the order bound for Cape Town, we were bottling like crazy.  Luckily for us the final numbers came through at 16:00 and we were actually over the target.  I got in bed at 19:00 that night, feeling stiff, battered and bruised.  There is nothing as gratifying as knowing you worked your fingers to the bone and the feeling afterwards of sheer disbelief that you actually pulled it off.

What did we learn? 

• Don’t buy stock in off season.
• We have the ability to comfortably bottle 200 bottles a day.
• Prayers and patience do really pay off!

I by no means did this task on my own.  I would like to take a moment to thank my prep ladies, and my family – you know how you are – I couldn’t have done it without you.

I told myself I would never do this to myself again, but I just couldn’t say no when my Ooh! Box friends called again. They want one of our products for their December box that’s needs to be in Cape Town on the 27th of November. Here we go again… Challenge accepted.

Thai Dragon Chilli

Thin and pointed almost like a dragon claw, the Thai Dragon Chilli fruits have green fruits that mature to a deep glossy red colour. Both colours appear on the plant at the same time making this variety ornamental as well as edible. The plants grow to around 45cm (18in) tall.

Presentation is very important in Thai cuisine and various colours of chilli are used to enhance their dishes. The fruits grow to around 7cm (3in) long but can be harvested and used while still small and green. Typical of Thai cooking, this hot chilli releases a very strong lingering heat and registers between 50,000 and 100,000 Scoville units.

Now that’s a cool name if there ever was one. And is the origin for Blue Leaves Dragon’s Breath Chilli Paste – which recipe includes Thai Dragon Chilli.

Specials

We have a variety of gift set for Christmas and Year end promotional gifts. We can also gift wrap your favourite Blue Leaves Product. For more information please contact us info@blueleaves.co.za

Blue Leaves Distributors

We have a Sales Representative in Pretoria East – Mariska Grobbelaar 073 487 5633.

Our products are also available for purchase at the Braai-la-waai Shop in Kempton Park (215 Monument rd.)

All our Products are available for online order. Please email us for more information.

Please visit our Facebook Page for information on our Future events and festivals we will be exhibiting at.

If you would like to distribute Blue Leaves Products please feel free to contact us.

Miss Piggy

Ingredients:

• Blue Leaves Onion Relish 250ml
• Chilli Paste 1 teaspoon (can substitute with Sundried Tomato Paste)
• Salt
• Black Pepper
• Pork fillet / Ribs / Chops

Preparation:

• Add 250ml Onion Relish with a teaspoon of Chilli paste in a basting bowl
• Dust Pork meat with Salt and Black Pepper (Put some extra salt on the fat of the pork chop to make it crispy)
• Brush Onion-Chilli mix on Pork meat and leave it to rest in marinade while you get the fire started.
• While the meat is on the fire, keep brushing it with the basting.
• It will caramelize and become crispy.
• Serve with your favourite ‘braai’ sides.

Visit our website: www.blueleaves.co.za.