Our village needs visitors and besides that, we're generally a festive bunch. Over the nearly 15 years I've lived here we have had a range of festivals. I used to participate with not a little help from The Husband. He used to - literally - do the heavy lifting and he'd do a lot of behind-the-scenes work. Since he died, I've resisted participating. Not only because my helpmate is no longer "available" but because of village politics. Ek het nie die krag nie - I don't have the (emotional) energy.
Anyway, when a friend's employer dreamed up Oktober Fest 2025, I heard more about the behind-the-scenes shenanigans machinations than I'd have liked, but expected. Then, it all went pear shaped so, as friends do, I stepped in to help.
Helping involved not just dragging my market peers along (which is like herding cats), but in sharing my experience of having organised similar events.
It also meant that I deviated from my usual offering and dreamed up a menu:
In addition to my usual Friday prep, I had to ramp up production and do other things, so Friday started on Thursday, and instead of Saturday starting at 6, it started at 4.30am. To fold, shape and bake bread, rolls and pitas to have them fresh and ready with everything loaded in the car for set up by 10am.
I used to make scotch eggs for the market and festivals from time to time and hadn't made them since The Husband died. Then, after a couple of food chats with friends, I discovered that some loved them, and others had never heard of them, let alone tasted them. So, adding those to the menu was a no-brainer.
Whatever accompaniment I chose would also have to go with the other menu option: filled pitas. Because German food suits carnivores more than it does vegetarians or vegans, one of the options, I decided, had to be vegan.
I also had to get creative with accompaniments that would cope with minimal refrigeration or onsite cooking.
Let me explain: I would have to keep everything in cool boxes and because of the potential for high winds (gusts of up to 50kmph had been predicted), cooking with gas was out of the question. I learned that the hard way a few years ago. Besides, the car would already be packed to the gills, so a gas cylinder, to boot (ha!) was out of the question.
A rainbow slaw was the solution.
It's pretty and would work with both the pitas and the scotch eggs.
So, when "plated", on wooden boards The Husband made for exactly this purpose about 12 years ago, this is what I presented to patrons:
The basic pita offering was vegan: slaw and hummus with falafel. The last, I didn't make. I've learned I'm beginning to learn how pick my battles and play to my strengths. My market pal, T, makes the best falafel, so we bartered falafel for cheese.
For vegetarians, they could add tzatziki. For carnivores who either don't or can't eat pork or eggs, there was chicken instead of falafel. Or for some, both...
Was the event a success? Well, that depends who you talk to. On my part, I'm over another hurdle. My first festival flying solo - it's taken more than two years. That's a success. Would I do it again? Possibly. Depending on who asks and the prevailing (village) politics.
Until next time
Post script
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