Richard Perkins and Matt talk about running a local market event called REKO, covering the logistics of packing and delivering produce, how customers responded, and what it meant for building community.
Today is Rico and they're off to the market after lunch. We can't go with the interns but we'll show you around. Thank you. Maria's had an epic all night chopping session. We got rabbit pen. What's poppin Matt?
This is some. Blue wind broccoli.
Nice. A bit early but some of them are staying the boat so we're getting an early sharing.
But they're still super nice. I mean it's still a nice high quality broccoli right there. I mean, you know, it's tightish and it's quite nice, I think.
Nice.
I'll take it back from you in just a second. It's a nice turn. Look at these kabies. Oh, nice and fresh.
It's packing time for boxes. What's going out today man?
We've got a kohlrabi again, the corridor and a nice purple kohlrabi in the full shares, the calibri and this is really exciting actually. We managed to get fresh potato right in time for people's midsummer celebration.
And what's how many boxes going out?
19 half shares.
19 full shares. Yep. And what else is selling at rico?
We've got 2,700 eggs, 32 chickens, six hens, three kilos of liver, two bags.
Of chicken feet.
Six Swedish miles to Karlstad and it's the first Rico of Karlstadt and it's gonna be epic. We're killing it. Second week.
So we have no refrigerated vehicle so we parked the van in the shade. We got the eggs packed up already, but we just keep the van in the shade. And it's only about 50 minutes to the drop off point. So it's been working okay for us to not have a refrigerated van so far. Sensitive crops stay in here till the last minute. They're just packing them up now. But the walk in is really handy for this is the old chiller we got for a couple hundred euros for the slaughtery and we installed it in here. Once we've upgraded the slaughtery facility, we're using these kanga boxes. These are fantastic for delivering products. We buy them in Germany. They're cheaper than the ones you get here. And they keep frozen chickens frozen for you know, 12 hours or something. And we're dropping everything off within an hour's drive. So these have been amazing. We've got about 15 of these now. Super impressed with them. What do you think about the boxes guys? Half shells going in, kanga boxes to keep them super fresh. And large boxes just going in Last minute and off they go. And it's worked out okay doing like this last summer that we decided not to invest in any refrigeration because refrigerated vehicles or trailers are just super expensive. And because we're working ultra locally, it's just not been necessary so far. You think it's just gonna work?
Just gonna work.
See you later, garden gang.
How it's going, Matt? It's going really good. This is awesome. Feeding Karlstadt one veg box at a time. Look at that chicken. Homegrown farm raised homegrown.
Turnips.
So elan. It's a lot of bags. Let us know what you think on Facebook. Some recipe you can share recipes and stuff.
Like. So six trays of egg and two chickens. Okay.
How would you like the eggs packed?
Oh, I remember.
Yeah, I remember now just pack another.
Tray or create over it and we just stick with some rubber ban.
You want to cover?
Yes.
It was good. I think it went really well, people. It was going really fluidly. I think we have lots of people helping out, including Ragnar. You were very good help Ragnar. It's true now it went really well. Lots of happy customers. We're still waiting for two people with their veg boxes. We still have three chickens left. But other than that, it felt really good, you know, like a lot of people showed up here and they can just cross the street to the grocery store and they're not. Instead of lining up at the cashier and not talking to anybody, you know, and just having an interaction with a stranger and not talking, they line up. All the customers are talking to each other, sharing recipes, sharing ideas, talking to us, meeting them. See you next week. It's great. It's like making all these friends in here, creating a community. In the middle of this concrete wasteland.
Monkeys scored a bowl. These are the guys that have been eating our trees. Their population exploded this year. Good job. Monkey. Turkeys are here. So these are six week old poults and we're going to weigh some of these, get an average weight and we built a feed sheet because it's very hard to find good data we found last year on the feed supplies. So we now got a good idea what we're going to do. And I can share more about the feed ratios we're giving them. When we've done the weighing. We're thinking to keep these inside. They've been at 21 to 24 degrees. Nicholas said we're going to keep them outside for a week, just in the sheltered barn and then we're going to get them straight out on the grass if everything goes well. And we've actually got 131. Here we are in the sauna. Matt, how was Rico?
It was very. It went very well. It was awesome. We were basically in this parking lot in the middle of this concrete jungle. It was really nice. It felt great. People appreciated it. Everyone was in a great mood. There were five of us working together. It was me, Johanna, Tage, Omar, Carla, and Ragnar.
And.
It felt really good. Like, there was a lineup at one point of 30 people, and, you know, nobody seemed to mind. I think there was, like, this excitement of getting to the line. It wasn't like being at the shopping center or the grocery store where you're like, when can I get out of here?
People happy with the produce.
People were very happy with the produce. Or lots of people were very happy with the little list we were giving of what's in the box. They were very happy to see broccoli. Excited to see broccoli and garlic and stuff. So much mescaline mix. Everyone got a huge bag of mesclan mix.
And did you notice any difference between the little shares that were in the kangar boxes in the big shares? Was there any negative effects?
No, everything worked out quite well because we kept all mesclan and rocket in kanga boxes and put them into the shares at the last second. And we had a cold water sprayer. So the kale, we kept the kale. And the, you know, the turnip leaves were aesthetic, but the kohlrabi leaves, everything was kept watered and fresh. And people were very surprised when we gave them the small share. They went to pick it up and leave, and I was like, no, no, no, wait. And I gave them the bag of mescaline and they will attack. And I said, no, no, no, no, no. One more. And put the rocket in.
And they're like, whoa.
I mean, the half share is huge. And the full share can feed four people for a few.
It is for sure too hot in there. I'm gone.
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