Morningside Traders Association Local Businesses in Edinburgh Morningside

A planning application to operate a community farmers’ market in the car park of the Merlin has been submitted to the City of Edinburgh Council.

The possibility of a market in Morningside has been ongoing for many years now.  It was first raised at our traders’ association meeting on 28 May 2012 and has continued on our agenda/minutes for discussion since then, given our active pursuit of opportunities to promote and develop Morningside as a shopping destination.

With this in mind, Morningside Traders Association has actively supported this venture along with Transition Edinburgh South, Belhaven Breweries and MarketCraft. 

The success and high regard of the Stockbridge farmers’ market demonstrates why a Morningside farmers market would bring a new attraction to promote Morningside. 

For the avoidance of doubt, quality is the key here; the market is not a car boot sale or one filled with third party re-sellers offering cheap goods of dubious origin. Quality is at the heart of the event and as an inclusive, community market this should become apparent very quickly to shoppers on the day.

It will encourage those from out with the local area to visit and enjoy the shopping experiences that Morningside has to offer and further develop our business community.

The market organiser has considerable experience in delivering quality farmers’ markets and will be introducing a broad range of fresh produce including kitchen condiments, crafts and more. 

We anticipate there will be a crossover in some of the ranges that our existing businesses stock, however the organisers research and experience suggests improved turnover on market days driven by the increased footfall.  Those from out with the area will be more aware and encouraged to return and shop in Morningside.

As business owners/managers we are all aware that we have no “right to exist” on our High Street nor should we feel threatened by the introduction of a farmer’s market or any competition there may be.  We need to sustain the business we do have, continue to present our shops to their best advantage, revitalise our product ranges and train our staff to treat customers fairly.

Isn’t it funny how things turn full circle?  The farmers and carters used to come to Morningside to trade their products many years ago and businesses prospered alongside them . . . . . . . .  . . . . !

Our next meeting will take place on Monday 21 January 2013 at 6.15pm in the upstairs function suite of the Merlin.  Our MSP Jim Eadie and our local councillors have been invited along to this meeting to take your questions on local matters.

These cookies are so easy – and really delicious. They are easiest to make in a food mixer, but can also be done in a large bowl with a hand whisk or bit of elbow grease! They work really well with gluten free flour – just ensure that the baking powder is also gluten free.

Ingredients

• 125g very soft butter (salted or unsalted)
• 185g golden caster sugar
• 1 large egg, lightly beaten
• 185g plain flour (plus extra for dusting)
• 1 teaspoon baking powder
• 50g whole macadamia nuts
• 50g dried cranberries
• 50g white chocolate chips

Makes 20 (in two batches)

Preheat the oven to 180 degrees, fan 170 or gas mark 4.

Cream the butter and sugar until pale and creamy. Gradually add the egg a little at a time. Sift in the flour, baking powder and a pinch of salt if using unsalted butter. Roughly chop the macadamia nuts and stir them into the mixture along with the cranberries and chocolate chips. Bring the mixture together with your hands and form it in to a ball.

Halve the ball then cut one half into 10 pieces. With lightly floured hands, roll each piece into a small ball. Transfer to a large, lightly greased, non stick baking tray (the best thing to use is one of these nonstick sheets to ensure that your cookies don’t stick to the baking tray), space the balls out well as the mixture will melt and spread out. Gently press down each ball to flatten slightly. Bake on the centre shelf for 18-20 minutes. Meanwhile, prepare the other half of the mixture by making it into 10 balls. If you find the mixture too soft to roll into balls, then just spoon it onto the tray in equal sized scoops, then pat down slightly.

When the first batch is ready, take the tray out of the oven, leave to cool for about a minute (no longer or they may stick) then, using a fish slice, carefully transfer them to a cooling rack. Repeat with the second batch.

When the cookies have cooled completely, store in an airtight tin or plastic box. They will keep for up to one week…… but I bet they don’t last that long! They certainly don’t in my house.

Enjoy!
Valerie McLeod, Café Blush