I spent half of Saturday with Fingal and Tom at the Skibbereen market, offering bits of cheese to entice the easily persuaded customers to buy. It wasn't even my own stuff and I still can feel how rewarding it is to sell your farm products directly to people and talk to them about it face to face. The star of the stand this day, however, was a French import, a huge wheel of Morbier cheese, with its layer of ash in the middle. But Fingal sold loads of sausages and bacon and chops and salami and pate, along with a healthy amount of Gubbeen cheese and eggs. My old customer service skills were put to good use and my brain had to start working in Euros. Hopefully I didn't count too much change incorrectly.
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