All Seasons is the perfect example of how adaptable small business can be - Sarah initially started All Season as cooking classes business but quickly pivoted to selling products when Covid disrupted her plans. We caught up with her to chat about All Seasons and her experience at Farmers Market since joining MFM in late 2022.
Sarah, can you tell us a bit about the inspiration behind All Seasons Cooking Classes?
I started All Season as a cooking class business because I really wanted to help people learn to make good, healthy food for themselves. But when Covid hit, I pivoted to making products and selling them at Farmers Markets, which has been such a joy!
My main goal is to help busy people eat healthy, quick meals. Everyone is so busy, so coming home and having a healthy meal on the table in 20 minutes is something that I want to help people with. 
What types of meals and sauces do you offer, and what makes them unique?
I make a lot of quick meals, all you need to do is add water! The spiced coconut Dahl is my best seller, it is super tasty, gluten-free, vegan, and organic.
As for condiments, my fave is the black pepper sauce - it's deeply savoury, amazing with noodles, stir fry or on eggs. But my best seller is the Peach Chili Oil, which is a riff on a Sri Lankan mango pickle. It's amazing as a salad dressing or mixed with yoghurt and tossed through hot roast veggies.
My products are unique as they are all gluten-free, vegan and I offer onion and garlic free options. More than that, there are no nasties in there, and they are all either quick meals or great flavour bombs that help you get a meal together fast. 
How do you decide which seasonal sauces and preserves to make?
Mostly by wandering around the farmers market and seeing the amazing seasonal produce - Last year the cauliflowers from Thriving Food farms went into turmeric pickled cauliflower.
This year I am eagerly anticipating the peach season. I still have some I bottled, ready to go into some peach hot sauce. But I'm also keen to make more Peach Chilli Oil. The inspiration for the Peach Chili Oil came about because a friend asked me to make it for him, his mum used to make something similar and he missed it.
I really love food and love preserving, It's wonderful to capture a fruit or veg at their peak and be able to enjoy them months later. 
What do you enjoy most about the farmers market?
I absolutely love having a stall at the farmers markets. I love seeing people wandering around with baskets overflowing with greenery. I enjoy the connection with market shoppers, and having chats about what people are going to do with my products. I feel at home amongst people who are as in love with good food as me.
It is so lovely seeing people come out rain or shine to support local businesses and enjoy good food. The markets create a sense of community that can be lacking elsewhere, and create a bond between the people making and or growing their food. I enjoy seeing, for example, the wonder on people's faces when they see brussel sprouts still on the stalk and realise that's how they grow.
I've also found getting to know the other market stallholders is so much fun, it's amazing to hear about how they grow or make their amazing food.
How do you source your ingredients for your products?
Sourcing vegetables has been easy, I just look to the farmers market! But sourcing other products has been a bigger job, like for example finding a local organic vinegar supplier (shout out to summer snow!) but gradually it's becoming easier.
From your perspective, what role do farmers markets play in supporting local food systems and communities?
I think farmers markets give small food businesses like myself and farmers a financially sustainable way to sell their products. It also gives the local community access to healthy, very fresh food and a connection to people who grow or make that food. I think people value their food more when they talk to a farmer about the process of growing things.... I know I certainly do.
Is sustainable farming important to you?
I think retaining our small sustainably run farms is vital and I think the local market community also recognises that. The long-term sustainability of large-scale agriculture and extensive shipping, for example asparagus shipped from south America to Melbourne is not sustainable in any sense.
And small farms play an essential role in food supply, the Food and Agriculture Organisation of the United Nations has estimated that between 80% to 30% of the global food supply is grown on small farms (80% in developing nations and 30% in developed nations). Farmers markets like those Melbourne Farmers Market run, help support local food systems by giving the farmers a place to sell their produce.
What challenges do you face as a vendor at the farmers market?
The same as every small business owner, I wear every hat in the business. Chef, accountant, website builder, Social media manager, label designer, labeler (this one takes a lot of time 😅 ), and stallholder. It is hard work, but I absolutely love it.
We're guessing that includes the sustainability hat! How do you promote sustainability in your products and business practices?
I really wanted sustainability to be a big focus for my business. Sourcing biodegradable packaging for my quick meals took some time. From a kitchen perspective I compost any scraps and recycle any bottles or boxes. I order my jars through a company that delivers with minimal packaging (i.e no packing beads or boxes). It’s a lot to set up but once it’s done the impact is huge.
We've been loving your new Hot Honey, are there any other new products you're introducing in the near future?
I have just launched a mushroom rice bowl, and I've recently finished recipe testing a Mexican rice bowl recipe. The Mexican rice bowl will come with a rub for veg/meat so while the tasty rice is cooking you can cook up some spiced pumpkin or chicken. They're both little one friendly - I think the kids will particularly enjoy the mexican rice bowl.
Yum we can't wait, thank you so much for putting your multiple hats aside to chat to us!