Chefs;){kind=small}
;){kind=small}
;){kind=small}
;){kind=small}
;){kind=small}
;){kind=small}
;){kind=small}
;){kind=small}
;){kind=small}
;){kind=small}
Dane will be at Matthews, Maria will be at Yorkmont, Marcel will be at Davidson, Daniel will be at Greensboro, and Jason will be at Tailgate
We will have gorgeous big juicy
Mecklenbergs
Montgomeries (pink)
Beefsteak (red)
Sungolds (orange cherry)
Some black cherries
Yellow fleshed potatoes
Squash
Canners upon request after 11.
More than 20 years ago I read Grapes of Wrath for High School American History(?) class. I wrote a report that was not well received by my instructor and all I can remember from the book is the depiction of huge piles of rotting produce while pickers went hungry. Haunting.
This year, we planted enough to grow our business about twice as big as we have had it so far. I have been hitting the road the last two weeks and trying to build new business relationships and then taking what tomatoes we had left over and freezing them at friendship trays for future sauce making (and donating some too.) During the process of both activities, I have witnessed beautiful food and amazing people up to incredible things,
Cassie from Grateful Growers (one whom I admire), was at friendship trays preparing food for the orange colored food cart that will be downtown on 5th and Tryon Tuesdays and Thursdays. She FEATURES local food and uses what the growers have available. I went to see her at 4 pm to drop off cucumbers/ squash and then again at 8 pm when I was freezing the days remains of tomatoes. She made a spring roll that made every cell in my mouth alive! I reiterate that she used all local food. It was one of the best things I have tasted in my lifetime. She made something else that I thought was great too - but to tell the truth, once I had the spring roll - all other food was forgotten. One of my personal challenges is feeding myself and my family good food during times when we are dealing with a "grapes from wrath" mentality. I plan to buy Cassies food Saturday and use it in the first half of the week for my family. She is so darn brilliant.
During my travels I went to Quail Hollow Country Club. I met a Chef named Mack. I walked into the kitchen, tomato box in hand and witnessed Chef Mack, crutches from a recent injury leaning up against a counter while he was fully absorbed cutting a gorgeous cake into perfect pieces. Foot in cast completely ignored. Frosting flowers that looked like something out of a movie. His staff had plates ready for each slice of cake as it came off and you could tell the cake was fragile - the frosting flowers wanted to go everywhere - but instead he guided each one to present loveliness for every person about to be served. I tucked myself into a corner and watched without disturbing his concentration. In those few moments I could tell this was a man who loved his job, was good at it, and lead his kitchen and people with love and respect. When he was done, he grabbed his crutches explaining to me that the cake was from another source and that the frosting needed that much attention for the art of it to stay intact and he took me over to another counter so I could have him taste our tomatoes. He cut each fruit, tasted and politely marveled over the good flavor. I was happy about that. Then, out of the blue, he took our Mecklenburg and our Pink Heirloom and cut them in a certain way and added some garnish and made instant beauty as he described his tomato and mozzarella salad! Wow!
Lastly, I finally found an accountant worth their salt. He also happens to be a foodie. So I get amazing tax advice and then I get how he prepared our food! Check this out....
"Hi Maria,
Have you received XXX's social security number and have you asked your employees to complete the Forms W-4? I need XXX's SSN to complete your Employment Security Commission report and we need to keep on file the W-4's for all employees in case we're asked for them by the Department of Revenue, Department of Labor or the Social Security Administration. The tomatoes were DYNAMITE!!!! The small potatoes were best when boiled, not fried. I served the tomatoes with salt and also with salt and fresh, chopped basil and extra virgin olive oil. I prepared the summer squash by slicing them lengthwise, sauteing them in canola oil and dressing them with three parts extra virgin olive oil to one part red wine vinegar, minced garlic and chopped fresh parsley. Delicious!!
Louis Boccheto"
What a life.
--
Maria Fisher
704-239-5255
We will have gorgeous big juicy
Mecklenbergs
Montgomeries (pink)
Beefsteak (red)
Sungolds (orange cherry)
Some black cherries
Yellow fleshed potatoes
Squash
Canners upon request after 11.
More than 20 years ago I read Grapes of Wrath for High School American History(?) class. I wrote a report that was not well received by my instructor and all I can remember from the book is the depiction of huge piles of rotting produce while pickers went hungry. Haunting.
This year, we planted enough to grow our business about twice as big as we have had it so far. I have been hitting the road the last two weeks and trying to build new business relationships and then taking what tomatoes we had left over and freezing them at friendship trays for future sauce making (and donating some too.) During the process of both activities, I have witnessed beautiful food and amazing people up to incredible things,
Cassie from Grateful Growers (one whom I admire), was at friendship trays preparing food for the orange colored food cart that will be downtown on 5th and Tryon Tuesdays and Thursdays. She FEATURES local food and uses what the growers have available. I went to see her at 4 pm to drop off cucumbers/ squash and then again at 8 pm when I was freezing the days remains of tomatoes. She made a spring roll that made every cell in my mouth alive! I reiterate that she used all local food. It was one of the best things I have tasted in my lifetime. She made something else that I thought was great too - but to tell the truth, once I had the spring roll - all other food was forgotten. One of my personal challenges is feeding myself and my family good food during times when we are dealing with a "grapes from wrath" mentality. I plan to buy Cassies food Saturday and use it in the first half of the week for my family. She is so darn brilliant.
During my travels I went to Quail Hollow Country Club. I met a Chef named Mack. I walked into the kitchen, tomato box in hand and witnessed Chef Mack, crutches from a recent injury leaning up against a counter while he was fully absorbed cutting a gorgeous cake into perfect pieces. Foot in cast completely ignored. Frosting flowers that looked like something out of a movie. His staff had plates ready for each slice of cake as it came off and you could tell the cake was fragile - the frosting flowers wanted to go everywhere - but instead he guided each one to present loveliness for every person about to be served. I tucked myself into a corner and watched without disturbing his concentration. In those few moments I could tell this was a man who loved his job, was good at it, and lead his kitchen and people with love and respect. When he was done, he grabbed his crutches explaining to me that the cake was from another source and that the frosting needed that much attention for the art of it to stay intact and he took me over to another counter so I could have him taste our tomatoes. He cut each fruit, tasted and politely marveled over the good flavor. I was happy about that. Then, out of the blue, he took our Mecklenburg and our Pink Heirloom and cut them in a certain way and added some garnish and made instant beauty as he described his tomato and mozzarella salad! Wow!
Lastly, I finally found an accountant worth their salt. He also happens to be a foodie. So I get amazing tax advice and then I get how he prepared our food! Check this out....
"Hi Maria,
Have you received XXX's social security number and have you asked your employees to complete the Forms W-4? I need XXX's SSN to complete your Employment Security Commission report and we need to keep on file the W-4's for all employees in case we're asked for them by the Department of Revenue, Department of Labor or the Social Security Administration. The tomatoes were DYNAMITE!!!! The small potatoes were best when boiled, not fried. I served the tomatoes with salt and also with salt and fresh, chopped basil and extra virgin olive oil. I prepared the summer squash by slicing them lengthwise, sauteing them in canola oil and dressing them with three parts extra virgin olive oil to one part red wine vinegar, minced garlic and chopped fresh parsley. Delicious!!
Louis Boccheto"
What a life.
--
Maria Fisher
704-239-5255
Leave a comment