Chefs;){kind=small}
;){kind=small}
;){kind=small}
;){kind=small}
;){kind=small}
;){kind=small}
;){kind=small}
;){kind=small}
;){kind=small}
;){kind=small}
We are not running the Davidson and Tailgate Markets today - Both Marcel and Daniel are on vacation. They will be back next week. Dane and I will be at Matthews and Yorkmont respectively.
We will have
TOMATOES - Mecklenburgs, Beefsteak, and Montgomerys.
Cherry tomatoes - few - we are between plantings - next week should be fuller.
Blue, Golden and Deep Pink Potatoes - Dane will have all the pink ones.
Green beans - all with Dane
Blackberries (few) - all at Yorkmont
The tomatoes in the first true cluster of fruit are going to be the finest in terms of high sugar content and size. After we harvest the fruit from the plant, I can see a little difference in the way the plant looks. Almost confused in my eyes, "Hey! What happened to my fruit?!?" And the energy then goes into the next set of fruit. The way we have it planted, by the time we get to the top set of fruit, we are onto the next planting and the top fruit can go to sauce instead of market.
The last couple of weeks we have been working double shifts - nothing compared to restaurant guys - but from 6:30 am to 12:00 and then 5:30 to 9:15. When we get home we nap. Housework is secondary and neglected. Nutrition is taking a far back seat. I dread this time of year all winter long and then when it comes - I just go through it and clean up afterwards. The house gets put back together fairly easily once I light a scented candle, keep a timer on my wrist and listen to bluegrass music - four hours is the maximum time it takes to get things top shape. One hour for kitchen control only and 2.5 hours for "good enough for now" laundry included. The extra weight gain stays forever though. People ask me - "don't you eat all that good stuff?" Sure. I snack on sungolds and blackberries and greenbeans throughout the day. But that junk at the fast food places packs quickly. Pickles and ketchup don't count as a vegis in my book and I am frankly afraid to eat salads that come from big processing centers.
There are some rays of hope namely - Grateful growers new orange stand and Roosters. Grateful growers now have a breakfast made with local food. Same price that the "fast" food costs - but WAY WAY WAY BETTER!!! I am banking on them for my Saturday breakfast from now on. Roosters - Dane and I were in Southpark and needed a place to eat - we went to Roosters and had their TWO NAPKIN TOMATO SANDWICH - It was phenom! I loved that the tomato sandwich. It had enough tomato on it to be JUICY and it came with a big salad of real lettuce with real cucumbers diced in it and I asked for a bit of squash to see what they were doing with our stuff and was DELIGHTED to taste squash done right - I wish I had proper words to describe it - but savory and awesome and ADDICTED are the only words that come to mind right now. I don't hide it well - I love Roosters in general. And I left feeling like it was the first decent VEGI FILLED meal I had enjoyed in about a week. I was grateful, satisfied and deeply content. When we got back to work night shift, I worked unfettered with no concerns. Now, that is a good meal!
--
Maria Fisher
704-239-5255
We will have
TOMATOES - Mecklenburgs, Beefsteak, and Montgomerys.
Cherry tomatoes - few - we are between plantings - next week should be fuller.
Blue, Golden and Deep Pink Potatoes - Dane will have all the pink ones.
Green beans - all with Dane
Blackberries (few) - all at Yorkmont
The tomatoes in the first true cluster of fruit are going to be the finest in terms of high sugar content and size. After we harvest the fruit from the plant, I can see a little difference in the way the plant looks. Almost confused in my eyes, "Hey! What happened to my fruit?!?" And the energy then goes into the next set of fruit. The way we have it planted, by the time we get to the top set of fruit, we are onto the next planting and the top fruit can go to sauce instead of market.
The last couple of weeks we have been working double shifts - nothing compared to restaurant guys - but from 6:30 am to 12:00 and then 5:30 to 9:15. When we get home we nap. Housework is secondary and neglected. Nutrition is taking a far back seat. I dread this time of year all winter long and then when it comes - I just go through it and clean up afterwards. The house gets put back together fairly easily once I light a scented candle, keep a timer on my wrist and listen to bluegrass music - four hours is the maximum time it takes to get things top shape. One hour for kitchen control only and 2.5 hours for "good enough for now" laundry included. The extra weight gain stays forever though. People ask me - "don't you eat all that good stuff?" Sure. I snack on sungolds and blackberries and greenbeans throughout the day. But that junk at the fast food places packs quickly. Pickles and ketchup don't count as a vegis in my book and I am frankly afraid to eat salads that come from big processing centers.
There are some rays of hope namely - Grateful growers new orange stand and Roosters. Grateful growers now have a breakfast made with local food. Same price that the "fast" food costs - but WAY WAY WAY BETTER!!! I am banking on them for my Saturday breakfast from now on. Roosters - Dane and I were in Southpark and needed a place to eat - we went to Roosters and had their TWO NAPKIN TOMATO SANDWICH - It was phenom! I loved that the tomato sandwich. It had enough tomato on it to be JUICY and it came with a big salad of real lettuce with real cucumbers diced in it and I asked for a bit of squash to see what they were doing with our stuff and was DELIGHTED to taste squash done right - I wish I had proper words to describe it - but savory and awesome and ADDICTED are the only words that come to mind right now. I don't hide it well - I love Roosters in general. And I left feeling like it was the first decent VEGI FILLED meal I had enjoyed in about a week. I was grateful, satisfied and deeply content. When we got back to work night shift, I worked unfettered with no concerns. Now, that is a good meal!
--
Maria Fisher
704-239-5255
Leave a comment