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Dane will be at Matthews and Maria will be at Charlotte.
We will have many ripe Beefsteaks
Few heirlooms
Very Few (probably hidden) Sungolds
Dane will have lots of summer squash
Maria will have little summer squash
Butternut squash
Romas!
Maria will have the 0,50 cent canners
The new field is literally days away from ripening. But you know the saying - "A watched pot never boils." This will ripen. And when it does we will have the prettiest fruit until possibly beyond frost. We are getting row cover to see if that helps with season extension. I would like to see row cover with an (organic) additive similar to Puffs Tissues - to prevent cracking from the late falls humidity and temperature changes. Is someone working on that? We will be back in the sungolds and big tomatoes soon, Until then,I am going to get my laundry caught back up.
I mentioned before that there would be a Farm to Fork Dinner from 6-10 on the 26th of September at the Bed and Bike Inn, Goldhill, NC. The theme of this Dinner will be "Community Alive" and the proceeds go to benefit Slow Foods and Friendship Trays. There are 68 tickets available and the cost is $75. The farmers will include an emphasis on Stanley County without exclusion for other counties of course! It will be a 5 course meal with wine parings and the Chefs will be announced in the next newsletter as soon as I have final confirmations. There will be a silent auction from 6-7 pm.
I am also excited to announce a farm dinner featuring our food at Ratcliff on the Green Farm on the 20th on October. Call Ratcliff on the Green for details (704-358-9898). I am sure that the website will be updated soon.
Thirdly - I am proud almost to tears to have tasted Blues Mediterranean Tomato Salad. It is pure art in both aesthetics and taste. They have layered all of our different tomatoes featuring the rose blush of our Gregori tomato and put hand-made herb coated crackers to separate the layers. There is a mint yogurt cheese on top complimented with micro greens. There are special olives the likes of which I have never tasted before and it is almost infused with a tangy spicy sweet mini red pepper from someplace exotic! The perimeter has Sungolds and Chocolate Cherries cut in half and accenting the tastes! There is a reduced sauce I lack culinary words for (in a good way.) The whole experience is delightful. I STRONGLY recommend it. Intellectually, my favorite part of the experience is when I asked Chef Sam and Chef Gene for a picture to include and Sam said "No. It is art and it is meant to last only a moment." How Zen!
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Maria Fisher
704-239-5255
We will have many ripe Beefsteaks
Few heirlooms
Very Few (probably hidden) Sungolds
Dane will have lots of summer squash
Maria will have little summer squash
Butternut squash
Romas!
Maria will have the 0,50 cent canners
The new field is literally days away from ripening. But you know the saying - "A watched pot never boils." This will ripen. And when it does we will have the prettiest fruit until possibly beyond frost. We are getting row cover to see if that helps with season extension. I would like to see row cover with an (organic) additive similar to Puffs Tissues - to prevent cracking from the late falls humidity and temperature changes. Is someone working on that? We will be back in the sungolds and big tomatoes soon, Until then,I am going to get my laundry caught back up.
I mentioned before that there would be a Farm to Fork Dinner from 6-10 on the 26th of September at the Bed and Bike Inn, Goldhill, NC. The theme of this Dinner will be "Community Alive" and the proceeds go to benefit Slow Foods and Friendship Trays. There are 68 tickets available and the cost is $75. The farmers will include an emphasis on Stanley County without exclusion for other counties of course! It will be a 5 course meal with wine parings and the Chefs will be announced in the next newsletter as soon as I have final confirmations. There will be a silent auction from 6-7 pm.
I am also excited to announce a farm dinner featuring our food at Ratcliff on the Green Farm on the 20th on October. Call Ratcliff on the Green for details (704-358-9898). I am sure that the website will be updated soon.
Thirdly - I am proud almost to tears to have tasted Blues Mediterranean Tomato Salad. It is pure art in both aesthetics and taste. They have layered all of our different tomatoes featuring the rose blush of our Gregori tomato and put hand-made herb coated crackers to separate the layers. There is a mint yogurt cheese on top complimented with micro greens. There are special olives the likes of which I have never tasted before and it is almost infused with a tangy spicy sweet mini red pepper from someplace exotic! The perimeter has Sungolds and Chocolate Cherries cut in half and accenting the tastes! There is a reduced sauce I lack culinary words for (in a good way.) The whole experience is delightful. I STRONGLY recommend it. Intellectually, my favorite part of the experience is when I asked Chef Sam and Chef Gene for a picture to include and Sam said "No. It is art and it is meant to last only a moment." How Zen!
--
Maria Fisher
704-239-5255
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