Locally Grown - Availability for September 10th, 2013

Hey Local Food Lovers,

Peas, fennel, sorrel, peppers, okra, potatoes, lots of asian greens, beans, these are just a few of the things you can find during early Fall growing Locally. There’s also a plethora for great cuts of chicken and pork right now (or a whole chicken too).

I’m extremely fortunate right now that my inlaws from Taiwan are here and incorporating all the excellent local ingredients into some Asian style dishes. Other than the freshness of the ingredients its all in the incredible sauces that are made in the wok. Don’t ask me to describe them because they are way over my head and skill level, but tonight we had a whole bunch of red peppers cut up with some of Mill Gaps baby corns (fresh baby corn sauteed in a wok is heaven), mushrooms, and just a strip or two of turkey bacon we had left over. Oh how I miss the local mushrooms that Julius Miller used to deliver. Oysters were my favorite.

The seasons are starting to turn as evidenced by more and more leaves in the streets, and all my watermelon vines giving it up for the season. That meant hauling nearly a dozen watermelons out of the garden this morning, clipping back the sweet potato vines to sautee for dinner and clipping the first small handful of okra that we’ve been sharing too generously with the deer. Deer love okra greens, and since I noticed they are listed on the market this week, perhaps you should try them too. Deer usually have pretty good tastes as they love sweet potato leaves and beet greens too. They come back for the same things again and again. Many of our customers (and that includes me) follow similar trends. For instance, I never get tired of Mill Gap’s padron peppers. It’s still tomato season and I’ve been eating them every week, every way I can think of, but my favorite is simply in between two slices of good bread with mayo and a little fresh ground pepper. We’ve got less than two months to enjoy such bliss. And if you don’t put tomatoes in your eggs, or as I do, cook the tomatoes first, then add the eggs, and then the cheese of course, then you’re missing out on the best way to have eggs with breakfast. My wife’s family does something similar only they eat it for dinner over rice with a little ketchup mixed in. It’s good!

Ok, gotta run. Order big this week….and

EAT WELL,
Justin, Chuck, Teri and Andrew