|
The Weekly Newsletter |
Menus and Stories for September 22 - 27, 2008
|
|
| In the big Easy |
|
I'm here for a conference which starts in a couple of hours. Today was full of market wanderings, tastes of local flavor, and a deeply delicous nap.
|
|
|
|
|
|
at The Edible Schoolyard (NOLA) |
Alice Waters inspired this garden that was filled, today, with children and adults cooking, mulching, hauling, exploring. This statue greets guests as they wander around.
|
|
|
|
|
| Can you say "Fresh?" |
|
I was supposed to go out on a shrimp boat this morning but Hurricane Gustav got in the way. it is easy to forget that these huge storms have a gigantic effect on local industries (other than gas).
This snap of shrimp, incredibly fresh, was as close as I could get.
|
|
|
|
|
| |
Dinners to go for this week |
| Dinners come with a freshly-made green salad, salad dressing of the day, and made-right-here bread of the day. We take reservations until noon or so.
Please order by phone (252-1500), by fax (252-0200)or stop in to speak to one of us in person.
Dinners are ready at 4:30 and can be picked up until we close at 6:00 pm.
Monday September 22 Lemon-Garlic Chicken with Parslied Potatoes 9.95
Tuesday September 23 Braised Beef Tips with Pecan Barley Salad 12.75
Wednesday September 24 Swedish Meatballs with Egg Noodles 11.75
Thursday September 25 Chicken Pot Pie 9.95
Friday September 26 Pan-fried Tilapia with Gorgonzola Cole Slaw 13.25
|
|
Our website |
|
|
| Special casserole of the week |
|
| We make a special casserole each week, usually on Wednesday. Order before noon and we'll have yours ready to pick up between 4:30 and 6:00 that very afternoon. (Yes, you can order in advance too.) Order a full for 9 portions or, if your gang is smaller, opt for the half-sized one, which serves 4 or so.
Say, we'll happily make a salad and provide bread for you if you like, just let us know when you call and we'll get you all set up.
Wednesday, September 24
Seafood Couscous Florentine
With Spinach, Roasted Peppers, Tomatoes, Ricotta, and Parmesan
(and Shrimp and Salmon too)
Full: 50.00
Half: 25.00
|
|
|
|
|
|
Outside the market |
Today's market was inside this warehouse. If it had been outside, the farmers would have gathered here in this parking lot.
|
|
|
|
|
| Breakfast |
|
A local vendor sells fresh squeezed juices (watermelon and lime, for one) and iced fruit pops. This one, peach, was pretty much just that: mashed, frozen peaches. YUM!!!
|
|
|
|
|
|
Local beauty |
The little eggplants looked sweet.
|
|
|
|
|
| A Note from Laurey |
|
Well, this note will be brief. I spent last night dining, roaming, listening to music, and dancing like a New Orleans fool. It was fun, as was the shot (just one) of tequila I was given. But morning slammed in way too early and the day inched by, punctuated by visits to three local markets. They were intriguing especially for how small and spare they were. One farmer I met drives 350 miles each week to sell tomatoes. And that, to them, is local. Astonishing.
They were proud of their food, as well they should be. But I realized how incredibly fortunate I am to be able to stroll across the street from the shop two times each week to buy right out of the ground - from REALLY local farms. And also how great it is to have farmers call and drop things off to me. Amazing.
I stumbled to my room by noon, totally fried, and took one of those deep, delicious naps that makes me feel, even now that I am awake, like I am still somewhere far far away.
But pretty soon I need to host a reception of new conference attendees so I'll make this short and will say that I'll bring my camera with me again and will write more if there turns out to be more to say later on.
For now - ciao,
Laurey
|
|
|
|
|
|
Morning fun |
Anyone know where I can get one of these? They're everywhere in Italy. I'd love to have one in Asheville.
|
|
|
|
|
|
