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The Weekly Newsletter |
Menus and Stories for August 31 - September 4, 2009
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| Woo WHEE!!! |
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My friend Dianne dropped in yesterday with trimmings from her Rosemary. I almost fainted from the intense aroma during this snapfest. WOW- it's strong!
We're garnishing everything with it, putting it in all our vases, baking with it, cooking with it, and who knows what else we'll do. Maybe it's enough to stroll into the walk-in, where it is filling two huge buckets. NICE!!!!
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Ten Mile Farmers |
Here's a snap of Christina and Kevin with some of their produce. They run 10 Mile Farm, named because that's how far they have to drive to get to work. They live in town and farm some land ten miles out. It's rented land and their wish is to have their own land to farm. Know any?
They'll be our guests in September at our next Dinner with our Farmers. Mark September 17th on your calendar, won't you? And, for a glimpse at a very nice story that appeared in Mountain Xpress this week, clink on the link right below this story.
(But, um, my last name is Masterton. Just so you know.)
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Farmers come to town |
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| Lovely local color |
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An irresistible look at 10 Mile Farms' Heirloom Cherry Tomatoes. To me this is a breathtaking photo. (I mean it.)
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Dinners to go (or to stay!) |
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 3:00 and can be picked up until we close at 8:00 pm.
Monday August 31 *Spinach-stuffed Chicken w/Roasted Pepper Coulis 10.25
Tuesday September 1 Tortellini Primavera with Garlic Sauce 10.25
Wednesday September 2 *Brendan’s Chili with Simple Southern Corn Bread 10.25
Thursday September 3 Meatloaf with Caramelized Onions 10.75
Friday September 4 Laurey’s Crabcakes with Tri-color Cole Slaw 13.25
* these items are Gluten Free
(though it is important to note that we do not have a “wheat-free” kitchen.)
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Our website |
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| Special casserole of the week |
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We make a special casserole each Wednesday.
Order by noon or so. Order a half if you have around 4 folks. If you have a bigger group, or you just like leftovers, order a full-sized one.
Then come pick up between 3:00 and 8:00. (Or bring a gang and enjoy your dinner right here.)
Wednesday, September 2
Penne Pasta with Chicken and Cremini Mushroom Ragout
Half: 23
Full: 46
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Casseroles for the month |
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Stuffed local Poblanos |
Okay, I'm gushing again, but what a thrill it is to have picture after picture, box after box, menu after menu of really great food grown right here.
These are local peppers, crafted by the kitchen gang into delicious lunch or dinner fare.
Tra la!
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| Zounds! |
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Adam leads the way with our pickles. Here's a look at his pickled vegetable salad. You COULD go to the store and buy some overly sweet, additive-filled jars OR (ahem!) you could come here and get some of his freshly-made, recognizable, purely good pickled vegetables.
I know what I would do...
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And more local |
10 Mile Farms' beauties included these gorgeous peppers today. I snapped up a case and you'll see them in our deli assortments this week. (Did I already say that this is my favorite time of year? It is.)
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| A Note from Laurey |
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August 29, 2009
Hello hello. Happy Saturday morning to you.
I’m gearing up for a day of meetings and menus and sign-making and such. My normal Saturday routine. I’ve been to two markets, visited with a number of farmers, thought about the September Farmers dinner, talked about some October events, thought about some September events, wondered about some JANUARY events…on it goes. Tossing a lot of things in the air, trying to touch each of them before they hit the ground. It’s fun.
Tomorrow I get to speak at Jubilee. I attend services there and am looking forward to being on the program. I’ll talk about my bike ride and about miracles and about being alive and living a good, full life. When I do these sorts of things, I mull over the topic for a while and then, at some point, settle down and see if my musings can be put down in some organized fashion. I’ve been speaking more and more and each talk has a bit of a different focus and is a different length which also makes it all very interesting for me. Tomorrow I have about 4 minutes. Next week I have ½ hour. Last month I had 45 minutes. And next month I’m going to New York and I’ll have a lot longer than that.
When I was on the ride there were times when I was completely spent, thoroughly discouraged, exhausted, unsure. But at those times, I’d think of friends or other times or other situations and those thoughts would drag me back to a better place and I’d ride on. Some of those people, some of those inspirations are with me every day. Some of them will be with me tomorrow at Jubilee. Some won’t. For some, the struggle is over. For some, it has not yet quite started.
I’m back on my bike in my spare time, and am also still amazed that I did that ride. Tomorrow I’ll talk about it some, mostly about what kept me going. The funny thing is that when I was on the ride and things got hard, I’d think about others and those thoughts would keep me going. Now, if things get hard I think about the bike ride and think, well, I did THAT, surely I can do THIS. And then I do.
So it goes.
Have a fine bunch of days, my friends. I’ll be in touch next week.
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Henry comes for a visit |
He's walking! Emily brought him in this morning for some early French Toast. He roars around, waving and saying "Hi" like a champ. Today, for the first time, he said, "Hi Dad!" (I heard him!)
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