Zoom zoom.  I am now home, re-entered, un jet-lagged and back in the swing of things here in Asheville at the end of September.  Here is a snap of my big sister (who is smaller than me), painting last week in the vineyards of Tuscany. 

 

One day we drew near a home that displayed a sign for fresh honey.  I dragged my middle sister along for moral support and had a lovely visit with a rugged old man and his bees. 

 

When I told him that most beehives in the United States were white he almost fell over.

 

"Why would they all be white?  ALL white?  WHITE!  All the same?  How would the bees ever know which house to go home to?"

 

I did not have much bee vocabulary and he knew no English, but we did well enough, talking about keeping bees and honey flows and pests and local flowers and these sorts of bee things.  And when we asked to buy honey, he packed it up for us - and then refused any money.

 

"How could I charge you?" he smiled.  "You're beekeepers!"

 

The vegetable markets in Florence are a marvel.  Their farms are lush still, and they are not far from areas even lusher.  Spain is not far away, nor, for that matter, is southern Italy. 

 

Here are our dinners for this coming week. You might enjoy taking dinner home or to your favorite picnic spot or, heck, just to one of our tables. We'll reheat it for you even!

 

Order by noon and we'll have your dinner ready to pick up by 3. We are open until 8 now which makes it easy for you to dawdle if you like.

 

Monday September 27

*Lemon Garlic Chicken w/Sautéed Spinach 10.75

 

Tuesday September 28

Local Lamb Meatballs w/Spaghetti and Fresh Tomato Sauce 11.50

 

Wednesday September 29

*Pan-seared Scallops w/Braised Butterbeans and Kale 12.75

 

Thursday September 30

Mediterranean Platter: Hummus, Tabouleh, Stuffed Grape Leaves, and Lentil Salad w/ Soft Pita Bread 13

 

Friday October 1

Chicken Croquettes with Mashed Potatoes and Applesauce 11

 

* these are gluten free

 (though it is important to know that

We make a special casserole each week.

 

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. We do have beer and wine by the glass, you know.)

 

Please order by phone (252-1500) or stop in to speak to one of us in person.

 

The casserole for next week is:

 

Wednesday, September 29

Thai Vegetable Curry

Full: 29.50 Half: 14.75

 

We make Lasagna every Friday. Here is this week's offering.

 

Mexican-style Lasagna with Poblano Peppers

Full:38 Half:19

 

My TED talk is now viewable.  I'm still happy with it, and I hope you take 14 minutes at some point to watch it.  Click on the link below these words and you'll get right to it.

 

Gosh I love this fellow's voice, songs, musicianship.

 

Do come this Thursday to hear him.

 

My friend Roz Savage (my inspiration!), the one who was just here talking about her solo rows across the oceans, is now riding a bike in California for The Climate Ride, bringing attention to Climate Change.

 

She missed the first part of the ride, since she's also on a speaking tour, which meant that day 1 for her was a 100 mile day.  MOST people train for months before attempting a "Century."  Not Roz.

 

 

September 25, 2010

 

Zoom zoom, indeed. I sit and write this morning on the eve of October. What!!!!

 

We had a full moon this week and I have felt my breath speeding up, my chest tightening with anticipation. Like climbing up and up on a roller coaster, waiting for the cogs to catch the chain, listening for the click, click, click as it goes up and up and up and then – ah, we reach the top and then go roaring, sailing down the other side.

 

Now something feels lighter.

 

When I came home last week I had a date with one of my bee mentors to go through my bees and see how they were doing. Now is the time to see if they are well set for winter which is, for them, just around the corner. Our exploration was a good one. Three out of four hives are well stocked up with honey and have strong populations, strong enough, I hope, to make it through the winter. The fourth hive is also doing well, with lots of bees and almost enough honey.

 

So right now we are in the middle of the Goldenrod honey flow, which means that the bees are making honey from the blooming yellow flowers that are gracing our roadsides (and aggravating some of our noses too!) The odd thing about Goldenrod honey is that it is stinky, as aromatic as an old gym bag filled with sweaty clothing. Yuck!

 

The other night I had a gathering at my house, a fundraiser for Appalachian Sustainable Agriculture Projects. We stood outside my bee workspace and I pointed out the features of my growing apiary. And, odd as it may seem, I exulted in the aroma of old gym sweat, knowing that it meant the bees were stocking up for their winter dearth.

 

It seems that a lot of my thought is now filled with bees and honey. I brought two new kinds of honey back with me from Italy. And, since I’ve come home, I have made arrangements to give three or four new presentations about bees and honey and food. I’m in discussion with some bigwigs about being a bona fide spokesperson for honey. Can you say sweet?

 

Things feel like they are falling into place in this regard. I feel like I am finding a new place to stand. This fascination of mine is making more and more sense to me.

 

When I was in Italy I saw, with sadness, that I’d missed the Montalcino Honey Festival by one day. ARGH! But, on the other hand, I’m going to try to get back there next year. What a fine reason to visit a place, yes?

 

I simply cannot resist RED things.  One day, when most everyone was painting, my sister Heather and I strolled around Pienza, nibbling on local pecorino cheese bits.