The camera is still broken, but I did figure out how to get my webcam to take stills. Forgive the really crappy quality.
Yes, all that is ours. And, that’s not all of it. Included above: grape tomatoes from AntiSEEDant, squash and some peppers from the Nelke Farm, plums and peaches from a local orchard, honey from a local apiary (I am totally forgetting the name at the moment, sorry). Below: heirloom melons from Roundabout Farms.
These are from the Nelke’s also. Amazing for saucing, they’re called “Linguisa,” and contain very little water but a whole lot of flavor. We got 20 pounds, and are in the middle of saucing them now. Mrs. Nelke also gave us her wonderful saucing secret!
These “scratch-and-dent” red peppers are also from Roundabout, seen here roasted and ready for peeling. They’ve got bright, rich, sweet flavors that compliment almost anything, but especially cheese!
And, last but not least, and not at all from the market:
Chicken mushrooms. With Chanetrelle season over, these are our current favorites. They grown in easily-harvetsable abundance on dead tree stumps, making themselves very easy to find with their bright orange and yellow flesh. Cut up and cooked (we saute’ them), they taste a lot like slightly sweet chicken, and have a very similar flavor. These are just a few from today, I am hoping to collect more in the next few weeks.
In other news, I plan on going to Richmond on the 11th to take part in the VICFA effort to stop NAIS for goats and sheep. If you’ll be there, let me know and maybe we can meet up!
There is more regarding the restaurant, the prepared meals, etc.; but, being so busy makes it difficult to keep up with it here. Check back soon for more updates!