When we visit larger cites—like St. Louis and even Springfield— I am dismayed by the traffic and frantic level of life. We used to live like that!!! The celebrations these days are on a more basic level. I am more in tune with the seasonal changes and find myself wanting to acknowledge each step of spring's progression.
As we are becoming closer to our food sources, I find I delight in each new find. I was thrilled this week when one of our customers offered to bring in morels and other foraged mushrooms. The Willow Mountain Mushroom people are back in production and we can add their goods back to our menu. Last week I spoke with the people who own Newman's Pork out of Myrtle. They sell most of their carefully raised and crafted pork products in Memphis at the Farmers' Market and to about 80 restaurants in that market. I expect we will be adding their products to our offerings. We are the only local restaurant to do so.
We recently offered Elk burgers that were sourced locally from Jamison Farm. Our trout comes from the pristine Rockbridge Trout Ranch near Brixey. Such lovely, near-by sources.
I am thrilled that eggs are back in production again. While the girls seemed to take a 3-month sabbatical, we yearned for their golden offerings. I get such a delight in serving that luscious deep yellow egg salad or peeling a green hard-boiled egg for the spinach salad. It was down-right fun to show a kid who brought in his dyed Easter Eggs my green eggs that came right from the chicken that color.
Another customer brought me freshly harvested watercress. How exciting to chomp on that peppery crunch knowing it came from one of our local pristine rivers.
Through my involvement with Chef's Collaborative we now have direct access dockside to fishermen in the Gulf, in the Atlantic and the Pacific. They deal in only wild-caught seafood. We can now have fresh caught seafood shipped directly from their docks to our back door. Let me know what fresh seafood you have a hankering for. We'll make a point of incorporating it into our menu planning.
Did you notice our new screen door? Thanks to Phil Orlikowski we have a custom made one with a carved handle. It had to be made custom as the doorway is 42" wide and 8 ft tall. We are hoping we'll be able to leave the front and back doors open to give us a fresh breeze—minus the flies. During the winter our utility bill rivaled our rent for for top prize. We're hoping that spring and fall are kinder to our utility bills and think the screen door will be a good first step.
This Friday we are hosting and Earth Day Feast and we very much hope you'll join us. The cost is $20 per person and that includes appetizer, salad, entrees, side dishes, dessert AND your beverage. With all that included in your cost, it is about what you'd pay on most Friday nights. We still have spaces available, though I expect that to change quickly early in the week. I'd suggest you make that call for reservations TODAY 505-0302
I am putting together the menu, sourced locally. Sourcing locally keeps the money in the community and helps build prosperity that lasts. So far, it has taken more effort to build local sources than I imagined. While there are many independent growers, raisers and producers locally, most have had to find ways to market their goods to a larger market and have thus by-passed the local market in order to survive. The same situation exists for local artists. Most have to take their products to much bigger markets simply to make a "go" of it.
Obviously, certain times of the year local produce is bountiful. Other times we are fortunate to find any tomatoes that don't taste like cardboard and THEY are NOT local.
The Earth Day Feast is a celebration. It acknowledges that we are a part of a larger whole that cannot be disrespected to facilitate short-term perceived "gains." It allows us to take an evening to enjoy the local plenitude and the joy of being among friends.
As I write this Saturday morning, after a major spring storm moved through, the Carolina Wren is showing me her newest nest in an old Bluebird box. With her staccato chirps she joins the Cardinal the returns each spring. Actually, he probably didn't leave—he is just more vocal right now. Have you noticed that different cardinals have their own songs? This one we call "Pete Seeger" because that is his call. Three "Pete Seegers" and we know our old friend is nearby. Another Cardinal's call is, "Snip-snip, snip-snip-snip, snip-snip." We call him "Bob it." The mourning dove's low cooing provides the bass notes to our concert. The silent but soaring turkey and black vultures have said their good-byes and the migrating flocks have moved northward. We won't see the nightly gathering of 300+ vultures roosting in the empty trees until next fall.
Up until now, our small pond has had mostly frogs with their nice variable trills. With all this rain, I know the toads are due. They'll begin their droaning call and continue it for about three days, non-stop, before they scamper back off to their hiding places. We appreciate their visits, though, I am not so sure our 5.5 cats do. With my partial hearing loss, I cup my ears with my hands to get the full effect. Those suckers are LOUD!
Speaking of celebrations, did you see the article featuring us in Missouri Life Magazine? We are so grateful to have that kind of support and recognition. Several new customers drove across the state to visit us, based on that article. Thanks for making them welcome.
This week's menu—
Monday~ Crab & Chipotle Onion Quesadilla; Creamy Garlic and Spinach Soup
Tuesday~ Fire Roasted Caribbean Pork Tamales with Pineapple Salsa, warm Mango and Pineapple Puree and Yellow Rice;
Wednesday~ Personal pizzas—Pesto, Sun-dried tomatoes, Shitakes, Mozzarella, Wood-fired Chicken
Thursday~ Spinach/mushroom quiche with fruit or Italian Potato Salad
Friday~ Chicken Mole Tacos with side of black beans
Additionally, one of our regular menu items will be featured each day at 50 cents off.
We look forward to seeing you during this wet, rainy week. It is the same every year, this week. Wet, wet, wet! I am just glad I am not manning a booth at an outdoor art festival. THAT'S WET!
See you soon!
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