Hey Everyone!
It's official, we have started the long slow slide from high summer to fall. Nights are now dipping into the high forties and the air has that crisp pungency to it. Swims in the river are quicker , lying in the sun has never felt so good. What a summer it has been, back torquing, mind bending, hand cracking river swimming, fruit harvesting. Literally thousands of pounds of fruits have been plucked by our fingers, f eeling for ripeness, twisting the stubborn stem until you hear the satisfying snap of fruit released from vine. Our hands are connected to your bellies in quite a visceral way. Priorities and color schemes change now, I find myself dreaming of lush greens and zesty root crops. Can't really say I would turn my nose up at a roated lipstick pepper though. The farm seems almost barren, the lush bushyness of squash, beans and tomatoes all but gone.A nimals are shifting in their attitudes, less needy, more calm. Lambs and hogs put the pounds on and I can detect a faint thickening to the cows coat. Still recovering from team Knife and Fork's win in the WNC Chef's Challenge. I was a team member under the genuis guidance of my friend, culinary mentor and brilliant chef Nathan Allen. We went through four rounds of competition to get to the final, matched up against the Biltmore. There is something so poetic about real food turning people's palates and hearts ,showing folks, that through the food we grow and then cook, we can create a revolution,or revelation. Maybe both. I cherish my relationships and my quasi membership in that exalted world of cookery. Honored to call someone like Nate my friend.
Anywho, you should expect a shift in veggies,tomatoes fazing out, potatoes in .Here's the list for this week.
taters
tomatoes
cherry toms
peppers
garlic
basil
eggplant
celery
Enjoy the season's change!
peace
gaelan
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