Most certainly a common sign of an uncommon economy, small business and large are closing their doors. It seems to be happening every where you look, tune in, or converse. I am now a victim. The Chocolate Moose has closed it's doors, ergo I am unemployed. All of the candy has been bought at a discount, the furnishings are almost all sold off at rock-bottom prices, and the kitchen will be "on the market" this weekend for a steal. Dismantling it was the most bittersweet task of all. Pun intended. Shelves of nuts, jars of confectioners sugar, drawers of dipping tools. The tubs of garnishes for chocolates are coming to my home to roost. I made them a new nest last night in my fancy kitchen. Probably the most satisfying part of "cooking" for me is the final garnishing and plating. We eat with our eyes first, other senses second. I love to spend a few extra minutes making what I have prepared look interesting. I don't worry as much about how it tastes (good recipes & technique remove that doubt) but I do take the time to make sure food looks good. Since winters' snows are still upon us, I'll be making some special sweets at home for a while longer.
Long live the Moose.
As I visited with local farmers, flour millers (Wade's Mill) and vintners (Rockbridge) outside Lexington, Virginia last July, I was surprised that they did not know what a CSA was. You can read about the concept of Community Supported Agriculture here. I have been a member of a csa, The Farm at Miller's Crossing, for 10 years. My recipes are passed out to all of the shareholders, or members, during the 5 month growing season which exists here in the Hudson Valley. That is to help the members use all of the goodies in the weekly share. For example, arugula has a very long growing season, so it appears repeatedly in our harvest. After the first one or two pounds of it, some folks get tired of preparing it the same way, perhaps the only way they know. This is where I come in. I provide four or five recipes with each harvest that are closely matched to the produce in the weekly share. All year long I collect and develop recipes towards this end. I have about 25 that use arugula. Kohlrabi anyone?
I have a dozen ideas on how to get that unusual root on your dinner table. And now they are on the web, as well. Go see here.
We are planning to celebrate the great feast of Thanksgiving in Lexington this year. Yes, I am running away from home for yet another Holiday. I think that's just fine. I am bring some people, my favorite kitchen knives, local organic produce and root veggies from the Farm, and of course, a slew of recipes. That's what a CSA is.
