Spiceman’s F.M. 1410 in Dallas has a new farmer on board

by PegNews wire

Restaurant week is upon me like a tsunami of desert sand, i.e. I'm covered up with orders and it's so brutally hot with many trips to the market and air cargo and no time to so much as blink but, what does that mean to you? Well... are you a participating chef in restaurant week or one of my retail friends? The ingredients my chefs use regularly get some what dumbed down for Restaurant Week. But I still have Morels, Chanterelles, French Beans, Baby Sunburst Squash, Zuke w/flowers and Texas Olive Oil and one (1) autographed copy of my dear sister Susan's Crescent City Cooking cook book left and, oh... some baby Israeli Melons.

It's not for lack of things to write about that I've not sent out any updates lately however, more the combination of summer heat, fuel costs, "eat local" hype and my shaking up and shuffling of my own "E.I.E.I.O.s of farmers in the dell" that left me holding the bag for a spell. But I'm not complaining for two reasons, first is that the bag I'm holding is a very nice one, empty or full (I'll show it to you if you come in to the F-M 1410 maybe) and second is that I've already begun to receive produce from my newest farmers Steve and Christine of Sundance Farm in Blooming Grove (Navarro County about 1 hour and 20 minutes south of Dallas) and I'm excited to get their "Homegrown" Tomatoes, wild mesquite beans, fresh herbs and many other items from them.

Sundance Farm is in sandy loam soil which better facilitates more variety sooner than what I've been able to coax from farms in black clay (alluvial/gumbo) soils and is a promising farm... from me to you. You will see more and more from Sundance as well as be able to see this beautiful spread in the very near future I hope, i.e. farm tour and farm party maybe even. Let me say that gumbo soils are very nutritious but very hard work in many ways so all you black clay loving farmers/gardeners please don't send me any hate mail. I love gumbo...really, but only when in the hands of someone who knows how to unlock its secrets.

Over 2 months ago I started more than 120 San Marzano Tomato plants from seed and sent them down to Sundance along with a variety of other seeds and sundry advice so yesterday I was happy to see the first of the San Marzano tomaotoes and hear about how healthy the plants are. They're a bit green still but that is about to change very soon. They also have other, old-fashioned tomato and vegetable varieties and grow them for flavor and vitality. We are nowhere near canning quantities but should have enough for all to experience. San Marzano Tomatoes are an Italian plum shaped Roma type but you see, Romas are Romas and San Marzanos are well,..here, read this.

Steve and Christine also delivered some very tasty tomatoes, baby poblano peppers, fresh herbs...various opal and green basil. I will be placing all my greens, cultivated and wild foraged (purslane, wild arugulas, chards, beet, etc..) with Sundance Farms as well as in Spiceman Gardens which is still destined to be. Thank you for your support...please be patient.

*Lobster Mushrooms are are in season and should last in through Thanksgiving and Christmas even. Chanterelles from Louisiana are done though we have European and plenty of Baby Shiitakes, Maitake/Hen O' Woods, Abalone Mushrooms, King Oyster and Shimejii Mushrooms as well.

Canton vine-ripe tomatoes and beefsteak tomatoes from Ripley, TN. Okra and figs I'll get when I see them in the morning (Monday 8/11). Peaches are available locally. Fresh Shelled Peas we'll re-up very early Wednesday.

Alrightythen, now a few retail "Gift Box" ideas from www.tomspicer.com for anyone who'd like not to have to work so hard as to think about what to select from such a long list of things for themselves, family, friends or lovers. Most of my clients/chefs trust me to put things together for them...sometimes.

These are foods in season right now and these amounts will feed 2 to 4 persons: $25 + $24.40 Shipping = $49.50 that's the minimum online amount for your shopping cart. If you can pick it up and save freight then we can double the quantities.

Box #1: 1 pound fresh shelled legumes, 8 oz. assorted wild and cultivated mushrooms, 2 bunches baby striped beets (8 beets), two ounces bunch of Fresh Herbs (your choice or... mine?); 8 oz. Salad Greens (Red and Green Oak Leaf, Lollo Rossa, Tango. Red and Green Romaine, Arugula, Water Cress, etc...); 8 oz. wild huckleberries.

Box #2: 1/2 pound French Beans; 1/2 pound Baby Zukes and Sunburst Squash; 6 ears of Baby Corn; 4 oz Sea Beans; 1 baby Israeli Melon; 4 oz. Chicory Frisee

Box #3 (Sasquatches suitcase): All seasonal Wild Foraged Mushrooms, Berries, Greens and Veggies from the Pacific Northwest

More to follow but I suppose you want recipies for these too...well, ok but order up, then you get recipies, HAH! Call for suggestions no charge, 214-828-0322. One of my dad's favorite jokes was, "Say, did you hear what the newlywed couple asked their waiter for? They said, 'We'd like to have the Honeymoon Salad,' and the waiter said, 'What's that?' and they replied, 'Lettuce alone with no dressing'!" So in memory of my dad "The Captain", I have Honeymoon Salads for you. All kinds of beautiful miniature lettuces (with no dressing) $1/head retail, on Tuesday 8/12. Sorry, it's Restaurant Week and I'm out 'til then.

QUESTION: What single word embodies all of these bizzy buzzwords: eating local, sustainable agriculture, organically grown, heirloom vegetables? Answer: BIODYNAMIC (search Rudolph Steiner as well as Benzinger Wines)

QUESTION: What word means "caused by man to the point of demise"? Answer: ANTHROPOGENIC

OK, stay tuned for my "Garden Updates" but like I said, it's so brutally hot...whew, hangin' in there, how bout you?

peace out, Spice Spice babies!!!

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