The Ackermans Entertain at Hotel Palomar's Spring Wine Hour

One perk for guests at the Hotel Palomar in Dallas is the Wine Hour they host in the evenings. Last week, the hotel opened the event to the public and combined it with a fundraiser for the Promise of Peace Community Garden. The Ackermans provided musical entertainment. Promise of Peace is a non-profit active in East Dallas that aims to reduce the school dropout rate, reduce crime, gang involvement and teen pregnancy through local initiatives that increase community involvement. The organization’s two main activities are the community garden on East Grand and photography classes.
More below.

East Dallas Students at The Peace Garden.

Hotel Palomar provided ‘lite bites’ from Central 214, the Hotel’s restaurant, along with wine to accompany them. Hotel Palomar has supported the Promise of Peace Community garden in the past, including providing the irrigation system.

Promise of Peace’s next event is Eco Fest on April 15^th from noon to 5pm at the garden.

Tom “Spiceman” Spicer sez he’s got “tahmayduhs”: Louisiana Creole beefsteaks, roma, and heirloom.

Tom Spicer.

Our favorite forager, Tom Spicer has lots for sale at FM 1410. Here’s his latest update on inventory.

Okay, enough with the links already. Here’s what I need you to buy…and if you can’t buy anything then just come sit out on my back deck and take in the fertile scenery yields of my blood, sweat and tears. Arugula, Sweet, lemon, thai and cinnamon basils, “Spicer Greens”, Wolf Creek Okra and 8 Ball zucchini,  Marfa, Tx. Tomatoes, Wild and Cultivated Exotic Mushrooms, Sea Beans, Squash Blossoms, Fresh Pinto Beans (purple hulls and black eyed peas by monday). Wolf Creek Farm pickles and preserves (real, local farm mom n’ pop put up goods as opposed to all the high fructose corn syrup stuff made in mass quantities with what ever label you want on it) Send me out to the mkt. in the wee hours to get the freshest pick of sweet corn, tomatoes, spinach, melons/cantaloupes, squash or whatever…kale and collards included though my garden is flush with Rainbow Beet tops and Chards”. That’s all for now. let me know what you’re looking for.

Jump for Tom Spicer’s (unedited) vegetable report.

Amaranths…this link contains images of the numerous types of amranth greens along with cultural information. I grow 7 varieties of these and harvest them as micro greens, petite greens, baby greens and braising greens through out the hot summer months. I discovered this beautiful family of edible plants in my Vietnamese workers garden over 20 years ago and have been cultivating it in large quantities ever since.

Green amaranth, in Jamaca is called “Calaloo” which, essentially… is their spinach. There are various types of red and variegated bi-color varieties like  “Merah” (round coleous type leaf) , Red Garnet (narrow pointed crimson leaves) “All Red” (round, all red like Merah and Calaloo) and “Josephs Coat” a tri-color pointed leaf. I continue to find other, wild varieties in my quest for new-tritious salad components.

Purslanes/aka Verdolagas…another heat resistant, drought tolerant (drought loving) nutritious salad and cooking green that is extremely high in tri-omega amino acid. I discovered my Hispanic farm workers harvesting this weed into laundry baskets before they would punch the clock at 6:am. I inquired “what the hell”? I ate some for lunch that day. They quickly braised it off in the fond of their skillet that had just seared up a batch of “cicina”, a thin, marinaded beef. This discovery was within a few weeks of amaranths.

Lambs Quarter (not lambs ear nor lambs tongue…those are completely different plant families) lambs quarters come in three colors. Two of which are most commonly found wild, green and magenta. The dark purple lambs quarters are not commom here in the belly of the dragon we call Texas. I purvey all of these greens through out the summer either as independant components to or mixed in what has come to be the summer version of “SPICER GREENS”. One of my best chefs put it on his menu as “Wild Spinach”

Sorrels, this and all the salad/pot herbs above have one element in common that groups them into an international “Spinach” category and that element is oxalic acid. They may not have the same percentage of oxalic acid but they contain quite a bit which needs to be studied both in how best to prepare them so you get the best side of oxalic acid instead of it acting as a ligand that robs you of and bonds calcium with an insoluable salt often resulting in kidney stones. Lemon juice and the correct metal pans/pots can prevent this it is said. There’s common sorrel, red veined sorrel, sheeps sorrel and wild arrow head sorrel (my favorite). Sheeps sorrel is another name for the plant “Oxalis” and looks like a Shamrock (red and green varieities). Look up and read about cunsumtion of oxates. Sorrel, because of it’s oxalic acid content is used to clean the fond from the pan then pureed with cream that makes a killer sauce for trout and salmon but don’t leave out the lemon juice.

Calabasas, Winter squashes and edible gourds...Vegan Turkies (are blue, orange or grey Hubbard squashes) all washing up on the market schoals. There’s one in particular that I’d never seen and goes by the name of “One Too Many” it’s a knock out of a beautiful winter squash. The story goes that a farmer had planted 12 varieties and this was the thirteenth variety, hence…one too many.

Okay, enough with the links already. Here’s what I need you to buy…and if you can’t buy anything then just come sit out on my back deck and take in the fertile scenery yields of my blood, sweat and tears.

Our retail hours are from 10:am to 5:pm mon thru sat, sundays by appointment only.

We have been struck by lightning twice in the last couple of years. What are the odds? So, we have been instructed to buy lottery tickets… and we will!

Mark was the cook before and after the lightning. OH NO. That song.

Tom Spicer: "Even cucumbers need a little shade."

This unedited list just in from Spiceman:

Developing and properly staffing any small business operation, especially a farm of any size, on less than a budget of shoe string potatoes isn’t easy… then throw a tanked economy on that camel. Fewph!

But I’ve DONE IT! My garden is filled out and flush, The new deck we built less than a year ago RULES, I have awesome garden workers, 2 lovely ladies to assist you with your produce needs (Ellen and Nicole)…now all I need is a driver.

Ok nuff said…here comes the good stuff:

Louisiana Chanterelles by this coming Wednesday…got the call from my buddies while they were still on a 12′ flat bottom boat, 15 hp Mercury trolling motor with a dingy loaded with ice chest of chanterelles in tow.

The Pacific Northwest continues to be the main stay of wild mushroomies though new venues like Montana are pushing up morels

Wild Sea Beans are here and looking to get some Huckleberries soon.

South Texas (Carizzo Springs and Sandia) are producing some really fine tasting melons, Canary/crenshaw, Israeli and Sugar Queen.

Marfa, TX Tomatoes are gapping but new crop Marfa maters may show as early as this comming Friday. These tomatoes are the best, utilitarian tomatoes for restaurants that blow through cases every day. I’ve had a hard time getting as good of a tomato out of Tennessee or back east.

Wolf Creek Farm in Tioga, TX is done on heirlooms but has still been delivering the finest produce selection (as usual) hats off to Tim McCullough… consisting primarily of Marconi and Gypsy peppers, baby okra, some eggplant, cipollini onions and really awseome jarred and “put up” bread n’ butter pickles, dill pickles, smoked red jalapeno salsa, Pesto made with his peacns in lieu of pine nuts, heirloom tomato base sauce, asian pear butter. His processing kitchen that runs the length of his barn is a work of art and state of the art. Another incredibly beautiful farm.

Sid Greer of Greer Farm in Daingerfield, Tx (stunningly beuatiful farm) has loaded me down with the best blueberries I’ve ever eaten…perhaps with the exception of those tiny lil Maine blueberries…Please come carry them berries away while they last.

Our FM 1410 Garden has arugula out the wazoogula in sizes and varietes from micro, petite, baby and full blown Wild (the word for wild in Mexico is Sylvestre though we call it Sylvetta and in France wild foraged is called Savage) also have Rucola, the Italian varietal.  We have in spades all the wild salads which love the summer heat and thus take the place of cooler weather salad greens like lettuces…what are those weeds? 4 varieties of amaranth including 2 varieties of the Jamaican Spinach they call Calaloo…I also have the coleus leaf varietal called Merah that I’ve deemed it ”Calico Calaloo” which normally I’d write a poem about however it’s not flowing here and now but this other stuff I’m telling you about is.

Then, 2 varieties of purslane (very high in triomega amino acids)  blended with 2 varieties of Lambs Quarters aka Quelites (K-lee-tes) in Mexico. This is an awesome salad blend of what Neal Sperry refers to as “noxious weeds” so come score a bag of  “Salad Noxois” or if you prefer “Weedorf Salad”. We toss in the sour, lemmony herb Red Veined Sorrel, and  Fennel Flowers, Salad Burnette (a nice cucumbery salad pot herb)and Red stem Malibar Spinach (no room for a kitchen sink in this salad)

Then there’s Lemon Basil, Thai Basil, Shiso, aka Oba Leaves (Japanes Basil-Mint)

The first thing we pick out back in the morning are the squash blossoms….and plenty for all of Dallas.

Ok, Have some freestone peaches from Terrel, Tx. don’t know how long I’ll be able to get them but have them now.

I’ll be picking up 240# of 5 varieties of fresh shelled legumes most of which are to air cargoed to Boston within hours of procuring them. Speckled Butter Beans, Creamer peas, Crowders, Purple Hull and Lima beans. I’ll keep some for us otay pankies? OTAY.

Have some nice fresh Sumac, Fennel Pollen and Dill Pollen in house. Ok friends, thank you for your support and sorry I didn’t post prices it just holds up the process of getting this info out to you. Besides…let me say that most of you know that I’m competitively priced on retail as well as wholesale.

As a reminder to my Chefs…we offer a consitant supply of commodity produce, e.g. a full line of Fresh herbs, Salad greens in spades, mushrooms too, accented with the best tasting seasonal fruits and veg. So come on down and shop hungry.

Best regards

Spiceman

Spiceman’s FM 1410
1410 B North Fitzhugh Ave.
Dallas, TX 75024

Many consumers don’t realize that the FDA does not require genetically modified food to be labeled. That’s because the FDA has decided that you don’t care if the tomato you are eating has been cross bred with frog genes to render the tomato more resistant to cold weather. Some consumers may not be concerned with eating “Franken Food”, but for those who are, here is how to determine if the fruits and vegetables you’re buying are (GM) genetically modified.

For conventionally grown fruit (grown with chemicals inputs), the PLU code on the sticker consists of four numbers. Organically grown fruit has a five-numeral PLU prefaced by the number 9. Genetically engineered (GM) fruit has a five-numeral PLU prefaced by the number 8. Example: A conventionally grown banana would be 4011. An organically grown banana would be 94011. A genetically engineered banana would be 84011.

Dr. Dirt has more guidelines for steering clear of GM foods in your diet. Click here. If you have questions on this newsletter or any other topic, check his radio show schedule. Or follow him on Twitter or Facebook.

Chad sees squash blossoms and gets excited, wanting to use them at his dinner he will cook at Tawlet. Rabih is concerned, wrinkling his brow, and keeps pointing to the trash, "no good! no good! no good!" so Chad picks one and eats it raw as the farm manager Rabih's eyes almost pop out. We had the manager of Tawlet call Rabih and ask him in Arabic to bring a bushel to the Souk al Tayeb market on Saturday so Chad can buy them from him. Photos by Randy Potts.

This morning comes a photo dispatch from Randy Potts and Parigi Chef Chad Houser who are in Lebanon. You can read their previous reports here, here, and here. Jump for more.

The Al Rabih farm, the oldest and largest organic farm in Lebanon. Straight ahead is the Mediterranean Sea, and to the left are snow-capped mountains. Photo by Chad Houser.

Rabih shows off, pulling fresh radishes out of his greenhouse soil and eating them . . . 'fresh! fresh!' he says, one of the few English words at his command." Photo by Chad Houser.

Georgina al Bayeh is the most famous pastry maker in Lebanon. Her maamoul, used by people of all faiths in Lebanon, are featured on billboards all over Beirut and even the countryside. She is standing proudly in front of the new kitchen she is building. Because of her work with Kamal Mouzawak, she has been transformed from a housewife to a pastry chef who gets so many calls for her maamoul that she needs more room for cooking. She is one of many success stories in Kamal's food projects around Lebanon. Chad spent an afternoon learning to make maamoul from her, and she also hosted us for a wonderful lunch with her mother and three boys. Photo by Chad Houser.

Georgina's mother setting the table for our lunch. Georgina and her mother did not stop smiling for our entire visit. Once again, we ate an amazing lunch, including a style of kibbeh formed around two bowls -- they are pictured in the foreground, along with the traditional hummus and fattoush salad. Photo by Chad Houser.

Georgina's home is in the mountains of Zgharta, a town in Northern Lebanon several miles east of the sea. She has her own olive orchard and an olive press built by her father -- here she shows Chad and our Dutch companion Loutte Wouters how the press works. Photo by Randy Potts.

jump for more…

Here’s Food For Good Farm at Paul Quinn College’s mission statement:

Food for Good Farm at Paul Quinn College is striving to be a source of change and provide healthy affordable food for residents and members of the community. Paul Quinn College, recognizing the problem confronting its surrounding neighborhood has assumed the responsibility to be a source of positive growth and economic development in the community through the Farm.
The primary goal is to address the lack of affordable, healthy food options in one of the most economically under-resourced communities in the City of Dallas. The secondary goal of the enterprise is to create an academic program that integrates social entrepreneurship into the daily lives of the students at the College.

The current project has successfully transformed an unused football field into a thriving farm that has produced over 2,200 pounds of fresh organic produce within just two growing seasons. The conversion of the football field into an organic farm has provided fresh food options to the community and aroused interest within the student body.

The Farm brings healthy food to the neighborhood, engages students in meaningful learning projects, and provides an unparalleled opportunity for community and college interaction. Paul Quinn has been able to achieve these remarkable results with only approximately two acres of producing acreage.

Photography by Wade Griffith.

Patrick Kennedy files a story about Urban Acres in the March issue of D Magazine. It’s an in-depth look at former-chef-turned-thoughtful grocer Steven Bailey and his venture Urban Acres. Here’s a snippet of Kennedy’s story:

Urban Acres’ recipe is one part hands-on learning experience and two parts community involvement, further distinguishing it from the impersonal feel of either the downtown Farmers Market or a typical supermarket. Every time I’ve visited the store, I have run into an old friend or made a new one. The feel of the place is flavored as much by the community as it is by Bailey himself. He is staking his business on the one thing his competition will never have: a home here in Dallas.

Here’s the whole story.

Spiceman's garden.

This just in from the Spiceman:

y’all need to come see what we’ve got here at the FM 1410. This is what I’ve been trying to finish and it’s almost done…a few finishing touches but now we’re up to our wazoogala in arugula…and if you have a fetish for lettuce we’re it ! check out our wailing wall of basil and last but not least…Our New Shed and Deck ( a Cajun porch on steroids) come on down y’all. Spiceman’s FM 1410. 1410 B North Fitzhugh Ave.

This is (obviously) not a man from Dallas shopping at a local market. Some people.

The full crop of ripe Texas produce is just around the corner but local markets are kicking into high gear with all kinds of goodies. The two clichés in the previous sentence should be enough of an incentive to get off the computer and head to Mockingbird Station Market tonight from 4:00 to 7:00 PM.

Web details here. Jump for the list of unique vendors.

DFM Organic Farms: Bruce McCarver grows his produce using no-till, double-dug raised beds, a sustainable method that doesn’t harm the earthworms and other natural insects. Look for herbs, malabar spinach, Georgia collards and maybe some onions.

Joy Farms: Jerry Smallwood grows fruits and vegetables and specializes in heirloom and unusual varieties. He also features selected food specialty snack items made locally. Jerry will also have Texas Olive Oil and Kap’s Peppered Jellies for sale.
Stephanie’s Premium Bakery: Stephanie’s cookies are made with only the finest, freshest ingredients and with no preservatives added.  Stop by to try her latest creation is a line of iced cookies called Stephanie’s Citrus Gems, which taste divine!
Texas Honeybee Guild: Urban/rural Blackland Prairie bee-wranglers, Susan & Brandon Pollard, offer local signature honey and products from the hive. Up-close, raw and unfiltered distinguishes their advocacy driven honey-cottage industry.
Wackym’s Kitchen: Paul Wackym bakes seven delicious cookies, all made from fresh ingredients with no artificial flavorings or preservatives.  They have a crisp and crunchy texture, with a “right out of the oven” taste.
WeMe Breads: Christine Carey’s crusty dense breads are baked locally and guaranteed to please. She also makes her own fresh ranch dressing, which the Dallas Morning News’ Kim Pierce has described as “drop-dead good.”

Go, Tom:

Greetings from The FM 1410, the Spiceman’s lair of Culi-ne’er-do-wells and looking to please or sometimes… tease with tastes of trinkets from his garden.

We have a nice garden buffet of fresh, edible greens, flowers and GREEN CORRIANDER BERRIES right off the umbeliferous crowns @ $2/oz.

Use them like pepper corns to encrust and make robust your fish, poultry dish or toss them over your shoulder and make a wish.

EAST TEXAS STRAWBERRIES from Titus County…or just accross its border maybe but wherever I got them I drove 4 hours round trip because the flavors beconed

the Spiceman to run the gauntlet of sirens (you’s in a heap o’ trouble boy) but I say I say, fog horn leg horn…that there’s a strawberry! retail @ $4 PT wholes ale $30/flat

ORGANIC TIOGA, TX BRAISING & SALAD GREENS Wolf Creek Farm is back on line with late plantings of snow kissed salad greens retail/wholesale around $10#…value added from Spiceman’s Garden at $15# look for late crops due to the late spring, okra, eggplant, heirloom tomatoes, yukon gold potatoes, shishito, Padrone, marconi and gypsy peppers…other great organic produce from Tioga Tim late in summer are water melons, canteloupes (sorry honey dew, but…I can’t elope)

Jump for joy!!

SPICEMAN’S “FLAVORHOOD” GARDEN aka (le Jardin de Garde manger) Edible flower mixes (borage, pea, nasturtium, arugula, geranium, soba, mustard y mas)

Micro, Petite and Baby salads in spades (rainbow chards, asian mustards, gold beet, red russian kale, arugugla, sylvetta arugula, et al) Baby Fennel, Micro leeks are limited.Radishes comming on (white icile and breakfast radishes) Lollo Rosso, Salad Burnette, Sunflower Sprouts, pea tendrils…y mucho mucho mas

WILD FORAGED FENNEL POLLEN …

freshly fallen makes me hear the wilds a callin’ “sprinkle me on your bitter ballen”

but what do I know, I’m no Dutch Boy y’allin’

I’m just a so n’ so from down in New Awlins

so get in gear and start a haulin’ …

over to Spiceman’s for some FENNEL POLLEN $1/gram $16 oz

WILD FORAGED DILL POLLEN

dill, fennel, celery,chervil, cumin, caraway, parsley and carrots are all so very delicious

and all of them are in the wild carrot family also known as “umbelliferous”

yet my favorite way to encounter these is in the wild which is very surreptitious

but should you be so lucky to stumble upon them… it would be quite serendipitous

in any case, come try before you buy and I’ll make you a deal that is guarunteed splendiferous

if you’ve got the dough…we’ve got the Dill (priced same as fennel pollen)

RAMPS we are in the late stages of Ramp season which means the bulbs are swelling out like a fat bottomed Botticelli angel with green dove wings that would deliver quite a sumptuous Venus on the half shell augratin retail $16#, i.e. $1 oz whole sale $12#

EAST COAST FIDDLE HEAD FERNS unfortunately…West Coast Fiddle Heads play second violyn to the East Coast (Ostrich Fern) Fiddle heads  retail @ $1 oz   $12# wholesale and fortunately… we have the East Coast in house…one of  Spiceman’s orchestral selections of seasonal celestial perfections

OKRA LOOK! up in the sky…it’s a satellite! it’s a silo… no, it’s rocket! NOPE, it’s only okra $3#

GREEN TOMATOES one potato, two potato, three potato, more? one tomato, two tomatoes, green tomatoes @ $4#

OTHER LOCAL GREENS Waxahatchie, Hydroponic lettuces retail $2/each or $3# cs @ $18

MUSHROOMS we have tons of cultivated exoti mushroom, brown clamshell, white clamshell, baby shiitake, 2 varieties of Maitake/Hen O’ Woods, King Oyster and baby Oysters…pitch til ya win/ half pound bag for $10 …aka Spiceman’s dime bag o’ shrooms Morels, Porcini and Chanterelles are all late this year though we are getting them as we can. That’s why you should pop in the ole FM 1410 from time to time, ya hear?

We’s is a plantin’ all the seeds we can tote in our pokets out into the garden. FYI Spiceman will be some what unavailable for the next two weeks so get a hold of the infamous D. A. T. (David Anthony Temple) @ 214-714-0892 or leave a message on the “cluck cluck cluck and cock-a-doddle-do” line @ 214-954-7974

Stay tuned for more of Spiceman’s “Crop Circle Specials”

We are located at 1410-B N. Fitzhugh Ave. Dallas, Tx 75204 or between Jimmy’s Italian Grocery and the Asian Community Garden…

Our hours of operation are from 10am to 5pm mons thru sats

we accept visa, discover, mastercard, chickens, goose eggs and guinea hens

Thank you kindly fo’ yo’ bidness

Pinkberry. Just in time for the beginning of “Pinkberry Season”: two new decadent and delicious toppings. Cheesecake Bites and Cinnamon Streusel have joined the extensive list of luscious yogurt pairings offered on Pinkberry’s topping bar. Celebrate spring with new swirl topping sweets, and follow @pinkberryswirl for juicy news on a brand new Pinkberry yogurt flavor deputing March 12th.

Akin Farms. Wendy Akin of Akin Farms writes a lovely newsletter with updates on her crop availability. Her first of the season was delivered yesterday. READY TO PLANT. The seed potatoes are here and waiting in bushel baskets for the soil to dry enough to make beds for them.  Onion plants – about 12,000 of them! – have arrived and are waiting to be planted.  Michie likes to get all this in the ground in mid February, but this year we are hoping for early March.  Big 5 pound sacks and about a hundred little packets of seeds are piled up in the diningroom waiting for spring planting.  Many hundreds of tiny tomato, pepper and eggplant seedlings are growing on heat mats under lights and flats of hefty artichoke seedlings are growing in the greenhouse. Subscribe to Wendy’s informative mailings at akinfarmorganic@aol.com

Henry’s Homemade Ice Cream. Girl Scout Day. March 6th Noon – 1:00 PM only.
GIRL SCOUT DAY at HENRY’S HOMEMADE ICE CREAM, 2909 W. 15 th St.
Plano, TX 75075. 972-943-3639. FREE Girl Scout Cookie Ice Cream. ALL Flavors.
All Girl Scout Cookies will be manufactured into HENRY’S HOMEMADE ICE CREAM
If you are a Girl Scout, Daisy, Brownie, or a brother or Mom or Dad then you are invited to attend for FREE ICE CREAM !!Watch for Celebrity Scoopers !!!! Ice cream makes you pretty! Think outside the cone!

TJ’s Fresh Seafood Market. Crawfish Are Finally Arriving.  Order By Wed For Weekend.  (Price Last Week Was 4.65 / lb). March 7 – Oscar Night…TJ’s Shrimp Platter Wins “Best Oscar Snack” Every Year. March 15 – Alaskan Halibut Season Starts. March 29–Passover. Best Gefilte Fish In Dallas! A very popular fish in Australia, barramundi is prized for its sweet, mild taste and big flake! We will get barramundi in Thursday and Friday. Price should be around $19.99 / lb. 214-691-2369.

Dish. Now open for lunch.Restaurant to Offer Lunch Menu and Specials. Dallas diners can now experience DISH for lunch five days a week.  With a focus on fresh, simple and comfort, DISH’s new lunch menu blends home-style favorites with the best ingredients to create classic dishes with a twist.  Guests looking for a quick and reasonably priced lunch will find it at DISH with menu items ranging from $4 to $18. DISH’s lunch menu features items patrons will enjoy time and time again. From starters, flatbreads and salads to sandwiches, burgers and main plates.  In addition to the regular menu, DISH will also serve daily fish and pasta specials as well as a made-fresh daily soup.

Get down and mushroom-y with Tom Spicer.

Bring your own wine to Spiceman’s Absolutely Unusual Culinary Extravaganza. For those of you still using Morton’s salt, Spiceman is Tom Spicer, forager and procurer of all-things-produce. His wonderfully offbeat shop, Spiceman’s FM 1410, is next to Jimmy’s Food Store and Urbano Café in East Dallas. This Saturday (November 21) Spiceman will teach a few cooking classes. Festivities kick off at 10:30 a.m. with roux making and continue with wild mushroom paella cooked by The Spiceman over a bonfire and duck and Andouille gumbo by David Anthony. Spiceman says,  “Come dine, bring yo wine and loose yo mind at Spiceman’s Gumbo ‘n da Garden!” Wild mushrooms? Oh, yes. 1410-B Fitzhugh. 214-954-7974.
Jump for Spiceman’s current inventory.

We also have many “garden salads” to harvest for you such as:

Pea Tendrils, Sunflower Sprouts, Micro Cilantro, Petite Asian Mustards and French lettuces,  Nasturtium leaves, red veined Sorrel (aka in some places as “Hearts of fire”)

Baby Soul Greens ~ Red Kale, Curley Mustards, Baby Spinach, Petite Red Cabbage and Buck Wheat leaves with an “Otay Panky” vinaigrette.

Southern Field Greens ~ Baby Escarole, Red  veined Sorrel, Red and Green Romaine as well as Lollo Rossa red leaf lettuce.

Asian Lolita Greens ~ Baby Mizuna, Red Mustards, Tatsoi, Malabar Spinach, Nasturtium leaves, pepper cress and more.

Local, Organic produce on hand:

Sunchokes retail @ $6# wholesale at $17.50/5#

Wild and Cultivated Exotic ’shrooms…pitch til ya win @ $10/8oz the choice is yours (or ours), Chanterelles, Porcinni, Hedge Hogs, Baby Shiitake, Shimejii, Piopinni, Burgundy Chanterelles aka Pigs Ears, King Oyster, Chicken O Woods, Domestic Black Trumpets …there, that’s a snap shot of what I see right this second…maybe more or less but always fresh….

Tons of lettuces and fresh herbs with locally grown, certified organic Nappa Cabbage, Braising Greens and Arugula, Elephant Garlic, Smoked and pickled red jalapenos

Louisiana Citrus is on the way in time for Thanksgiving…Satsumas, Tangeloes, Meyer Lemons, Kumquats. We’ll have limited availability of stem and leaf for fruit amenity baskets so please order in advance @ $4#