A good friend from the farmer's market is leaving us to help take care of a new grandbaby. We have a wonderful goodbye party at the Laughing Whale--believe me, when a bunch of organic farmers and foodies decide to have a party, they can really bring it! I had the honor of giving her goodbye address--here's an excerpt:
We’re all here today to say goodbye to Isabelle. I know that everyone here is thrilled for her to have this opportunity to be close to grandchildren and to go forth into new adventures. And I know that everyone here is sad for themselves to be saying goodbye. She will be so missed.
When I first moved to Lunenburg six years ago and came to the farmer’s market that spring, I couldn’t believe the line at Vendeene. For weeks, I was too intimidated to join it. My husband and I made jokes about what illicit substances were being dealt out of that little blue cooler. I didn’t understand. Could the bread really be that good? Or was it the charming personality behind the counter? Now I know it was both.
Once I did start standing in that line, Isabelle quickly became the guiding star of the market for me--as she has been for so many others. Her tremendous kindness and diplomacy have come to the fore whenever I have tried to speak French. She’s taken the time to know my family, and share hers with me, especially pictures of her gorgeous granddaughter, Danica. I’d like to think I’m special, but I know she shares herself as lovingly and generously with many, many people. Isabelle has an art for making everyone feel special.
I’ve been asking around about you, Isabelle, in preparation for speaking today. People have told me that you are gifted at making a gorgeous meal out of whatever is in season. And that at every market you arrive and literally dance across the parking lot singing “allo” to everyone there. You know your customers like nobody’s business, and tell them their orders just as often as the other way around. Your hugs last a week—or at least last you for a week! And everyone knows that if you’re feeling down, you should just go talk to Isabelle. She’ll tell you that you look wonderful and smile at you with a twinkle in her eye, and the day will improve.
If every vendor at the market is a bead on a chain, Isabelle has been the clasp that completes the circle. Goodbye, Isabelle. Thank you for being with us while you were with us, and take our love and our blessings into the future, to accompany you wherever you go. To Isabelle!
Tuesday, June 23, 2009
Sunday, June 7, 2009
Comfy Bed
This was the perfect sunny Sunday to get our new raised bed set up. There's an ill amount of our own compost in there, along with two varieties of tomato (Hogheart and Amish Paste) and two lettuces from BW. John's putting his chile seedlings in the other half. In the background are rhubarb, corn, spinach, a touch of kale, carrots, and a ridiculous amount of garlic.
Tea Time
I can't believe I never tried tea with fresh leaves before. Same concept as tea with dried leaves--just put them in a teapot (or in my case, measurinng bowl), pour hot water over them, steep, strain, and drink.
These is peppermint and lemon balm from Rumtopf Farm. Just beyond delicious.
These is peppermint and lemon balm from Rumtopf Farm. Just beyond delicious.
Thursday, June 4, 2009
Hot Cold Spicy Yum
This must be one of the best ideas I've ever had.
(Okay, it was actually my four year old's idea. But I made him, so does that count?)
Mexican Hot Chocolate Popsicles
Ingredients
2 cans of sweetened condensed milk
5 oz unsweetened chocolate (like always, I prefere Scharffen Berger)
1 tsp vanilla
1 tsp cinammon (fresh ground if you can manage it)
a pinch of chile powder
a generous handful of mini-marshmallows
cream to taste
Directions
Heat milk and chocolate over gentle heat until chocolate is melted and fully incorporated, then add vanilla, cinammon, and chile. Stir until well-blended. Taste the liquid--if it's too sweet for you, thin with cream until it reaches the desired level. Add mini-marshmallows and stir until they are melted about halfway (they will continue to melt after you pour the popsicles). Remove from heat and pour the mixture into popsicle molds--or if you want to go old-school, an ice cube tray. Insert popsicle sticks (or if you're using an ice cube tray, cover the top with plastic wrap and poke toothpicks into each square). Freeze overnight. Enjoy!
(Okay, it was actually my four year old's idea. But I made him, so does that count?)
Mexican Hot Chocolate Popsicles
Ingredients
2 cans of sweetened condensed milk
5 oz unsweetened chocolate (like always, I prefere Scharffen Berger)
1 tsp vanilla
1 tsp cinammon (fresh ground if you can manage it)
a pinch of chile powder
a generous handful of mini-marshmallows
cream to taste
Directions
Heat milk and chocolate over gentle heat until chocolate is melted and fully incorporated, then add vanilla, cinammon, and chile. Stir until well-blended. Taste the liquid--if it's too sweet for you, thin with cream until it reaches the desired level. Add mini-marshmallows and stir until they are melted about halfway (they will continue to melt after you pour the popsicles). Remove from heat and pour the mixture into popsicle molds--or if you want to go old-school, an ice cube tray. Insert popsicle sticks (or if you're using an ice cube tray, cover the top with plastic wrap and poke toothpicks into each square). Freeze overnight. Enjoy!
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