Walls of white fog are certainly full of ambiance. And yet, while quite reminiscent of Wuthering Heights and other wind-torn romances, they can put a real cramp in your farming style.
While crouched over the steering wheel like a myopic old granny, we drove from the farm to the farmer's market last Sunday in what amounted to the pea-soupiest of foggy mornings. We had hoped then that the moisture would abate by the start of the week. It didn't.
I never liked Wuthering Heights anyway.
So it is that I find myself in front of the computer, juggling emails, taxes and website revisions with close to zero news to report about the actual farm. You know, that plot of dirt with plants stuck in it.
Truth is, we haven't been able to get out and play in the dirt and plants most of this week...rain and more rain has left a sticky, goopy mess, forcing us to find tasks more suited to the weather. What blather was I left to share?
Then, from the ether, came our one saving grace. In the form of a text message.
(You knew that 21st Century miracles come with a electronic chime and can be scrolled with the thumb, right?)
The new chef for the Pelican Club at Gaido's restaurant in Galveston, Ross Warhol, sent me a little thank-you note for the produce we'd sold him a few days prior. Baby carrots, kale, meyer lemons and flowered bok choy had all been transformed into various epicurean wonders.
Ross is new to the island, brought down from the hinterlands of New York to jazz up the historic Pelican Club with his sizable skills and devotion to farm-fresh ingredients. He contacted us several weeks ago, looking to start a working friendship between He Who Cooks and They Who Grow.
Obviously, we were delighted.
Gaido's is a revered institution on the island, run by folks who clearly support their community— not to mention they serve a mean redfish. (And a fresh one at that.)
As small organic farmers in the very same community, we seek to work alongside any who share our reverence for good food, served well and served responsibly. Their added shot of class is just a bonus for us. :)
And the sentiment that sent me over the edge? In describing a beet salad he made using our bok choy and carrots, Chef Warhol declared,
“ ...I love that I was able to keep the tap roots on while cleaning/ cooking them, it's like they are waving at you and saying, 'Hello, look at me!' "
Could you expect me NOT to fall in love with the guy who makes that spectacular food and then talks about its spectacularity like that?”
I'm in favor of anyone who loves to play with good food as much as we do. So “Huzzah!” to Chef Ross Warhol, “Hear Hear!” to the entire team at Gaido's, and “Yay!” to all the individuals (that means you, dear reader) who support the whole endeavor, whether you hanker for bok choy flowers or not.
So go on and hustle over to Gaido's for the Pelican Club weekend specials. The Club re-opens officially April 16th, but I hear the food is already pretty tasty. Must be that chef who talks to his carrots.