Archive for June, 2009

Incredible Bounty at Boggy Creek Farm

Boggy Creek FarmToday it was bursting at the seams today at BCF over here in East Austin. If you haven’t been yet, you’re missing out, padre.

After the spread in the month’s Saveur magazine (!) the farm got a bit of extra attendance from the curious, along with the “oh yeah, boggy creek farm”-ers, the out-of-town-ers, the regulars, and the die-hards. When I strolled up at 9:20 am (i would call myself a regular and neighbor) there was a line of about 50 people with sackfuls and armloads of amazing produce overflowing. Everyone was patient and beaming as the proprietors, Larry and Carol Anne, cruised around with fresh gazpacho for the queued up patrons.
I said to Carol Anne, “Is this your most popular day ever?”. Her trusty response, in classic farmer fashion, “You know the corn got ransacked by the animals, so no corn.” True humility! I wanted to shout, “Hey, you’re rock stars!” But somehow I think that would have missed the point entirely.

The truth is that this is a place run by people dedicated to the core. And it shows in every nook and cranny. It is something to experience for yourself. Over and over.

The fact that the humble farmer is finally getting his and her place at the table and on the stage is a delight for those of us who appreciate their work and dedication beyond words.

Here is a sample of what was piled up (in delightful artistic arrangements I might add). Direct from Carol Anne’s blog:
Plenty of Heirloom and Early Girl Tomatoes; Cherry Tomatoes; Cucumbers (Tasty Jade and Suyo Long); Summer Squash (4 varieties); Butternut Squash; Romano Green Beans; Green and Yellow Haricot Vert Green Beans; Yellow and Red Onions; White and Red Potatoes; Nutritious Native Greens (Amaranth, Lambs’ Quarters, Purslane); Rhubarb (probably the LAST WEEK/HEAT); Salads (Baby Chard, Baby Arugula, Tender Native Greens); Chard, French Sorrel (Sorrel pairs with potatoes, squash, eggs and of course it’s a great Vit C salad green!), Arugula; And, Wee Zinnia Bouquets…

By the way, the amount, varieties, and quality of the tomatoes was staggering. I was in tomato heaven. I got some big fat purple ones. I like to eat them sliced, straight up, with some sea salt. Divine.

Anyway, it was a great visit. Thankfully, when I dropped 40 dollars on the ground when I reached into my shallow pockets to grab my cellphone to take some pix, a kind lady asked me if they were mine. I shudder to think of how I would have felt had I gotten to the front of the line and I couldn’t have bought my veggies. I would have had to make a mad dash with ‘em!

Larry from Boggy creek

Heritage Radio Interview

I did a brief interview yesterday with Marla Camp, the publisher of Edible Austin, on Heritage internet radio this morning with Emily Olson from Foodzie and Nina Wanat creator of the amazing BonBonBar. It was my first live interview since my rock star days, and I think some practice on my “seven second elevator pitch” is in order, but I think it came off quite well. It was fun, and fast! I am grateful to be able to speak about our values and vision with people of like mind and soul.

You can listen here here. I think I go one at about 24:30.

New-longs

Been sampling, cupping, and inspecting literally scores of oolongs from all over Taiwan. Thanks to some good friends who are foragers and adventurers (you definitely know who you are) and some diligence on our part (and some luck) we have access to some of the best and rare oolongs in the world. Hence, it is freaking hard to choose which to list on the site and sell from the store. It can be a daunting task to pick the few that can represent. Did I just say represent? I guess I did.

So I have learned the art of spitting. Much like wine tasting, you can only taste teas for so long before you get a MASSIVE caffeine dose. So you gotta spit.

I am still a bit unsure about this year’s crop relative to last on some counts, specifically on complexity and depth, from one farm anyway. Not sure about the causes yet. That said, some of the new ones are stellar. Expect them up on the site in the next few weeks. I have picked five fantastic ones with two more to come.

Currently savoring a Da Hong Pao or ‘Big Red Robe’ dark oolong from the Wuyi mountains in China. Incredible, it is last year’s batch I overlooked somehow. Great flavor variations; spicy, nutty, slightly grape-like and really satisfying. I hope to get some of this year’s. Stay tuned.