August 20th,
2010
Back in the 70's, I played around with guitars every so often. Unfortunately,
I could only dream about being good, as I could only play worth a darn when I had loud
background music on the stereo. Yep!
Crank up the volume on that Led Zeppelin tune and I too could play the likes
of Jimmy Page, Eric Clapton, or Duane Allman. Fortunately, my musical
aspirations dwindled, but I retained a real appreciation for musical artists.
So earlier this summer, I got a call from the Four Seasons Houston on a Sunday
morning asking for a delivery of salad greens for that very same day. Needless
to say, I was not really excited about driving to Houston on a Sunday morning,
much less the thought of going out and cutting greens. So I called back and
asked "...what was the hurry, we just made a delivery on Friday?" The Chef replied, "...uh, we've got this band
staying here and they want some more of your baby arugula; micro basil too please!"
Okay flattery overcame my "acheiness," so I elected to anoint myself with bug
spray and grudgingly walk to the greenhouse to join the mosquito fest that
commonly greets us on sultry summer mornings. Several cups of Java later, I
showed up at the Four Seasons with greens in hand. While in the kitchen, I
forced myself to inquire again as to "...what band wanted our greens?" The Chef
answered, "... Can't remember the name, I think something like the Birds? Nope,
the Eagles." I instantly felt like I
had grown wings myself, as I think my feet lifted right off the ground. Almost,
but not quite ready to call Oprah, I pictured Joe Walsh, Glenn Fry and Don
Henley saying something like "...dang duuude' awesome greens." Funny how life is huh; you just never know
do you? Guitar artist I am not, but "salad greens grower" I am. Well sometimes? Depends on the weather! LOL
This Week At The Farm? While still hot, we had a little reprieve from the nasty heat as
we received about a ½" of rain this week; which my sinuses welcomed
immensely. The thousands of little planted plugs that rest in our greenhouses are on average about 3" tall. Sure it is my imagination, but sometimes I
think I hear them screaming "...plant me, plant me in the ground now!" Trouble is they are all going to be ready to
transplant at the same time, which is bad news for the sciatic nerve in my
right leg. Thankfully there's Advil.
Autumn Farm Dinners Update: Have any of you had the pleasure to attend one of the JustAugust
Project dinners? Well I can't say I
have, as they were all sold out in about three days, but according to several
of the local food blogs, these three chefs, Justin Yu, Seth Siegel-Gardner and
Terrence Gallivan, have made a notable presence within the Houston "foodie"
scene over the past several weeks. How
do I know these guys? Well a few weeks ago they started buying some of our
greens at the Farmer's Market on Saturday mornings. Last weekend, while visiting our Fm Mkt tent, a thunderstorm
created a brief deluge. Ah! Trapped I thought!
I couldn't resist the opportunity; so given the option to get wet or
host one of our farm dinners, they yielded to my pressure. (Unfair was my
tactic?Yes, but I knew they were young and tough.) So it is now official, although Terrance
may have prior commitments, Seth and Justin have agreed to be our Guest Chefs at
our October 2nd , Saturday evening, dinner here at Wood Duck
Farm. You can read more about them in
the two links provided as follows JustAugust
Project Chronicle andJust
August Project Houston Press
For more info/photos about our earlier farm
dinners visit WDF Spring Dinners
Please remember that our Sunday afternoon,
November 7th dinner will feature Guest Chef LJ Wiley of Yelapa Playa
Mexicana. Chef Wiley was recently nominated in My Table Magazine
for "Best Up-and-Coming Chef!". Chef Wiley is
an avid supporter of "buying local" as he visits us, and other area growers,
every Saturday morning at the Urban Harvest Farmer's Market. His resume
includes attending
the French Culinary Institute (FCI): working at Smith & Wollensky,
Brennan's, and Jean Georges Vongerichten Spice Market in NYC. This link
may provide you some insight Houston
Chronicle Yelapa Review about Chef Wiley.
FYI, we're still looking to fill our October 24-25th guest chef timeframe.
More info on our Farm
Dinners will be posted on our website soon, hopefully this week.
Other
Stuff: This Saturday
morning at the Urban Harvest Farmer's Market, we'll have our normal goodies
such as salad mix, baby arugula, and assorted varieties of micro greens such as
arugula, basil, etc. (Sorry no cilantro as the heat really hurts!) We'll also have of our prepared food items
like "naked" chicken salad, pulled pork,
"par" smoked chicken, and basil pesto w/goat cheese.
Interested
in hearing about our Fall CSA program information? Visit our website by linking to CSA Details For a review of our current locations go to CSA Pickup Locations
All the Best,
Van Weldon
Cell
713 876 8645
www.woodduckfarm.com
email csa@woodduckfarm.com
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