Wednesday, November 12, 2008
Week 24 (the penultimate box)
week twenty four. ONE WEEK LEFT!!
November 11th, 2008
Box> lettuce, squash, bok choi, dino kale, red Russian kale, potatoes, radishes, peppers, garlic
Dear friends and family of Sol Food Farm. How are we today? Brian and I are just swell. Yours truly just got back from a week visiting home and preparing myself for the big move back. That’s correct folks. Brandon Pugh has had his amazing California experience and is now heading back to the homeland to start my own project, Delta Sol. This farm has been a dream of mine for a while and at last the time has come. I will be farming the land that I grew up on and will be one of the only vegetable producers for miles around. Memphis is where my markets will be and my mom is already working on my CSA membership. I will be back around my family and am ready for this next step. Thank you all for being so supportive of us young farmers as we figure out how this all works.
Have no fear for the present Sol Food Farm for once again there will be some new folks around. Not 100 percent sure who but we will make sure you know as soon as we have the okay.
Lots of love and a friendly reminder that we one week left ya’ll. Holy cow.
2 tbsp cider vinegar or 3 tbsp lemon juice
½ tsp dry mustard or 1 tsp Dijon
½ tsp salt
freshly ground pepper
6-8 tbsp olive oil
In a small bowl, whisk vinegar or lemon juice, mustard, salt, and pepper until salt dissolves. Slowly whisk in oil. Alternately, combine vinegar or lemon juice, mustard, salt, and pepper in a covered jar and shake vigorously until well combined; add oil and shake until blended.