fresh and local foodstuffs

Wow - have we been happy with our CSA! Today we got our 4th box of goodies from Vollmer Farm. It contained:

totsoi
strawberries
radishes
broccoli
collards
tomatoes

And here's a recap from the last few weeks:

Week 3
baby specialty lettuce
strawberries
sunburst tomatoes
sweet potatoes
turnip greens
*bonus - a reusable tote bag

Week 2
baby specialty lettuce
strawberries
green onions
sunburst tomatoes
spinach
collards
*bonus - a bottle of Betty Vollmer's Poppy Seed Dressing

Week 1
baby specialty lettuce
strawberries
green onions
seedless cuke
sunburst tomatoes
sweet potatoes

And we're hoping to fit in a trip to Vollmer to check it out...and to take advantage of strawberry season - it's the only place in the state with organic pick-your-own berries.

composter update

Our Earth Machine is installed! I set it up a few weeks ago, and it's already at least 1/3 full - maybe even 1/2. Use the provided Matt scale bar to assess the true size.

Black Mountain Greenway Challenge!

On Saturday April 4th, we participated in the Black Mountain Greenway Challenge 10K. (I tried to link to it, but the website is now mysteriously missing on the supermation infohighway.) I found out about the race a few months ago while randomly searching the NC race calendars. The proceeds went towards the Greenway project in Black Mountain, and the event was hosted by the Pisgah Brewing Company. And as if that wasn't enough motivation to sign up - neither of us has done a 10K before and this one actually fell on a perfect weekend in our half-marathon training schedule. We were pumped.

We drove out that morning (the race wasn't until 2pm) and both the drive and the weather were gorgeous. There was a nice turn out - a little over 300 people ran - and it was pretty much split between the 5K-ers and the 10K-ers. The course allowed us to see a lot of the beautiful area, while "appreciating" firsthand the difference in elevation and terrain of Black Mountain versus Raleigh.

After the race, there was the requisite post-race party - but this one will forever hold a special place in our hearts. There was live, local music. There was delicious organic, gourmet pizza and ice cream (the way to my heart is through my stomach). And there was plenty of awesome Pisgah beer on tap! All the runners got 2 free pints of their choice. We tried: Pisgah Pale Ale, Endless Summer Ale, Pisgah Porter (Matt's fav), and the Nitro Stout (my fav).
After a few hours relaxing in the sun, we started our trip back East. And made one of the best detours EVER. Google Maps and our GPS tried to sabotage us, but our stomachs could not be denied. We eventually found our way to Lexington Barbecue (a.k.a. - Lexington #1 or Honey Monk's). Before we walked in, I told Matt that even though I was starving, I was going to eat slowly and savor. We ordered a chopped plate and a coarse chopped plate, which are accompanied by hush puppies, fries, and slaw. Suddenly the food is brought to us. And our conversation ceases. For pretty much the whole meal. Except about halfway through, when we talk briefly to coordinate switching plates so we get to try both styles. Maybe the next visit (which, despite the distance, we hope will be soon!) we'll be a little more civilized.

am i a bad person?

I saw this experiment mentioned in a CNN article a few days ago. The experiment has an interesting design, if you have the time to read the original paper published in Animal Behaviour, but the Reader's Digest version goes something like this: while most agree that hermit crabs (and other decapods) have nociceptive abilities (detecting and avoiding noxious and/or harmful stimuli), the investigators found evidence that the hermit crab may actually feel pain, and remember it. They found that future behaviors from crabs in the "shock" group differed from those in the "no-shock" group (ie - the natural, survival-driven behavior), supporting the conclusion that the change in behavior may be motivated by the memory of the "shock" experience. I should point out that these shocks were kept below the level that would cause the immediate evacuation of the crab from the shell - the idea being that while the shock was meant to be uncomfortable/painful, it was not enough to superseded the most salient survival motivator for the crab - avoiding vulnerability by remaining in the shell, which is their main line of personal defense. [sorry about the ridiculous plethora of clauses in this paragraph, I'm feeling lazy about editing]

So I read this experimental paper, and I have to admit, my knee jerk reaction was to cringe at the thought of the hermit crabs' relative - the blue crab - being steamed alive in a giant pot so it could be eaten. And then I started to salivate. Because that crab is being cooked with Old Bay. And someone is going to get to pick the meat from that crab. And then dip it in more Old Bay. Or maybe melted butter. Or vinegar. And that someone is going to get to drink cold beer between bites. They'll be sitting at a table (probably of the wooden, picnic variety) that is covered in brown paper as the tablecloth. And maybe they're in a backyard, or out on a restaurant's deck overlooking the water. And that someone is going to spend hours picking, eating, drinking, and chatting with friends and family.
And that is one of the things I loved most about Maryland Summers.

our very own earth machine.

Matt and I picked up one of these sweet things for ourselves this weekend - courtesy of Orange County Solid Waste Management. We've gone back and forth about making a composter ourselves, but then I heard about the OC Solid Waste sale (thanks, WUNC!) and thought it was a great deal.

The Earth Machine is made of recycled, UV-resistant plastic and has a 10-year warranty. Lookout earthworms and other helpful microorganisms - Guig's Gourmet will be open soon for you to feast away on assorted fruit and veggie scraps, coffee grinds, tea leaves, grass, weeds, and leaves.

The Pour House

On our way home tonight from The Pour House, I promised Matt that I would blog about the AWESOME show we went to tonight. We saw the Benjy Davis Project opening for Pat McGee. BOTH WERE AWESOME. They moved from the stage into the crowd in the middle of the show and even asked for a volunteer who could play the guitar to play with them and sang right in the middle of the crowd and Matt and I were front row for the first part and for the in the middle of the crowd part. Also, we talked to Pat after the show and told him how great this show was - we've seen him a number of times in a bunch of different venues and this one was so different. It was small, and intimate, and crowd participatory. I mean, Pat McGee didn't even come out with a set list - he just took requests from the crowd and played what he felt. AMAZING! Anyway, we give our stamp of approval/WE LOVE IT to The Pour House. 30 beers on tap - all $4.50. We drank many of them. GOOD NIGHT!!!!!111

update two.

the latest article in the N&O about the new farmer's market.

farmer's market update.

Background: Jess emailed us a blurb about a month ago she found in the N&O about the NC Cooperative Extension considering a new Farmer's Market in N. Raleigh. I called the Coop Extension that morning to tell them I thought this was a great idea and I offered my support. They asked me if I would be willing to consider being on an advisory board. I said yes. They said we'll call you back. They called me back later that week. I missed the call. They left a message. I listened to the message. I promptly forgot about said message. I never called them back. (LAME, I know!)

Update: This morning on the news, we caught part of a story about the new location - and the guy they were interviewing was the guy I was supposed to call back. (I'm SUPER lame, I know!)

Anyway, this is exciting!