THEN: It was an unusual marriage, but it worked; diesel exhaust fumes wedded to the scent of rotting green peppers. And these two newlyweds wafted through the hot, white-bright halogened midnight air that hovered just above the long loading docks, greased & grimed with the grit of years. I was in attendance. Looking left, a 10’ x 20’ high display of Red Flame grapes, then to the right and just as high, green Thompsons. I tugged on one, then with two fingers placed the little green orb in my mouth. Gruff, and from behind I heard a serious stern voice. I remember every word. “Don’t ruin my display! Take the whole stem!”
NOW: I greeted her with one of my patently pat lines, “Any questions?” Glancing up to answer, she smiled softly, and I’m paraphrasing, “No, I just want to be aimless.” Aimless. “I like that word,” came my response. Aimlessly, without purpose, wandering, drifting, unfocused… With an amused smile she added, “my husband would come in with a list. I just want to take it all in.” Maybe not those exact words, but something soothingly similar. She stayed awhile, meandering amongst this menagerie of eclectic objects of nature. They spoke to her. I tried not to.
ONCE AGAIN Open! Thirty days open. Rebuilt & reborn. Chaos organized. Products placed with purpose to delight & inspire. Enter, and please don’t miss the dried beans, grains & rice to your right. Further down, notice our pantry of oils, vinegars & condiments. Ken from Darien Cheese has not only supplied me olive oil and balsamic vinegar, but given me guidance over the years. He turned me on to John Zaccario who imports Italian artisanals. This covers most everything on those corner shelves, including the pasta selection down below & to the left. And please take your time at the center table, there’s more than berries there! Right behind you, citrus & tropicals abound.
HIGHLIGHTS: There amongst vegetables, the wild asparagus with its delicate crunch catches everyone’s eye. Above & on our new shelf, jumbo & standard asparagus, along with beans, brussel sprouts & peas. Below, abundant spring garlic & scapes, riotous red rhubarb, bunches of young carrots & beets along with all the usual suspects. Then, down by the peppers and broccoli, find piles of Nancy’s Salanova lettuce. Next, heart healthy kale, collards, mustard & dandelion greens. Don’t miss the nuts, crackers & biscottis to the left. The 4 freezers have been completely reorganized, so please take a look. Potatoes onions, garlic, shallots and hard squash just before you hit the cooler doors. Next week I’ll detail this area, but if you have time, please study what’s there before you round the corner.
The crew & I thank you for trusting and allowing us to curate your food for well over a year. I’m hoping you find the inside warm and inviting, and remember, we will always pick & pack for you whenever you want. Yes, we will. ♥️