all about ’em
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In addition to the line-up of classics we keep on hand, our krauts are often inspired by what’s seasonally available from our friends at the farmers market. Follow us on Instagram to keep up with our latest creations.
- pat’s naked (basic cabbage & salt brine)
- tata (like pat’s with red cabbage too)
- lemon dill (our “starter kraut”)
- vincent’s (with local microgreens)
- peace (hemp seeds, walnuts, microgreens)
- king tut (fresh grated turmeric)
- bunny (carrot, radish, fennel)
- russian (red cabbage & caraway)
- zinger (jicama & hibiscus)
- ginger beet (detox delight)
- jimmy pesto (local basil, garlic, sunflower microgreens)
- blue moon (horseradish, daikon, & caraway)
- south texas (jalapeno, cumin, lime)
- chipotle (onion & smoky pepper)
- curtido (carrot, oregano, cumin)
- thai good (young coconut, lemongrass, local thai basil, bird’s eye chili)
- scissortail kimchi (carrot, daikon, gochugaru)
- kimchi reserve (extra ginger, plus horseradish & red pepper flake)
- dragon (local green garlic)
OTHER FERMENTED VEGGIES:
- cry baby dills (classic half-sour cucumber)
- fifi’s pico (tomatillo pico de gallo)
- giardiniara (garden veggies)
- escabeche (cauliflower, carrot, jalapeno)
- dang! (no joke spicy daikon)
- seasonal lacto pickles & kimchi (okra, green tomatoes, turnip green kimchi)
January 2016 – a new year. Here’s the picture. New. Change. Bright. Good. Positive. See it? That’s it. It is happening as we speak.
Scissortail Provisions is excited. We continue to work with Ben Buie to provide Potbellies with our Ben’s Bread and Butter Jalapeneos. He has graciously brought even more of our products into his newest ventures – Toast and Franklin’s on Main Street Broken Arrow. Check out (and buy) the paintings on the walls while you are there – Scissortail Provisions!
Then there is the enthusiastic crew at Blue Moon Cafe on Peoria Tulsa. When Al tries our krauts you can see the inventive ideas exploding around a new special. Now he can feature a kraut we designed especially for his shop (and we even sell it at market).
We have a new boss in town. She has just come in from a six year stint of ultra food experiences in NYC with a side of Asheville, NC thrown in for good measure (and a sweet touch of Alabama). Expect to see a few changes.
We hope to see you in the picture.
Clear, dark, quiet night – waiting for the dawn for the crowds and activity of market. Hoping
- for empty boxes to take to the recycling bins
- for familiar faces collecting provisions for their pantries
- for bright, tiny faces delighting in handmade stickers
- for new faces trying new bites
- for old friends branching into new tastes
- for warm hands and feet
- for goodness, joy and health for us all.
The rain has stopped and left clean fresh air. Golden oak leaves and nandina, dark with green and bright, heavy, red orange clusters fill the front window as I reflect on this past year – year one of Scissortail Provisions – living on the edge. We’ve put it all out there. We’ve created a kitchen in which to create products we delight in making.
On the edge? We started paying rent in November 2014 and the kitchen wasn’t complete and open til April. Retirement and job loss – um, pretty damn unpredictable. Going from management to part-time, minimum wage – yep, on the edge. That’s the dark side.
The light: Our passion for what we do; the never-ending possibilities. The people we have met (the curious, the shy, the brazen, the rich, the poor, the privileged, the ill, the know-it-alls, the sharers of blessings, the bright and beautiful). Light shines through those who like our Facebook, Instagram and website; from those very special people who are regulars and march right up to claim their favorite kimchi or Lemon Dill or Dumb Ass or are sad to miss out on Fifi’s Pico but try something else instead. The light is so strong when Jennifer’s husband hands us a shopping list as he rolls his eyes and when Lynne emails her order a week in advance.
Light? You want light? How about when my former student brings their baby to the shop to bless the kraut we are making (thank you Adelaide)! When former students, workmates, and friends of Lacey Brown stop to check in or shop – such joy. The light of the little one in the yellow raincoat from an earlier post continues to show up in our lives with her mom and now talks and expects a hand-created sticker – she doesn’t even care what it looks like. The light floods through us when the mom comes with her small son and he chooses which kraut he likes.
Then there is the light of acceptance from our peers – the vendors who bring us produce (Bootstrap Farms/Wayne Jesko trades cabbage for kraut, Sloth Acres sells us sprouts [micro greens to you hip to knows] that influences our Peace and Vincent krauts): Joyce Chillingworth/Chilli’s Garden, Rick Miller/Farrell Bread, Teri Fermo/Bohemia. Doug Bortnem/My Dad’s Salsa, the Pushkar family/Aviva, Squeakie Brown/ Middle Mountain, Rae Blakley/Creekside, John Xiong, Tria Yang, Lisa Becklund/Living Kitchen – thank you for warming up to us.
And thank you to the door keepers – Lisa, Penni, Edible Tulsa, Rick Wells and News on 6, Sam Bracken/Canebrake, James Shrader/Palace, Manny Buttons/Blue Moon and Ben Buie/Potbellies, Franklin’s and Toast.
And lastly, Nina of Bakeri in Brooklyn NY said it best – “growing pains”. Right. Our hopes are to get heat working at the shop, have the leaking roof repaired, find a deli case that will fit through the front door and accountant who will trade for paintings/pickles – all in hopes of opening the front end of the shop on NOMA, Owasso OK. Thank you for your light.
In a world of too much information we tend to not think about all we see. The title of this blog is our byline and appears on every label. It begs explaination. So – let’s break it down.
Hand crafted. Every vegetable, fruit, nut, seasoning, each piece of equipment, is hand picked by Dale or Beverly. We clean, cut, slice, dice, mix, and jar all things created in our commercial kitchen on No. MAin in Owasso. The two of us do it all – we are our own inventor, creator, buyer, accountant, marketer, seller, painter, designer and dishwasher.
In small batches. Our one pound crocks hold, maybe, seven jars of kraut. Seven. Seven Tatas for market on Saturday. Dale starts the fermenting process again every Sunday. Most krants take a week to get the ph and the crunch right. Kimchi? Y’all like it and the shooters so we use a #5 crock.
Every week. Every day. Hand crafted in small batches. Come see.
Excitement is bubbling over in new possibilities collaborating with Sloth Acres. Not only do they grow the most beautiful microgreens (that’s sprouts to old hippies) but they have served tours in Iraq and Afghanistan with our army. We are impressed.
The research says microgreens hold nutrients that are c. five times more powerful than the fully grown plants. The research on probiotics found in fermented foods links improvement to digestion, right. Probiotic benefits have also been found to improve immunity, cognition, the endocrine system and one’s state of mind. Now, combine Scissortail Provisions ferments with Sloth Acres microgreens and the protection of our precious veterans and we may be on the path to a new world. At least we can have a healthy start.
PS – if you haven’t seen the new Edible Tulsa issue check out pages 10 and 11 for a look at how they see Scissortail Provisions. We are honored! Teri Fermo is beautifully featured, there are great recipes (Mrs Townes loves the kale salad), and beautiful photos exude the good energy of Barry and the crew.
9.11.15 It’s a beautiful morning. Tomorrow’s market will be invigorating. We will get up by five a.m. and jump into our comfy and warm layers. We hit the ice machine, pack up at the shop, set up on Cherry Street, and share kimchi shooters with our neighbors with wishes of good health and prosperity. Then we wait. We are so excited to see our favorite boys, the beautiful little ones with their parents and grandparents, and especially former students. Amazing.
Then there are the repeat customers that come bearing our empty jars in trade, and to buy their favorites or try our latest creation. Amazing.
And new folks brave in trying something new, learning, experiencing and being as enthusiastic as our rowdiest ferments. Amazing.
Edible Tulsa September/October 2015 1st anniversary edition – “The Alchemy of Pickling: Fermentation is magic in the hands of Scissortail Provisions” by Sarah Szabo and photos by Carlotta Tiews. Amazing.
We are amazed and honored. Thank you for believing in us.
Hippocrates believed all disease begins in the gut. As we research fermentation and probiotics there is more and more positive information that links the two. We have customers at market who confide the benefits to their well-being they attribute to our fermented krauts. It is exciting to imagine having our creations touch lives for the better. With that, perhaps you will enjoy reading this article about how “changing the bacteria in the gut can change behavior”. As the link doesn’t work perhaps you too can google “probiotics”. Go to “Gut Feelings: the future of psychiatry may be inside… ” The article was written 8/21/2013 by Carrie Arnold for The Verge.
To your good health!