18 December 2015

Clear, dark, quiet night – waiting for the dawn for the crowds and activity of market. Hoping hands

  • 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.

 

A Year on the Edge

angelThe 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.

 

 

Scissortail meets Sloth

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.

Fermenting for Good

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!

Freezing!

What a lucky day to have off from the farmers market! Twenty-four degrees at six AM this morning just seems daunting for standing outside on pavement. Would the pickles be frozen? Surely the sauces would be almost solid. Tastings would be pretty complicated. So – hurray for a day off!!

Meanwhile, the kitchen is busy with some spectacular new fermentations that should be ready for our winter market next weekend (Saturday, 8 November) at 41st and Peoria in the parking lot east of Whole Foods beginning at 8:30 until 11. There will be beautiful new fruit vinegars that could be the perfect hostess gift for the upcoming holidays.

We will be digging out the heavy winter gear and looking forward to seeing the regulars and making new friends. To our fans and followers – thanks for your blessings, you give us hope.

it was a dark and rainy morning

The alarm went off at 5 AM while cool, damp air seeped through an open window. We could blow off market and go back to sleep. But the car is loaded, our clothes laid out. Better yet – if market is closed then we go to breakfast!!

And – market is definitely open.  By the time we move the orange cones and back in to unload, the Blakely family has already set up plants and Teri’s food truck lights are on.  And the rain came. And then it left. The sun rose, the runners bounced through and very slowly the true market fans came by. My Dad’s Salsa even showed up.

good for you
good for you

Fermentation is on our board now. The sauerkraut is fresh and crunchy and smart. (At home we pair it with Blakely brats, Tofurky Beer Brats and Dale’s crunchy potato pancakes.)

A very satisfying surprise is fermented CARROTS!! How fun to see the light in the eyes of our tasters on Cherry Street. Honey Beets and Pineapple Chutney, Cherry Street Hot and gorgeous fruit vinegars add flavorful depths to the table.

This will be the last Cherry Street Market of the season. We will move to the Winter Market at 41st and Peoria. Thank you for checking in. Thank you for not being afraid of cold and rain.