Pretend this is a picture

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.

 

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!

Where Have WE Been?

Our last post was before 702A North Main Owasso officially opened on 1 April. And, that’s where we’ve been! What joy to walk into the shop and know we can do anything! I like to put everything in its’ place before I get started while Dale jumps into whatever he dreamt about making last night. Learning to work together has been a process (to say the least). Evolution every single day. Joyful, most always joyful.

And, we were able to be on our own feet for the opening of Cherry Street Farmers Market. We are happily tucked right next to the Palace Cafe (our launch pad. People still come to Dale and ask for burritos.) Our production balance has shifted from pickling toward fermentation. People are beginning to feel the positive energy in their bodies after eating ferments. Terry says there is research connecting fermentation with positive effects on autism. Curious? Do the research or try it yourself.

Our best pickled sellers:

  • 76 Street Dills
  • BDB Bread and Butters
  • Bens Bread and Butter Jalapeños
  • LBW Greenpoint Carrot Relish
  • Porter Peach Chutney

Ferments:

  • Kimchi!
  • Lemon Dill Kraut
  • Naked Kraut
  • South Texas Kraut
  • Morning Kraut
  • Peach Chutney (YUM!!)

So – there’s a small update. I hope to remember how to post photos on here and maybe work on this site. If you’re ever on NOMA Owasso and there’s a car in front of the shop, please stop in and we’ll make you try something. We are at Wednesday market (7:30-11 at 41st and Peoria in the Whole Foods east parking lot) and Saturday from 7-11 on Cherry Street. THANK YOU SO MUCH for YOUR support!

702

Today is the day the workers begin! We’ve prepared the space, cleaning and painting and deconstructing. We’ve got the utilities up and running and the rent paid. We’ve met very official people from the city and health department and the community. Power to the people has a whole new meaning from my idealistic flower child mind. Hope and faith.

And Martin Luther King Day – a man who wished for all people to come together.

We are closer than ever to coming on strong at Cherry Street Farmers Market. We are filled with belief in the power of fermentation, thoughtfully and beautifully made creations, and local, made in the USA. b

Wind, rain and joy

fermented duckThis little sprite reminds us of the goodness of all kinds of weather at winter market. To OUR great joy, this little one loves fermented veggies!

Speaking of fermented veggies – we just returned from a fermentation festival in Austin hosted by the Texas Farmers Market. Cider, yeast, kefir, bread, mead, yogurt and tepache classes were offered. We attended fruit vinegar fermentation with Kate Payne, sauerkraut with Lawrence Kocurek and, our favorite, kimchi with Abbi Lunde of Oh Kimchi. Of course, “fermentation revivalist” Sandor Katz was on hand for the event. We came away enlightened and excited with new information to keep moving forward with Scissortail Provisions. (One day in the near future will be pages full of lovely products!)

We enjoyed the warmth of family while in Texas. Hugs, laughter and a loving forehead kiss from sweet baby James touched our hearts. The sleety ride home found us stopping at Lovera’s Market in Krebs Oklahoma.  We spent an hour with owner Sam (born on the second floor of the market). Rather magical to try several of his house made cheeses (from the Jersey cows down the road) after coming from the festival in Austin. Thank you Sam for sharing and espresso.

Thankful.