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.
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.
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.
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
Lemon Dill Kraut
South Texas 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!
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
This 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.
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.♥
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.
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.
In the beginning there was a prairie girl from Oklahoma and a Texan from Austin who grew up in the 60s. They met at their jobs in a printing company – she in the art department and he in the camera room. They became a couple and spent their lives working full time jobs in order to support their family and the American dream. They grew a lovely daughter, created a comfortable home front, catered to several pets and loved their family. They grew older and began to think there might be something more to do with their lives. Perhaps a little business? What with his love of gardening and cooking, her love of design, and the daughters love of fine dining, perhaps the mix might evolve into something to share with our community. And evolving it is, with experimentation in pickling and fermentation, local produce and a little time to play. Cherry Street Farmers Market this Saturday. We’d love to see you there.