Brain Fart Friday!

December 7, 2007 at 1:06 pm Leave a comment

I swear, there are days when I wish I could just turn my brain off. Trying to get some much needed sleep when your mind is going a gazillion miles an hour is not easy. I finally gave up and crawled out of bed at 3AM. I’ve been sitting here playing computer games in a semi fog! I’m becoming quite the Mahjong champ!!!

Know what I was thinking about? Life in general. We are about to make a major transition in our lives and it’s a bit scary. Our farmers market has doubled our membership fees this year and it’s got to be paid by January 1st if we want to sell there next year. It boils down to a big question, which for us is an easy one…do we pay the mortgage payment on our farm or the membership fees for the market? We already know the answer…we’re not giving up our farm! Of course that means that a big chunk of our yearly income will be gone. After 10 years of setting up on our corner it will be sad to say good bye to the market. But, we love our farm and we believe in our business so we’re about to start all over again. Yup, it is scary! Heck, maybe we’ll win the lottery and then we can afford to join the market in 2008. You just never know. But if we don’t we’ve got to come up with an alternative means of supporting ourselves. Anyone need two old herb folks? HaHa!

I think one of the hardest parts of leaving the market is going to be saying good bye to our many loyal customers. Many of them have become our friends and the thought of not seeing them each Saturday is sad. Of course, there are many farmers that we will miss too. Johnny always walked past and asked Drew what he was cooking for lunch. Steve made wisecrack remarks about Drew’s bald head. I strolled through the market before the shoppers arrived so that I could see what everyone had that day…it sure helped us direct customers towards an item that they were searching for. Mary, the peach lady always had a bright smile for me. Jay would try to lock me in the port-a-potty! These are just a few of the many folks that will be missed.

Don’t get me wrong, I’m not totally sad about leaving. We haven’t been exactly happy with the direction the market has been going in the past few years. We always thought of it as a “farmers” market and lately it seems to be more of a reseller and flea market. The new price increase will only hinder the hopes of new farmers joining. Guess commercialization has finally come to the market and that makes me sad. Oh well, times are a changing and so are we!

Our future is still up in the air but you can guarantee that Herb’n Renewal will continue to survive! We have too many folks who have cupboards full of little brown paper bags filled with our seasoning. That makes us smile. We just need to figure out a different venue to sell those little bags full of wonderful herb seasoning! Maybe the new market in town? Maybe our own store? Maybe a farm stand on our farm? Maybe a joint partnership with a restaurant downtown? Maybe just internet sales? I don’t think we’d be happy doing that because we love the interaction with our customers. Only time will tell where we are going but wish us luck cause we’re off on a new venture! 🙂

Enough of my thoughts, how about a recipe that happens to be one of my favorites…it is sooooo good and I can guarantee that your friends and family will love it as much as I do!

 

HERB’N SWISS BEEF TIPS

 

2 1/2 lbs. round steak, trimmed & cut into 1/2″ pieces

2 1/2 tablespoons RUB’N SEASON BEEF

2 tablespoons olive oil

1 medium onion, cut into strips

1 green pepper, diced into 1/4″ pieces

2 tablespoons sugar

2 ribs celery, sliced into 1/2″ pieces

1 14 1/2 oz. can diced tomatoes

1 29 oz. can tomato sauce

1 8 oz. can mushrooms, drained

 

Toss beef in RUB’N SEASON; let sit in fridge for 30 minutes.  In a large pan brown beef in olive oil on high heat.  Add onion, pepper, celery and cook for 5 minutes.  Add remaining ingredients and simmer for 5-10 minutes.  Transfer to a large covered casserole dish and bake in a preheated 350 degree oven for 1 1/2 hours or until meat is tender.  Serve over noodles or rice.

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Entry filed under: daily living, Farmers Market, Food, herbs and spices, recipe, thinking out loud. Tags: , , , .

Head’n towards town! It’s a working Sunday!

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