Buying Directly From the Farmers

The potatoes and the butternut squash came from a local market called “Jenschke Farms”. Its a little white shack with a porch that sits adjacent to the local grocery store in town. They don’t have a neon “open” sign in the window. They have two flags mounted in holders on either side of the porch. On the side of each flag is printed “open”. When they’re closed, the flags are taken down. It is a third generation store. All three generations run the cash register at the counter on different days. The family doesn’t only sell the vegetables and fruits they grow on their own farm. They also sell produce from other farmers as well. Everything i buy there is local and fresh. It tastes a thousand times better than your run of the mill store-bought groceries ripened in a truck. There is one main reason that everybody goes to that little white shack in the grocery store parking lot and that is “daddy’s onions”. They are the juciest, roundest, crisp yellow onions i have ever tasted in my life. I don’t even like onions and i put them in everything i make. They go in guacamole, soup, stew, skillet potatoes, sauteed squash, and salad. I genuinely don’t like onions but they’re so **** good i buy one every week just to have it on hand in case i make something. If you cut into one of those onions the knife makes a noise slicing through the crisp layers and the juice runs down your hand all over the cutting board. They are grown by the grandfather of the 3 generation operation. His wife and daughter both grow amazingly flavorful tomatoes if you want to check those out as well. You can see the spot on each tomato where they were ripened in the sun on the vine and developed a full and finished coloring. That’s how you know those tomatoes are going to be sweet. They were ripened by the sun a couple towns away and brought to you in the bed of a pickup truck. Their potatoes are good with just salt and pepper on the skins. Their butternut squash are so little and sweet i just rub them down with coconut oil and sprinkle a little cinnamon on them and into the oven they go. This time, however, i didn’t put the seeds in the compost pile. I roasted them in the oven with spices and nutritional yeast. They were so **** good. Nothing like any roasted seeds i’d ever tasted. They were soft and nutty and savory. My tastebuds were addicted and i was devastated when they were gone. If you want to fall in love with food, stop buying it from people who ship it across state lines in a truck full of gasses meant to do what the sun should have. Cut out the middle man and find the farmer who grew it.

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  1. For anyone who is curious, the “cheese” sauce on the rice noodles is cashew based and the brand of noodle i use is called “tinkyada”. Tinkyada products are less likely to turn to mush if you overcook them, as most alternative noodles have a tendency to do, and they reheat well in leftovers.

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