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The Weekly Newsletter |
Menus and Stories for October 9 - 14, 2006
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| Tempus Fugit (time flies) |
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Is it possible that the Appalachain Sustainable Agriculture Projects (ASAP) dinner is almost here? WHERE does the time go?
It's going to be in two weeks:
Thursday evening, October 19.
Please join me in celebrating ASAP at a very special dinner at Whistlepig Farms, home of the self-proclaimed Garlic Freak (the guy who grows all those unusual kinds of garlic that we sell in those swell boxes.) This will be a very fun night, a "Dinner and Conversation," a time for you to see the farm, meet the farmer, and get to know what ASAP is doing: working with children and schools and healthy eating, working to preserve farmland, working to get markets for farmers, working to spread the word about our local foods:and our new local appellation: "Appalachian Grown."
There has been so much going on these days around here, so many benefits, so many things to do. I hope you'll make room for this one. (You'd make me very happy, not to mention the folks on the farms.)
Here's the deal:
We will have a nice warm tent (unless it's a balmy evening).
We'll have live music (first classical and then old-time).
We'll have wonderful food and things to drink - mostly from local farms and establishments.
We'll have terrific chefs, all of whom are donating their food and time.
We'll have garlic tastings and visits to the pigs (they are Tom's pets and are fat and adorable).
In short, we'll have a memorable evening.
This is the only time there will be a "First Annual ASAP Dinner" so, in order to say you were there when it all began, please give a call and say yes to this great evening.
The cost, per person is 75.00. If you can collect some friends to make a table of 8, the cost, per table, will be 575.00. By the way - almost all of the above is being donated, which means that we'll be able to give almost all of the proceeds to ASAP. Nice!
Call us at 252-1500 to reserve your tables (or seats at someone else's table) and get directions.
You can also e-mail me at laurey@laureysyum.com
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GOOD morning! |
Well Kris (aka "Muffin Babe") is back and I am SOOOO happy about that.
She is an early riser, getting here with plenty of time to crank up the ovens and crank out morning sweets. Word seems to be getting out too, which ALSO makes me happy. The other day two people in a row came in and bought up every single thing she had made. No sweat - she just made more (that's the brilliance of morning food - it's quick.)
She made me these things yesterday so I could show you some of her wares:
Apple Cranberry or Blackberry Muffins, Parmesan Basil Scones, Apple Turnovers, and Ginger Coffeecake. She tells me that she is making a muffin of the day and a coffeecake of the day on a regular basis.
Bring your book club, bring your newspaper, bring your homework, bring your sweetie. We'll leave you alone and will keep the coffee pot full. Sound good?
Oh boy!
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| We're on the map! |
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This month's Organic Gardening magazine has a feature about Asheville: gardens to see, places to visit, and spots to eat. We're delighted to be included (our jam even made it to the illustration - cool, eh?)
Coming to Asheville? Come to Laurey's for lunch!
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Dinners to go |
Dinners, as you know, come with a freshly-made green salad, salad dressing of the day, and made-right-here bread of the day. We take reservations until noon or so. Please order by phone (252-1500), by FAX (252-02002) or stop in to speak to one of us in person.
Here is the menu for this coming week:
Monday October 9 Tuscan Chicken with Black Olives and Red Peppers 9.95
Tuesday October 10 Jamaican Roast Pork with Sweet Potato Wedges 10.25
Wednesday October 11 Maple-Glazed Meatballs and Johnnycakes 10.25
Thursday October 12 Balsamic Pork Loin with Butternut Squash 10.25
Friday October 13 Flounder Almandine with French Green Beans 11.75
By the way, every time you order a dinner to go you are eligible to enter our drawing. Just drop a card in our drawing jar (a business card works or fill out one of the cards that we have right here) and, at the end of the month, we'll pull one card which will be good for two free dinners-to-go. Inaugurated a few months ago, our first winner was delighted! Maybe you'll win next month.
Order a lot? Enter a lot!
Good luck!! |
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Our website |
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| Special casserole of the week |
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We make a special casserole each week on Wednesday. Please give us a call by the end of the day on Tuesday and we�ll fix yours for you. Come by between 4:30 and 6:00. Get a half (for 4 appetites) or a full sized pan (for 9 or so.)
Wednesday October 11
Good Ole Mac and Cheese with Roasted Veggies
Full 29.00
Half 14.50
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Our backyard |
A friend is writing a book about Asheville. She called the other day asking for old pictures (she'd already interviewed me about my recollections about our town and I had mentioned that I had some photos of our back yard and our building before it was renovated). After sticking those old shots in an envelope for her I went out to take a few pictures of what it all looks like now. Here is a picture of our garden space. Martha, one of our cooks, keeps it all neat and tidy. Pretty isn't it? A touch of fall right out our back door.
I'll show you the "before" shots when Nan sends them back to me - basically the entire place was filled with old machinery, old piles of garbage, and horrible, dangerous stuff. This, I must say, is so much prettier! (Thanks Martha).
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| The view from our deck |
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Here is a fall shot from my recent trip to Vancouver Island. Slightly different than the vista around here, I'd say. This is the water we crossed in kayaks. In the foreground is a labyrinth I made using crushed oyster shells I'd found. As the tide came in the whole thing washed into the water, which was just fine with me.
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Fun with shells |
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| A Note From Laurey |
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Good morning to you all,
Wow � It really is a Saturday. I am really in Asheville. It really is fall. And things are really good. What a great way to start a newsletter.
As I mentioned last week, it was lovely to get to visit the Pacific Northwest recently. While I was there I read a very interesting book about a huge Golden Sitka Spruce tree that had been cut down in an unsolved mystery involving a crazed logger-turned-environmentalist. I love reading a book of a region when I am IN that region. I even met a wild fellow who knew all about the story, who had seen the stump of the beloved tree, who knew the towns and the waters and the intricacies of it all.
As soon as I got back it was time to check on MY book, which is coming along. We MIGHT have it by the holidays, but we might not. We�ll see. These things take time to do correctly, and really, self-imposed deadlines can be changed, right? I�m letting go of the mad push for Christmas. I can tell you that the book is going to be lovely. The designer has done a beautiful, beautiful job and I can�t wait to show the final product to you. It�s really something to see my words set in type and positioned on a page with illustrations (my little scrawly drawings make their published debut in this project) with a real cover and all. I am very, very pleased and I think you will be too.
In the meantime, I have a big pile of things I�m supposed to do today, so I think I�ll keep this particular note short. I�m sure I�ll have lots of new adventures and stories for you next week, and I�m sure you have plenty to do today too.
But before I go, let me give one final plug for the ASAP dinner on October 19th. ASAP is a great, great organization. Without them we�d be losing many more farms, we�d have many fewer programs for children, we�d have many fewer tailgate markets (and no organized celebration of local food at all.) Do come and join in on this fun evening with me and them.
Thanks.
I�ll be in touch next week.
Laurey
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My oyster labyrinth |
(Before the tide took it away).
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Contact
Info: |
Laurey's "Gourmet Comfort Food"
Eat In - Take Out - Catering
67 Biltmore Avenue Asheville, NC 28801
828-252-1500
Hours:
Monday - Friday 8:00 - 6:00 pm
Saturday 8:00 - 4:00 pm
"Don't Postpone Joy!"(tm)
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