Rebecca of Sluttybrook Farm
That's what my friend Wendy wants to be called. With my husband (who wishes to be called E-I-E-I Ho), we went on a field trip to Boggy Creek Farm in East Austin. I had been eating really bad food for the last two weeks, partly due to a recent (family emergency, not leisure) trip to Seattle, and the fact that I have started nannying full-time and all that seems to be around is Spaghetti-Os and Top Ramen. Blech. I've started taking my own lunch, so this will no longer be a problem. However, I was feeling very ashamed of my non-Ethicurean eating habits. Then I remembered something Murti, my yoga instructor, said to me once: "We don't lose our center so we can feel guilty about it. We lose our center so we can embrace it when we find it again." I was very eager to find my center again, and I wanted to start by getting massive amounts of local organic produce.
To my astonishment, the farm was about five minutes away from where I used to live about three years ago. Fresh local produce right in my backyard! Ah well, I wasn't really into weighing my omnivorous options back then. In fact, I spent most of the time smoking my head off and staying up all night drinking with people I didn't know very well. Not that there's anything wrong with that -- I know there are people with that kind of lifestyle who do care about S/O/L/E food, but I wasn't one of them.
Speaking of drinking, we had some nonorganic tequila the night before, as well as an organic wine from South Africa called Live-a-Little, which was pretty good for nine bucks. We lived a lot last night. And therefore, we slept in a lot. Also therefore, we missed out on the sweet corn at Boggy Creek Farm, which holds its market on site on Wednesdays and Saturdays from 9am to 2pm. In fact, the whole stand looked pretty picked over. I did buy some fresh basil, a red onion, some potatoes, summer squash, acorn squash, garlic, a jalapeno pepper, and some fresh sorrel. I've never tried sorrel before, so I was sort of standing there looking at it quizzically. A woman standing next to me, who may have worked there but was more likely a regular, said, "Here," and she tore off a little piece for me to try. It was kind of like kale but a lot tangier. I don't know yet how I'm going to use it, but I bought some. I also bought some chevre which comes from Pure Luck Farms in Dripping Springs (about 25 miles west of Austin).
Rebecca, E. Ho and I wandered around the farm. E. Ho accepted photojournaling duty, while I mainly stuck around asking questions of two of the women working the stand: Carol Ann and Karen. They told me that all of the produce is 100% USDA certified organic. All of the produce there comes from their two farms, this location and their Milam County farm located 75 miles northeast of Austin (that still counts as local!). They also sell from other farms, the aforementioned Pure Luck Farms which sells goat cheese and pasteurized goat milk, and Wateroak Farms, which sells ice cream made from goat milk. Wateroak Farms is located in Bryan, Texas, about 104 miles southeast of Austin. I wondered briefly if that still was considered local. When I saw the array of flavors which included Root Beer Float, Java Jolt, and Double Chocolate, I thought not even the staunchest of locavores would begrudge me a little taste over a trifling four miles. We sampled the above flavors and found them to be delicious and extra creamy, with the possible exception of Double Chocolate, which turned out to be kind of airy and unsatisfying. Although it wasn't tossed out or anything drastic like that.
The chicken coops were pretty depressing-looking, especially if you've been to farms such as Food You Can Trust, run by Kevin Roberts. Karen claimed that the chickens have a good run, and that they are pastured, but that they are covered because there is a hawk around right now. Hmm. This did not feel quite right to this Ethicurean, and I will continue purchasing my eggs and chickens from Farmer Kevin.
My purchases totalled twenty-five smackers (not including the ice cream, which was purchased by that slut Rebecca), which did seem a bit steep, but I looked forward to cooking them nonetheless. Tonight I am cooking my last of Farmer Kevin's chickens in the crockpot. I plan on roasting the acorn squash and steaming some organic broccoli, maybe throwing some sorrel in somewhere. I will let you know if it is deelish or not. Tomorrow I will be visiting with Farmer Kevin in order to procure more chicken (my husband says we can only eat the Javas now because they are so amazingly yummy) and some eggs. Mike of Sluttybrook Farms, Rebecca's husband, has totally been sold on Farmer Kevin's eggs so I will be getting five dozen of them when I go there. Since I've gone all Food Reborn I just feel compelled to spread it like gospel. But I'm very appealing and reasonable about it. I let them come to me, and I also cook for them. See? No strings. I'm just excited is all.
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