Pretend this is a picture

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.

We hope to see you in the picture.

 

A Year on the Edge

angelThe rain has stopped and left clean fresh air. Golden oak leaves and nandina, dark with green and bright, heavy, red orange clusters fill the front window as I reflect on this past year – year one of Scissortail Provisions – living on the edge. We’ve put it all out there. We’ve created a kitchen in which to create products we delight in making.

 

On the edge? We started paying rent in November 2014 and the kitchen wasn’t complete and open til April. Retirement and job loss – um, pretty damn unpredictable. Going from management to part-time, minimum wage – yep, on the edge. That’s the dark side.

 

The light: Our passion for what we do; the never-ending possibilities. The people we have met (the curious, the shy, the brazen, the rich, the poor, the privileged, the ill, the know-it-alls, the sharers of blessings, the bright and beautiful). Light shines through those who like our Facebook, Instagram and website; from those very special people who are regulars and march right up to claim their favorite kimchi or Lemon Dill or Dumb Ass or are sad to miss out on Fifi’s Pico but try something else instead. The light is so strong when Jennifer’s husband hands us a shopping list as he rolls his eyes and when Lynne emails her order a week in advance.

 

Light? You want light? How about when my former student brings their baby to the shop to bless the kraut we are making (thank you Adelaide)! When former students, workmates, and friends of Lacey Brown stop to check in or shop – such joy. The light of the little one in the yellow raincoat from an earlier post continues to show up in our lives with her mom and now talks and expects a hand-created sticker – she doesn’t even care what it looks like. The light floods through us when the mom comes with her small son and he chooses which kraut he likes.

 

Then there is the light of acceptance from our peers – the vendors who bring us produce (Bootstrap Farms/Wayne Jesko trades cabbage for kraut, Sloth Acres sells us sprouts [micro greens to you hip to knows] that influences our Peace and Vincent krauts): Joyce Chillingworth/Chilli’s Garden, Rick Miller/Farrell Bread, Teri Fermo/Bohemia. Doug Bortnem/My Dad’s Salsa, the Pushkar family/Aviva, Squeakie Brown/ Middle Mountain, Rae Blakley/Creekside, John Xiong, Tria Yang, Lisa Becklund/Living Kitchen – thank you for warming up to us.

 

And thank you to the door keepers – Lisa, Penni, Edible Tulsa, Rick Wells and News on 6, Sam Bracken/Canebrake, James Shrader/Palace, Manny Buttons/Blue Moon and Ben Buie/Potbellies, Franklin’s and Toast.

 

And lastly, Nina of Bakeri in Brooklyn NY said it best – “growing pains”. Right. Our hopes are to get heat working at the shop, have the leaking roof repaired, find a deli case that will fit through the front door and accountant who will trade for paintings/pickles – all in hopes of opening the front end of the shop on NOMA, Owasso OK. Thank you for your light.

 

 

Fermenting for Good

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.

To your good health!

it was a dark and rainy morning

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.

good for you
good for you

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.