Monday, January 31, 2011

yellow-brick road? cheese!

This week, Winston is wiling away the hours with cheese-makers, fraternizing with produce farmers, and conferring with egg people. Soon, amazing local cheeses will appear in two grand cases, and crisp, ripe produce will fill the bins at Green Onion. The folks at Fresh McKenzie are ramping up their egg production to accommodate us. And we’re meeting with our meat purveyor to choose the best-tasting all-natural, hormone- and antibiotic-free meats for our butcher shop. Forever Endeavor Farm will supply grass-fed organic beef and milk-fed pork, which has a sweetness and fullness that can be explained by science but is better to think of as magic. Meanwhile, back at the Clementine ranch, Winston and the boys are tweaking the stocks and soups, sauces and dressings, perfecting them for sale.

Thursday, January 13, 2011

April Foods!

That's right, we said it. On April 1st, the fine folks who bring you Clementine Fine Foods give you another reason to celebrate: Green Onion. As our tag line states, we're a bona-fide food market. In addition to carrying popular restaurant items like house-made pickles and Green Goddess dressing, we'll have a glorious eight-foot case of the finest cheeses known to humankind, as well as milk-fed pork, grass-fed beef, a butchery, oodles of heirloom tomatoes, fresh fruits and vegetables, and a few of our favorite food-related non-food items.

How many times have you wished the Farmer's Market were open on other days of the week? How many times would you have settled for one that stays open past noon on the weekend, when you don't have to get up for work? How many times have you wished that the strollers and cute doggies standing between you and the last bowl of spring greens would vanish?

Your wish has come true.

Join us for the grand opening on Friday, April 1, when the only fools will be the ones who wait till Saturday.