Goodbye, Summer; Hello, You!

How now, brown cow?

Summer’s heat is holding steady, and we’re holding steady, too.  If you haven’t been in lately, you’ll find Green Onion the most family-friendly grocer in town, with many all-natural, hormone-free deli meats for your kids’ school lunches, Pequea Valley’s fantastic whole milk yogurt, and Hamilton Bakery’s sliced loaf bread, which we think is the best thing since, well, sliced bread.

And if you want to throw something uber-delicious into their lunches and yours, try the delicious Kinderhook Snacks—a hit at both the Lauraville Market on Tuesdays and the Green Onion every day.

As usual, our Kilby and Prigel milks are flying off the shelves, as are the two kinds of chocolate milk—made exclusively from local brown cows.  The rest of the cows are making plenty of our gourmet cheeses, and our own Winston Blick is whipping up a special pimento cheese.  You’ll love our patés, charcuteries, and three kinds of Zeke’s coffee, too.

When the weather cools, we’ll start serving up the chili, soups, and stocks, which you can eat here or take home.

As the summer of 2012 takes its usual sweet time saying goodbye to Baltimore, we look forward to saying hello to you.


Please note our new hours:
Tuesday—Thursday, 9 a.m. to 7 p.m.
Friday—Saturday, 9 a.m. to 8 p.m.
Sunday, 9 a.m. to 3 p.m.
Monday, CLOSED

good food is just a few tweaks away

If you’ve been holding your breath waiting for the opening of Green Onion, you’re about to catch that breath of fresh air—and fresh cheese, meat, produce, sauces, and more. In about three weeks—by the end of April—you’ll be standing in line waiting to catch the glint of Killer’s knife as he skillfully excises chicken and pig parts, wrapping them in paper for you to take home for dinner.

Walk by Green Onion, and peer in the windows. The paper’s down, the shelves are up, the cheese orders are in, and now the word is out.

· Meats by Genuine Food Co., Wagon Wheel Ranch, and other fine farms: beef,
chicken, pork, rabbit, and duck—local and less local, high quality, and hormone
free—and Clementine’s sausages
· Clementine specialties—stocks, broths, pickles, sauces, dressings, and more
· Cheeses—25 different kinds, all natural, hormone free
· Bread made exclusively for us by Hamilton Bakery
· Baked goods—mini versions of Clementine’s desserts by Peep
· Deli sandwiches
· Pastas by Field Day, rice, gluten-free goods
· Ice cream, milk, chocolate milk, and more from Prigel Family Creamery
· Yogurt, butter, and more from Trickling Springs
· Eggs from Andy’s Eggs and Mingodale Farm
· Coffee by Zeke’s and Griggs
· Cleaning supplies
· Pet food
· Bulk olive oil and detergent

You can also pick up your CSAs here, whether it’s The Zahradka Farm CSA or our own Genuine Meat CSA. (Please check back for more details soon.)

Before we open, we’ll be patching the floor and walls, tweaking our equipment, and adding finishing touches here and there, like café tables in the front of the store. Before you know it, the bowling alley floors that serve as our countertops will be holding market bags brimming with the best food you can find.

We’re lookin’ good, and before spring is over, you’ll be cookin’ good.

high on the hog—and the fumes

We’ve stepped away from our prep of the new space momentarily to bring you a long-overdue update.  A few strapping lads are taping and filling the drywall seams, while others are uncovering more of that fantastic tile floor.  We’ve sent Jim Perry off to hand-paint our store signs.  And early next week, we will paint the walls and the building will be ready for inspection.

 

Now to the food front.

Cheese & Dairy

·      We now have 30 spectacular cheeses for our cheese case. 

·      Fresh Mackenzie’s chickens are pumping out the eggs.  

Produce

·      Twin Compass Farm has planted one and a half acres just for us

·      Arthur at HCC has been bringing us dreamy greens and herbs for the past two weeks

·      Zahradkas has beautiful lettuces coming up and heirloom tomatoes in the ground. 

Dry Goods

·      We just met with Unfi to finish ordering our dry and package goods. 

Meat

·      Zahradkas’ chickens have been a hit at Clementine, and we can’t wait to bring them to your home table, too. 

·      Farmer Al has two grass-fed beeves ready for the butchery in early June.

      ·      And our ten Belvale Hampshire/Yorkshire   Cross piglets are growing up.  They have moved outside and are living large.  (Need we say literally?) 

We know it’s taken longer than we had hoped (our new open date is mid-June), but we also know that it will be well worth the wait.  Meanwhile, hop over to Clementine for a fresh taste of things to come.  And we’ll get back to the drywall tape.

Meet the Porkers

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.