Time and Nourishment

Time. We like to think we are in control of it—especially our own—but it usually gets the better of us. And so the opening planned for April was moved to May, then pushed to June, and then, because we didn’t want to have to shove, we shelved any talk of a new date.

That has not changed.

Right now, some walls need painting; some parts of floor need refinishing; others need grouting; the space and all the equipment need cleaning.

But the signs are up! The food is waiting—even produce, which is growing up in local hothouses. The electricity and heating are updated, and the air conditioning and fireproof drywall have been installed. The lighting is hanging. Two brand-spankin’-new (ADA-approved) bathrooms are ready for all the tail-less sows and boars. There’s a wheelchair-accessible ramp, too. And four tables are eager to receive guests and their order from our fine deli-sandwich menu.

What’s the delay? Well, in addition to wanting to do it right from the start—which includes making later-stage improvements earlier, while the room is gutted—we’ve been one tall man short for the past couple of months. Winston Blick, owner of the Clempire that includes Green Onion and Clementine, has been suffering from double pneumonia. His energy is sapped, and his sleep has been less than sound. Thus, the heavy lifting is left to others.

How can you help? The best way is by enjoying a meal at Clementine! Right now, we have four $15 menu items. And the meat from those meals is organic and all ours—at the Genuine Food Company, raised in conjunction with our partners, Bellvale Farms and Forever Endeavor.

We can also use your help in other ways. Are you a skilled craftsman willing to barter? We can use tile installers and grouters, floor refinishers, painters, and all manner of clean-maker. If you have a proven expertise in one of these areas, please leave your intention and email address in a comment on this post.

Thank you again for continuing to check on our progress. We know you are excited, and so are we. We hope for a soft opening soon—and a healthy Winston way sooner.

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

what do you want?

We have this nice big space over at the corner of Harford and Hamilton, and we're getting ready to fill it up all manner of comely comestibles. But let's say you were in charge. What ten things, in order of their importance to you, would you carry? Would you line your larder with legumes, leg of lamb, leeks? Perhaps you're partial to parsnips and pickles (Clementine's house-made pickles, of course). Fancy fresh fenugreek and fines herbes? Hanker for ham hocks? Stock up on soup stocks?

Think about it, please, and post your must-have list as a comment here.