The Recipes

Of Eggs and Cherry Tomatoes

DSC_0003Summer creeps up and then whizzes by here on the merry Isle of crazed vacationers. And I mean crazed. More like frenzied, now that it is August. There are an extraordinary number of people here. Normally our population swells from 20,000 year-round to 100,000 in the high season (August), but I think each person has brought four more friends with them this year. And they are hungry. (Plus the President arrives in a couple days. Traffic? Oh, my.)


Grocery store shelves are empty at noon time. Our own farm stand customers race each other to the refrigerator to grab the last dozen eggs (by 11 am they’re all gone) or the last six ears of corn (we have a lot of back-up there, thanks to Morning Glory Farm). Cherry tomatoes are disappearing like M&Ms at midnight.


Keeping up with the vacationers is exhausting (add heat plus little sleep and you have cranky farmers), but of course we wouldn’t have it any other way.


And there are those moments—the ones when you see how happy people are with their goodies. And I mean really happy. Beaming, grateful, excited. I totally did not expect that when I got into this.


Or this: One of our farm stand customers, who’s been shopping here since the very beginning, is spending her last days (cancer) at home with her family up the road. She is a lovely lady, and she came by a month ago to tell me this news and to see if we had any of her favorite green beans, and eggs. Last week her daughter came by and said that what her mother is mostly feeling like eating right now is our eggs. Wow.

That’s all.





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