Yes, you heard that right, evening, not morning, not 30 mins before I’ll be 15 minutes late getting out the door, but the evening before…how relaxing. Here, let me procrastinate for a minute or three…did you feel that? Nice, right? Anyhow, best foot forward, new beginnings, that sort of thing. Now, I should mention here that it is possible that I won’t send this until tomorrow morning, we’ll just have to see how this goes.
One thing many of you have been asking for is a price list…don’t get all excited, its not going to be tonite, or tomorrow morning, but we are rolling in that direction. I know that we encourage you to pre-order and I know that it would be advantageous for you to have a list to look at to give you an idea of what we are offering. However, between the matter of us still tweaking our pricing format and “jeez, where does the time go?” it has not happened, yet. We know you’ve been sworn and we have heard your complaints (requests)(adapted for you Wapner fans out there) and we will respond in due course.
Another thing that has been on my mind is to reiterate the variety of products beyond meat that we are carrying. We seek local people with craft made products to offer you a greater variety when you walk through the door at the shop. To date, we offer hand made soaps, honey (made by bees), coffee ground and roasted in Boalsburg and pasta made by a guy who probably needs no introduction to many of you, Bob Ricketts over at Fasta Pasta in Pleasant Gap. We currently stock between 4 and 5 of Fasta’s Ravioli varieties and all make a nice, pillowy accompaniment to anything from beef to pork to lamb to chicken, you get the idea. For those of you who are lightly or strongly addicted to the java, Roy Eksteen of Boalsburg and owner of Cornerstone Coffee custom roasts his beans from all over the world. He is particularly able to respond to your requests for stronger, lighter, darker, carmelier, nuttier, coconuttier, oakier accents (OK, OK, I made up the last few but you get the picture) and he can deftly respond to exactly your taste preferences. And if you want a sugar alternative to sweeten Roy’s beans (not that they need any improvement) you might consider honey from Lost Hollow, owned by Mike Byers (who happens to be part owner at RSMC but that has nothing to do with our preference for his bees…they just make the best honey is all). We sell it by the pound but he can also do 2.5 gallon jugs for you who would like to make mead or just mainline it. Finally, Kathy Shimpf’s (regrets Dan and Kathy, on the spelling, the consonant to vowel ratio is off in my mind) hand made soaps (including a laundry detergent) are just waiting to wash the sticky from the honey off your hands or your clothes. If you don’t already get the picture, we are interested in bringing you products of known and local provenance…if you have any requests or suggestions, let us know.
About now I am thinking, “how did I think I could write this tomorrow morning?” Good thing I don’t have to find out. Let’s make the final thing we talk about, the meat of the matter, if you will, the meat we’ll have with us tomorrow (or today, just hedging bets). We will have what is becoming the usual, chicken breasts, thighs and legs, bacon, pork sausage, a great selection of steaks, but the thing in particular I want to point out is that we will have the better part of a half of a beef that is completely grass fed, stem to stern. We have a number of great grass fed providers. This one in particular is from the Nippenose Valley area over towards Lock Haven and the animal was walking on Tuesday (too much?). One challenge has been keeping grass fed material in the cases, so many of you are expecting it all the time and we often have only a limited selection…tomorrow you will find that your ship has come in. In addition to the outstanding corn fed meat we have been able to bring you on a more consistent basis, tomorrow, we will have a half a cow-load of it between the shop (8-4) and Meyer Dairy (10-4). You will find that in this scenario that first come is first served, there are only so many of any given cut but we look forward to figuring this out with you.
Enough of this getting ahead, I think I’ll quit there, go to bed, get up late and rush to get this letter off tomorrow morning just as need to get out the door.